Home Baking
Does anyone have this book, by Jeff Hertzberg and Zoe Francois or
used any recipes from it ?
I have used one recipe I found somewhere for a plain white bread that
I modified with some whole-grain flour and just loved it! I mean,
here is a dough that you don't knead at all and you leave in the
frige for up to two weeks and take out what you want to bake. It
doesn't take as long nor is it as time-consuming as the no-knead from
Sullivan St. Bakery, yet it still turns out wonderful artisan bread
(just judging by my experience with the white bread recipe).
I am thinking about buying the book and would appreciate any feedback
if any of you have experience with the book and the recipes.
Thanks!