The Best Bread Ever

More about the book

When Charlie van Over makes bread, he defies classic baking rules: no yeast proofing, cold water instead of warm, and a quick food processor mix instead of hand kneading. He allows the dough to rise in a cool spot, yielding perfect baguettes with a crusty exterior, light brioche with buttery crusts, chewy bagels, rich walnut loaves, and homey cherry babka. This innovative technique emerged by chance during a party for Carl Sontheimer, the Cuisinart founder, leading Charlie to experiment and develop a foolproof method for perfect bread every time. Charlie's approach is hands-off; once the dough is mixed, there's no need for kneading. Simply let it rise at room temperature to enhance flavors, and if you need to step out, refrigerate the dough until you're ready. This method allows anyone to create wonderful bread without the commitment of traditional baking. After mastering the basics, the options are limitless—fougasse, ciabatta, semolina bread, pizza, and more. Charlie also shares how to adapt any recipe to his method. The book includes over sixty easy-to-follow recipes, step-by-step photos, troubleshooting tips for your food processor, and delicious ways to use bread in other dishes. As Jacques Pépin notes, following Charlie's method ensures you'll never be without good bread again.