No-knead "Turbo" bread was designed for those who want to make no-knead bread, but... don't want to wait 8 to 24 hours. Those who want bread machine bread, but... don't want to buy and store a bread machine. It's for those of you who want a fast reliable way to make fresh from the oven bread without the hustle of expensive machines, Dutch ovens, or kneading. Turbo bread is a fresh approach to making no-knead bread... that provides you with an option. You'll love it. So throw away your bread machine because you can make bread with a glass bowl and a spoon. This cookbook uses the "no-knead" method. The advantages are... -No kneading... Mother Nature does the kneading for you. -No yeast proofing... instant yeast doesn't require proofing. -No special equipment (no mixer, no bread machine)... entire process is done in a glass bowl with a spoon and spatula, and can be baked in a wide variety of baking vessels (bread pan, uncovered baker, skillet, preheated Dutch oven, etc.). -Only 4 ingredients (flour, salt, yeast, and water)... to which other ingredients can be added to make a variety of specialty bread. This cookbook will start by teaching you how to make no-knead bread using the traditional method, then the "Turbo" method, because the traditional method is more popular and a little easier. This cookbook starts by showing you how to bake no-knead bread in a bread pan... it's easy and safer than working with a hot Dutch oven. Then we will expand our use of baking vessels to include the Dutch oven, covered baker, and "poor man's Dutch oven" (PMDO). And we won't stop there. This cookbook will also show you how to make rolls, pizza, and pretzels. -Rolls... you'll learn how to use bakeware to shape the rolls for you. -Pizza... you'll learn how to make your own pizza dough. -Pretzels... add one step to the process and you'll have pretzels. What makes this cookbook different from others is... -"Hands-free technique"... a new and innovative technique that uses the handle end of a plastic spoon to manipulate the dough (like a dough hook) after which the dough goes straight from the mixing bowl to the baking vessel (bread pan, etc.) without dusting the work surface with flour or touching the dough with your hands. -"Roll-to-coat"... an innovative technique that coats the dough ball with flour in the mixing bowl. No more sticky dough. When the dough comes out of the bowl it will be easy to handle if you wish to divide the dough into portions to make baguettes, rolls, etc. -"Poor man's Dutch oven"... new and innovative technique which combines the ease of baking in a bread pan with the principles of baking in a Dutch oven. The cookbook also includes sections that will help you understand ingredients, techniques, and bakeware. In others words, I start with the simplest recipe, then add one technique or method until you're a master baker. Step by step, this cookbook will take you on a journey you will love and enjoy.
