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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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.
Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
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Most helpful customer reviews
11 of 11 people found the following review helpful
4.0 out of 5 stars
The "fast food" of bread baking...,
This review is from: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (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! ;)
26 of 28 people found the following review helpful
2.0 out of 5 stars
To good to be true,
By
This review is from: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (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.
48 of 48 people found the following review helpful
5.0 out of 5 stars
I love to cook and now I love to bake,
By Southpaw in T.O. "Avid cook, artist, videogam... (Toronto, CANADA) - See all my reviews (TOP 500 REVIEWER)
This review is from: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (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. Even though we had no idea of the equipment needed. **Make sure and use organic flour. You wont regret it. They advise it in the book as well. I am a fan of sourdough bread. In my earlier attempts to learn about baking bread, I really wanted sourdough flavour. But who has time to plan that far ahead to make sourdough starter? This book gives you recipes to allow for you to have sourdough anytime! The concept is that the longer that recipe sits in your fridge, it will get better (that sourdough flavour) with each day. Fresh bread anytime..no planning ahead. As long as you have a recipe sitting around in the fridge..you are good to go. You have 14 days to use the recipes. Trust me it wont last that long...at least it didnt in our house. Other recipes follow the same method. Mix, no kneading, sit out for 2hrs, then refrigerate. There are other dough recipes and you can make olive bread, foccacia,pizza, pitas, pretzels and bagels, just to name a few. Rye, pumperknickel and whole wheat are covered as well. I cannot believe how great my bread came out. I now have the confidence to try the ones I just listed. They are all favourites in this house. All these artisian breads and whats even better, I know what went into it. This concept beats buying frozen dough from your grocer and you finishing it at home. The recipes of finished dough can be frozen as well, but we didnt get a chance to freeze any. :) This book will never leave this bread lovers cookbook library. I even plan on purchasing it for family and friends. I rarely do that in terms of cookbooks. I highly recommend this book and thanks to the authors for making this baking-challenged woman a hero in her home. I am confident enough to tackle the other breads as well. There is a website as well to go with the book,people get their questions answered by the authors. Now its time to break bread. :P
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