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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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Frequently Bought Together

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: 23.7 x 19.6 x 2.6 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Bestsellers Rank: #51,503 in Books (See Top 100 in Books)


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Customer Reviews

4.6 out of 5 stars
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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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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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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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