- 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: #148,082 in Books (See Top 100 in Books)
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – Nov 13 2007
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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
Top customer reviews
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
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!
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!
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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