Bests & Worsts Reviews from Amazon

I love this book. I have made three of the bread recipes, each with increasing complexity, and they are great! It’s nice that each one makes two loaves since if something looks amiss with the first one, then you can tweak the baking of the second. Also, you can use the dough from the second half for pizza and focaccia – I have done both with really excellent = delicious results! I have to admit though, that I do not appreciate the very dark baking he encourages. While my over is very accurate, if I bake as dark as he suggests, the bottoms taste burned. All the breads in this book require that you use a Dutch oven. Kind of an important detail. I was at first skeptical since I just bought a baking stone, but these recipes are really different. You also do NOT need a stand mixer! I was really getting into baking breads using the dough hook of my stand mixer, so I was a little concerned at first. But now, I really enjoy the 100% hands on (hands in?) approach. Note, the methods are fairly technique intensive - the book has great and detailed descriptions, but I found the videos on his web site to be great to clearly show you what he is explaining in the book. Ken has a great section on required equipment and gives you specific descriptions of things he used for the recipes in this book, and they are available on Amazon. Some examples: For the Dutch Over, he recommends 2 brands, of which I got the Lodge since it was much less $. I also decided on the enameled version since I did not want to deal with the uncoated cast iron, and the seasoning process. It works great, and frankly is a thing of beauty in our kitchen: http://www.amazon.com/gp/product/B004QM8SK2/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1 He recommends Cambro plastic containers for mizing etc, 12 quart and 6 quart. I tried using just large bowls, but then could see the advantage of these so ordered them. No regrets! Also I did buy the set of two for the 6 quart and very glad I did. One is always good for your working hand water, and the other if you are making Poolish, Biga, etc. 12 Quart: http://www.amazon.com/gp/product/B000KIE73I/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 Plus the lid: http://www.amazon.com/Camwear-Cover-Quart-Storage-Containers/dp/B001E0FNCU/ref=pd_bxgy_k_text_y 6 Quart, set of 2 with lids: http://www.amazon.com/gp/product/B002PMV77G/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1 He also suggests Banneton Baskets for proofing the loaves prior to baking. I bought one, tried it, decided I needed two (they are two loaves recipes after all) went back and could only find the set of two, so now I have three. My wife likes baskets anyways! http://www.amazon.com/gp/product/B006J7JWHU/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1 He also recommends a digital scale and specifically OXO brand. He actually recommends a cheaper one, but it had a lot of negative reviews so I bought this one and love it. It works perfectly! Weighing ingredients is a great way to go. There are a lot of digital scales out there – if you go with another brand, be sure to consider one that has a pull out display. You will need it for large mixing containers. http://www.amazon.com/gp/product/B000WJMTNA/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1 These all bake at 475 degrees F! Handling and manipulating a heavy 475 degree enamel coated cast iron Dutch Over is a challenge. My potholders and BBQ Gloves did not do the job comfortably = worried. SO I bought these and have been very happy with them. Still, exercise caution! http://www.amazon.com/gp/product/B00CHO64NE/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 Enjoy!