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Cast Iron Bread: A Baker's Dozen Primer

Is it a baker’s dozen or a baker does Zen?The author has no need for no-knead bread; because, his experience with it leads him to conclude that there is only so much water one can add to dough before it becomes truly unruly and does not produce a well risen loaf. Adding just the right amount of water is the point he makes in this book. For that, there is a bit of kneading. But not enough to require a body-builder’s biceps.A home baker since his early teens, the author offers his interpretation of a low-knead, long-rise bread recipe encompassing 13 loaves with flavor, texture and color. Grab a measuring cup and let’s make bread on your schedule.The photos are actual loaves of bread the author created while writing this book. You’ll need your own sourdough starter for 3 of the loaves.

File Size: 2396 KB

Print Length: 74 pages

Simultaneous Device Usage: Unlimited

Publisher: Humans Making Noise; version 2 edition (February 18, 2015)

Publication Date: February 18, 2015

Sold by:  Digital Services LLC

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #175,828 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #35 in Books > Cookbooks, Food & Wine > Kitchen Appliances > Cast Iron #65 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread #233 in Books > Cookbooks, Food & Wine > Baking > Bread

I eat bread on a regular basis and other than a baguette haven't bought a single loaf in eight weeks. I always wanted to make bread, but the process seemed both messy and complicated. I figured it would be hard to correct less than perfect results. Before reading this book I had not attempted to bake yeast bread, although I have made scratch biscuits for many years.The technique described in Cast Iron Bread seemed approachable and has worked out well for me. It is roughly: mix ingredients, let rise for 12-14 hours, stretch the dough a couple of times, bake in a Dutch Oven with the top on for a period of time, remove the top and finish baking. In practice I don't find this approach to be messy, difficult to understand, or hard to do. I am working towards mastering Black Pepper Bread minus the black pepper. It says that is the recipe to use to make plain bread. At some point I expect to branch out to other recipes.Even my first loaf was good except for a small soggy region in the very middle. Subsequent loaves are getting better. I have baked at least one loaf/week since buying the book. The crust is incredible when the bread first comes out of the oven.I eventually purchased and used the Dutch Whisk mentioned in the section that talks about tools and equipment. As the book states it is easier to use than a wooden spoon. I have also used a Kitchenaid mixer, which is easier for me than the Dutch Whisk but involves more clean-up.There are a couple of things I wish were in the book. I measure most ingredients by weight instead of volume. The book addresses measurements by weight but only in passing and then somewhat vaguely. I wish it included correlating weights for all of the measurements by volume. I wish it included a troubleshooting section.

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