This site has one purpose — to share tips on how to make Charles Van Over’s “Best Bread Ever.” Van Over’s method makes great bread, but almost more important to me is that it’s very little work. People tend not to believe it’s easy and have asked me to show them how to make it. So here it is.You only need one piece of equipment:
- A good food processor.
But other tools, especially a baking stone for your oven, are helpful. I’ve made pretty good versions of this bread, however, with none of them — except a food processor. The video below shows the basics and I hope gives a sense of how easy it is.
Here’s the recipe. I’ve also posted a pdf of the recipe that includes timing schedules that offers more details than the instructions in the video. It refers to Van Over’s precise instructions about flour and water temperature. But I haven’t found, at least at the temperatures in my house in Maine, that it matters very much. What matters a lot: weighing the flour and water (unless you’re sure of your measuring cup) and timing the kneading. And if details differ between the video and the pdf, believe the pdf.
May 21, 2007 at 11:06 am
Hey, that was a great video.
Where I live bread goes for like 5 bucks a loaf, it’s ridiculous. My brother, his wife, and I would like to set up some kind of non-profit bread making business just to serve the people of this area.
I still have many questions about how to get a loaf to be of the same or similar consistency as store-bought bread as that is the main need over here.
But this recipe of olive-oil dipping bread is also another kind we’d be interested in producing. Nice video, thank you for the effort.
September 12, 2008 at 2:26 pm
great video. Would love to use it on my website… pls email me and we can discuss.
Thank you so much.
December 11, 2010 at 12:16 pm
No problem — just add a link to this site.
February 22, 2009 at 5:01 pm
Thank you for putting together this information and video. “The Best Bread Ever” is a wonderful, wonderful resource. However, it’s incredibly helpful to watch someone perform all of the steps. Thank you!
October 8, 2010 at 4:37 pm
Good evening…
What a wonderful treat this was! I have been wondering if I could use my Cuisinart food processor to make bread and my Google searches finally landed me here. Awesome video, lovely background music… and you speak slowly and explain each step so well. Thank you so much!
May I ask… have you used this technique to make rolls of any kind? I’m always in search of (but it’s been rather elusive so far) a way to make rolls or buns that are light as air.
If you have the time and the inclination to share any tips on morphing this technique for killer buns, I’d surely love to hear from you.
Thanks again for a video that oozes professionalism and yet teaches at a level we can all understand.
Warmest regards,
Helen
December 11, 2010 at 10:31 am
I’ve always wanted to adapt this to making dinner rolls, but never have — Van Over has a chapter called “Breads, Rolls, and Bagels” but there’s not much in it about rolls. If you get something that you’re happy with, please post it.