Save Big On Open-Box & Preowned: Buy "Artisan Bread in Five Minutes a Day: The Discovery...” from Amazon Warehouse Deals and save 55% off the $27.99 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Open-Box & Preowned offers from Amazon Warehouse Deals.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – November 13, 2007
There is a newer edition of this item:
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Customers Who Bought This Item Also Bought
Special Offers and Product Promotions
From Publishers Weekly
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.
More About the AuthorsDiscover books, learn about writers, read author blogs, and more.
Top Customer Reviews
The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...
Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.
As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.
In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)
Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.
It its also ideal for whole wheat.Read more ›
1) WEIGH YOUR INGREDIENTS! This is a cardinal rule of baking and one not to be flaunted. Buy a good scale -- it's as important as your baking stone.
2) Cut the salt and yeast called for by half: I use 10gm salt and 8gm yeast.
3) Preheat your oven for at least an hour at 500 degrees. A 20 minute preheat does NOTHING for your stone and bottom crust. Drop the temp to 450 when the bread goes in the oven.
4) I use Light Whole Wheat Bread on page 74 as my base recipe. The 140 grams of whole wheat flour kicks the flavor level up substantially.
5) Skip the cornmeal and go with parchment paper. SO much easier and no smoke in the kitchen.
6) Get a good instant-read thermometer. The bread is done when it reads 200 degrees. Another pricey tool but you'll soon find it indispensable.
Follow my recommendations and you'll get great bread with excellent top and bottom crust every time.
The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!
This is a great book for all cooking experience levels. The recipes are easy and the results impressive.
Most Recent Customer Reviews
Pretty ridiculous but ended up making bread (sourdough) from scratch and it was as easy as the book claims. Great addition to my kitchen cookbook shelf.Published 3 days ago by Stella Ennia
Best bread making book ever! This book makes bread-making easy! I bought this book for several people. Read morePublished 3 days ago by Beth
Flour Water Salt Yeast: The Fundamentals of...
My Bread: The Revolutionary No-Work, No-Knead... Read more
Holy crap, what an eye opener this book was. No kneading no full day of labor just get it together, let it cure in the fridge overnight and you can have fresh baked bread of a... Read morePublished 16 days ago by Pandora Incognito