- Hardcover: 256 pages
- Publisher: Thomas Dunne Books; 1 edition (Nov. 13 2007)
- Language: English
- ISBN-10: 0312362919
- ISBN-13: 978-0312362911
- Product Dimensions: 19.8 x 2.5 x 23.7 cm
- Shipping Weight: 726 g
- Average Customer Review: 53 customer reviews
- Amazon Bestsellers Rank: #158,695 in Books (See Top 100 in Books)
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – Nov 13 2007
|New from||Used from|
There is a newer edition of this item:
Customers who viewed this item also viewed
Customers who bought this item also bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
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.See all Product description
What other items do customers buy after viewing this item?
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I've been working with the recipes for the past three weeks, and I can say that this method and these recipes work like a charm. The bread is delicious: moist inside (even the day after it's baked), the crust is thick and crusty. It is remarkable.
While you can make very good-tasting bread with basic equipment, using a pizza stone and pizza peel as the authors recommend does help. The dough is good baked right away, but it is incredibly delicious after it's aged a few days.
I have to give the book back to my friend, so I've just ordered my own copy, because I can't imagine being without this.
The master recipe couldn't be easier - I had to take another look to see if I had missed doing something and I hadn't. I love crusty, chewy bread and my bread machine just wasn't getting the tastes and texture that I like so I gave up using it. Nor was I prepared to put the time and effort into mixing, proofing, kneading, resting, rising, punch-downs and further rising time that's involved with traditional bread-making, so I started buying artisan breads which, while excellent, were very expensive. Having Hertzberg and Francois' delicious, satisfying 'master recipe' dough on hand at all times means I haven't had to buy any other kind of bread since I started using this book. It's just too easy and takes no time at all. I even find myself looking forward to putting a fresh loaf on and to trying all the other recipes it contains.
I feel like a bit of a fraud when I enjoy the results I get from making this bread - almost, but not quite. I mean, I do have to spend five minutes getting it done and no-one else needs to know it's so easy!
I am kind of lazy and very busy, a tough combination, but because of this book I now bake all of our bread - and we are a family of 4 who eat bread with at last two meals a day! Really and truly, I bake it all. The 100% whole wheat sandwich loaf for our day-to-day bread, school and work lunches. The master recipe in endless shapes and sizes for serving guests, taking to special occasions, round-the-house enjoyment. The olive oil dough is divine, I especially love it in the focaccia recipe. The olive loaf was devoured in seconds when I served it at a party. Endless great things to say...
So, is it really that easy? Everyone asks me this and looks dubious when I explain but it truly is. Take the master recipe, in a nutshell: four ingredients put in a bowl, mix with a wooden spoon, wait, take a chunk out and shape, wait, bake. Done. That simple. And here is the added bonus: you can store the dough in the fridge, often for up to two weeks (depending on the type of dough), so that when you want to bake a loaf you just take out what you need, shape, wait, bake.
If you have any curiosity at all about trying bread making and are daunted by traditional methods, give this a go. If you know how to bake bread but could not fathom doing it for all your bread needs, try their method. And if you just fancy smelling fresh bread cooking once in a while - this is the book for you!
Oh, I have to go, it's time to put this morning's loaf in the oven!
Want to see more reviews on this item?
Most recent customer reviews