Items related to The Best Bread Ever
Synopsis
The former owner of an award-winning French bistro reveals the secrets of his innovative, amazingly simple techniques for making delicious bread, from choosing the flour to converting a home oven into a bakery hearth, and offers seventy-five recipes.
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About the Authors
Charles van Over is a chef, baker, and food consultant. Charlie owned and operated the award-winning French bistro, Restaurant du Village, and a commercial bakery, Village Breads, both in Connecticut. Charlie works as a consultant with bakeries and restaurants, perfecting their products, bakery design, and marketing methods. As a teacher and spokesperson, Charlie has taught grilling across the United States for the Beef Industry Council.
Charles van Over owned and operated the award-winning French bistro, Restaurant du Village, and a commercial bakery, Village Breads, both in Connecticut.
From the Inside Flap
van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible?
Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that h
"About this title" may belong to another edition of this title.
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