200 Fast and Easy Artisan Breads: No-Knead, One Bowl

I am an experienced home cook and baker, I have been baking bread for 30 years and I have several old bread cookbooks I love, but I just stumbled upon the no-knead thing recently and I am really loving it!After checking this book out of the library, along with a LOT of other books, I bought this book.The "master recipe" for basic, crusty, white, artisan bread is really the same in all the books, it just depends on what you want out of a book. Artisan bread has 4 ingredients - flour, water, yeast, salt - the proportions don't change a whole lot.What I like about this book, compared to the myriad other no-knead artisan bread cookbooks is that it has a lot more variations of the basic bread, a lot more ideas for add-in ingredients to change up the basic dough, and a lot less "filler" (ie it doesn't have a ton of sandwich recipes) Today I plan to make the Fig Gorgonzola Swirl loaf - it sounds awesome! Also, this book cost a penny (plus shipping of course) on Amazon.I don't use the baking stone and hot water in a pan in the oven to bake the artisan bread - I use Jim Lahey's method and bake the bread in my Le Creuset pot and it works great. I also don't use a pizza peel, unless I'm making pizza. If I make pizza, I use my Lodge cast iron pizza pan and a pizza peel dusted with semolina (I don't like using cornmeal). If I'm making an egg dough (like brioche or challah) I use parchment paper and a heavy aluminum baking sheet.What I don't like about this book is the measurements are in volume, not in weight, and I think weight is the most accurate method when it comes to baking. I also don't love that the pizza peel and baking stone are "required equipment" - you can make a decent loaf of bread on parchment paper and lift the parchment to transfer the bread to a baking sheet, a cast iron pot, or a cast iron griddle or pizza pan (see my review of the Lodge pizza pan - LOVE it!)

I am a longtime bread baker, and my daughter now bakes bread. We got this book for her a long time ago, and she uses it frequently. She has suggested recipes from it, so I have purchased it again for us. I'm excited to draw from it. She says the recipes are simple, easy to follow, and highly successful. You can't get better than that from bread recipes.

Dear lord, I have bought this book three times and now this is the fourth. The Swedish tea cake alone is worth the price of the book. When you make it, use fresh cardamom pods and put the pods in your steaming water. It will make your kitchen fragrant as all get out and all your wishes will be granted until the tea cake is gone! Remember fresh baked goods are mildly addictive and cardamom is Swedish Crack. Be careful who you indulge with this because it may become a habit!I buy this book to show neophyte cooks they can do this type of baking. It is a great gateway book for the wetter no knead baking philosophy. Very simple. If they can follow Ms. Fertigs instructions, they will be able to move on up. If they cannot, but them a can opener and show them how to that dough from the freezer. Better than nothing!

First, I checked out and read every "how-to" bread making book in my library, and actually read them. 200 Fast & East Artisan Breads is the book I chose to buy, a used edition, and I'm not sorry. Every recipe has been easy, delicious, and successful. We no longer buy bread at the store (nor pizza, rolls, flat breads etc.). I bought the suggested equipment and those essential items are used every time I bake (especially the Danish dough hook, baking stone, and instant read thermometer). I started at the first Master Dough Recipe and am working my way through the book, adding the more unusual flours as I go. If you don't bake the day you make the dough, make sure the dough gets back to room temp before putting the loaf in the overn. Do check the temperature of your oven - mine is 50 degrees lower than it should be so I raise the temp by 50 degrees when I bake. I NEVER had success with yeast breads I had to knead. Eventually I gave up on being able to bake a great loaf of Artisan Bread - but with this book, it's a cinch! I love this book!Thanks, Amazon!

200 Fast and Easy Artisan Breads: No-Knead: Arrived EARLY and in good condition. Views of the book were not available, so I couldn't see any recipes, introduction, etc. Sourdough recipes call for 5 1/2 c. of flour and 2 c. of biga. In her introduction to slow-rise dough, it says to use half the dough. She also suggests buying starter to make the biga... Really? No sourdough recipe in the book. She does include suggestions for holding dough back and baking in 1-3 days and includes recipes for pizza, bagels and other non-loaf breads. I got it for a reference, so I can tag the helpful hints, but I've got more usable bread books that don't involve cutting every recipe in half or buying starter.

I am a great cook. I am a fabulous baker. But making regular yeast bread is a challenge for me. I decided to take it on recently and got this book. I'm glad I did. After trying another "famous" no knead recipe that didn't work for me, this book's key recipe came out like a dream. I ended up with perfect, crusty, partially whole wheat, artisan loaves. I can't wait to try the other recipes in the book. My only complaint is that it asks for 1.5 TABLESPOONS of salt for the recipe. I put in a little less than one tablespoon and it was still saltier than I would have liked it. I have no idea why it calls for that much salt. Next time I might try one teaspoon or half a tablespoon. But this is a great book for both the beginner and experienced bread baker. It has tons of recipes and easy directions. I'd highly recommend it!

Great book, easy to follow, great bread. Have tried several recipes on our B@B guests, who have been very impressed as well.

Just love this recipe book. Judith Fertig has simplified the techniques on bread making. As the steps are clearly written, the recipes are easy to follow. You cannot mess up a recipe. I have tried a few recipes and they were a huge success in our family. I own three of her books and they are all equally good.I also own three books of Peter Reinhart. Owning books of both authors have given some sort of encyclopedia on bread making techniques and recipes.

As described, excellent condition and prompt delivery, thank you

I love this book! I had to buy a second one when the ex took mine. :) The recipes are easy and tasty. If you love bread, this is a must.

I love this book and use it frequently. Great recipes and easy to follow.