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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – Nov 13 2007


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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking + Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients + Artisan Pizza and Flatbread in Five Minutes a Day
Price For All Three: CDN$ 65.17


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Product Details

  • Hardcover: 256 pages
  • Publisher: Thomas Dunne Books; 1 edition (Nov. 13 2007)
  • Language: English
  • ISBN-10: 9780312362911
  • ISBN-13: 978-0312362911
  • ASIN: 0312362919
  • Product Dimensions: 19.8 x 2.5 x 23.7 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Bestsellers Rank: #83,998 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters—Peasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastries—are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City’s ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.
 
Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Healthy Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews

54 of 54 people found the following review helpful By Southpaw in T.O. on May 19 2008
Format: Hardcover
I am a confident cook, I love cooking for friends and family. However my baking skills were much to be desired. Desserts were easier for me to handle but baking bread I wouldn't attempt without a bread machine.
Well this book arrived on a Wed. Thurs I was reading through it. Friday I made the master recipe (1st recipe in book), the boule. Saturday shaped my first dough ball into baguettes. They turned out great! I made two baguettes to fit my baking stone and both were eaten quickly. Sunday I pulled out some dough and made a basic round loaf per their instructions. That was finished as well. Monday will use the last of the dough to split it in two. One will be used for cinnamon buns and the other for rolls. Then I will mix another batch.
Nothing like fresh baked bread smell to fill your home. To be honest it turned out better than bread machine bread! My hubby would make bread in the machine and it didn't interest me. That bread machine is going to collect dust ..thanks to this book.
Instructions were easy enough. If you want to get this book, make sure you have some of the essential cooking equipment.

1. Baking stone (pizza stone), it is what will really make or break your bread. Without this stone you wont get a really great crust.
2. Pizza peel (paddle). We have a wooden one. After shaping your dough it rests on this paddle and then you can slide it from the paddle onto the stone.
3. Broiler pan.
4. If using the baking stone and cornmeal as the product you scatter onto the pizza peel, there will be smoke. An exhaust fan would come in handy. If you wish for less smoke they recommend baking the bread on a cookie sheet.

We had all of the above in our stocked kitchen, before purchasing the book so we were able to start right away.
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27 of 27 people found the following review helpful By B. Doyle on Feb. 21 2008
Format: Hardcover
I've been trying to bake bread at home with pretty poor results until now. I have tried recipes from several books and websites, but I couldn't quite get the technique right. The instructions in this book make baking bread as easy as baking muffins. There is no kneading or punching-down, just mix the ingredients, let it sit for a few hours, then refrigerate until you are ready to bake. When it's time for a fresh loaf of bread, pull out a hunk of dough, shape it (takes less than a minute), let it sit for a short period of time and then bake.

I made the first recipe in the book, the boule, and it was wonderful: excellent flavour, good texture and a perfect crust. One batch of dough makes four 1-pound loaves ... it was so yummy we baked and ate them all!
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6 of 6 people found the following review helpful By Indigonat on Nov. 7 2008
Format: Hardcover
I just tried the basic recipe for Boule in the book and it is DELICIOUS! It came out with a perfect crust and texture. It is such a no brainer to make and can be made in no time. If you haven't got the book yet, run to the store, it is a well-worth investment.

It will cost you almost next to nothing to make really good bread. Make sure however you use organic flour as it makes a big difference in the quality of bread you will get. Also, I strongly recommend you get a pizza stone and a pizza peel before starting to make your first bread. The cost of the book and the equipment will be paid off in no time if you start making your own bread on a regular basis. Happy baking!
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13 of 14 people found the following review helpful By Keirelle on May 22 2009
Format: Hardcover
While this book is great for those who maybe have never made bread in their lives, or those who are very short on time but would still like hot oven fresh bread, those of us who enjoying making bread the old way may not find this quite enough.

The recipes are very clear, and the bread itself is decent, but you get what you put into it. The crust is very hard and quite thick and just not exactly what I am looking for in bread that I would chose to make on a regular basis. However, I do use the recipe when making bread with my 4 year old as it allows him to play around and we don't have to worry too much.

In the end, this is 'fast food' bread. Better than store bought, but not quite as good as if you'd taken your time and made a traditional loaf. I do recommend the book to new bread bakers though, just for the sake of learning to handle dough and shape it!

All this aside, my son LOVES the bread we make with this recipe, whether I make it alone or he helps, so clearly it is still pretty good and perhaps I am just too much of a traditionalist! ;)
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5 of 5 people found the following review helpful By Anthony Prudori on April 30 2009
Format: Hardcover Verified Purchase
Took up baking bread almost two years ago, and have done it LOTS the regular way (mix, autolyse, knead, rest, proof, form, proof, bake). I read this book and was a bit leery, but both the white bread and whole wheat recipes work really, really well. In fact, one of the best baguettes I've ever made was with the white dough formula from this book (I've uploaded a photo into the photo gallery here). Still love the classics (Reinhart, Bertinet, even Clavel, etc.), but this technique leads to good bread very easily. I'd highly recommended it for first-timers who are intimidated about making bread.
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30 of 33 people found the following review helpful By M. Lazarev on Dec 24 2008
Format: Hardcover
I've entered bread baking world year ago. I've searched internet to find the best book for money. And I found it (however, it is not this book). Then I had help from relative who had been home baker for 20 years. Her help was also invaluable. Then I come upon this book and decided to try it.

First, I have to mention that I'm Peter Reinhart's follower. I like his breads, their taste, crumbs and crust. They remind me of childhood and how home baked fresh bread with ripen tomato and feta cheese, can be the lifelong memory. On other side, to make such bread following Peter's recipe takes minimum two days and plenty of space. That is why I purchased and tried ...five minutes... And I was disappointed by result. I've tried few different type of breads and they all tasted the same. They are too salty and crust is very tick and hard. And five 'minutes a day...' well, that is very stretched five minutes. In order to make exceptional bread you'll definitely need more than five minutes.

Don't get me wrong, breads from 'five minutes' were better than my Zojirushi bread machine can make. However, when I long for excellent bread, I'm back using Peter's book (Crust and Crumb). When I'm in hurry, I'm using Zojirushi bread maker when and that really requires five minutes.
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