Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer Andy King, Jackie King
Publisher: Page Street Publishing

For bread bowls, just divide the dough smaller and shape into round balls instead of a loaf. Oct 23, 2013 - It answers many of the questions that you asked us here on the site, and we've incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. My question is, do you get better results with a stand mixer like a Kitchen Aid than mixiing by hand? However, I opted to transfer them by hand without the paper to my baking stone. Aug 23, 2013 - Why it's Bake-Off worthy While all our bakers seem to have fallen foul of the sharp ceramic knives in the Bake Off tent, they should at least be saved from burns by this oven's telescopic shelves, which stay stable as you pull Why it's Bake-Off worthy As modelled so beautifully by Toby in week one (along with that fetching cardi), this jazzy mixer is just the thing when you want to get down and dirty with some egg whites without resorting to bringing out the big guns. Jun 24, 2013 - So, based on our own baking experience, here are our most important tips on the subject hopefully helping you off to a good start. Sep 8, 2013 - Here's a great new book on making breads w/o machinery. It is very hard to over-mix a dough without professional spiral mixers. And of course includes croissants: Baking by Hand; Make the Best Artisanal Breads and Pastries Better without a Mixer. Feb 11, 2014 - This dough is very versatile and you can make different size/shaped loaves and even make bread bowls for soup. Nov 21, 2013 - Q: I am accustomed to using a hand mixer and only recently decided that it would be a good idea to have a stand mixer. This bowl holds my 4 loaf bread recipes easily without the dough crawling up the hook. Also is there a way to make flakey type bakery with any type of this recipe. How do I That said, as others have said, the Artisan series is good for most everything else, outside of super stiff doughs, or very large batches of the same - and it's the transmission and gears that are part of the design that help things along.