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Baking By Hand: Make the Best Artisanal Breads cookbook by Andy King & Jackie King

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Books : Cooking : English
 

 

This is a lovely book with terrific receipes in it. However, the 4 fold method that they describe is simply impossible
with several of the receipes as the dough's are very slack to almost pourable. I end up ending substantially more flour,
and letting the dough rise for even longer. The end result is that several of these recipes take all of 6 hours or so
(even in a warm kitchen on a summer day). The bread is indeed delicious, one can't help but wonder if there are mistakes
in the recipes or if the authors failed to sufficiently test the recipes in a variety of areas. Peter Reinhart's recipes
are easier to follow, the pictures match the appearance of the dough you create and the instructions match the slackness
of the dough. This book uses the same boiler plate 4 fold technique instructions for almost every dough, which simply
does not make sense. If the recipes were better tested I'd gladly give a 5 as everything I have made has been very
tasty. 

- blackbelt58, Amazon.com

You can add this book to the huge list of things A&J King
does right.

Where to start? I live within walking distance to the bakery, and I know first hand that they
make awesome breads, pastries, and sandwiches. When friends or family come in from out of town, I take them here for
something delicious and they never stop talking about it. This book delivers those recipes! It also delivers them right,
providing step-by-step instructions, weighted measurements for ingredients, and commentary to help discern when the
bread/pastry is ready to move on in the process. It's also organized in a way that allows you to select recipes for
immediate gratification, for later in the same day, or for the next day.

As an avid home baker, I know that
technique and tools can play a big part in finished product. Turns out, this is why my whole wheat bread always comes
out of the oven as a horrifying little crumbly brick. Following their advice on things like starters, the
fermentation/kneading/shaping process, and even the best way to use my oven has improved things drastically. I can even
get friends to eat it now. In all seriousness, the chapters on tools and technique provide really helpful information,
and pretty much make baking without a stand mixer stress free.

It's physically a nice book. It's printed on
thick paper and has a sewn binding. It's also obvious that whoever took the pictures for the book is a professional. You
could hang many of these pictures on your wall. And of course there are step-by-step pictures of things like shaping
various breads, mixing, and kneading.

Might be that I'm too lazy to bake every day, so I'll just look through
the book like a menu and then walk my lazy *** down the street to buy something. For those of you not so lucky, I highly
recommend this book! 

- J Hopkins, Amazon.com                                                             

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