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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)

~ Jeff Hertzberg MD (Author), (Author)
Key Phrases: empty broiler tray, unrefrigerated dough, dough attachment, European Peasant, Italian Semolina, Light Whole Wheat (more...)
4.6 out of 5 stars  See all reviews (540 customer reviews)
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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 + Cambro Set of 2 Round Food Storage Containers with Lids, 6 Quart
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Editorial Reviews

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.


Product 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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Product Details

  • Hardcover: 242 pages
  • Publisher: Thomas Dunne Books (November 13, 2007)
  • Language: English
  • ISBN-10: 0312362919
  • ISBN-13: 978-0312362911
  • Product Dimensions: 9.1 x 7.8 x 1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (540 customer reviews)
  • Amazon.com Sales Rank: #104 in Books (See Bestsellers in Books)

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    #1 in  Books > Cooking, Food & Wine > Baking > Bread
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More About the Authors

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Jeff Hertzberg
Jeff Hertzberg
Zoe Francois
Zoe Francois

Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Search Inside This Book:
Inside This Book (learn more)
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
empty broiler tray, unrefrigerated dough, dough attachment, storing the dough, stored dough, capacity food processor, cornstarch wash, slide the loaf, dough from the board, pizza peel, deep parallel cuts, larger loaves, sprinkle the loaf, crackling crust, loaf pan breads, nonstick loaf pan, duty stand mixer, baking stone, silicone mat, other shelf, brioche dough, bagel dough, serrated bread knife, color photo insert, dough scraper
Key Phrases - Capitalized Phrases (CAPs): (learn more)
European Peasant, Italian Semolina, Light Whole Wheat, Chocolate Bread, Middle Eastern, Deli-Style Rye, King Arthur Flour, Café du Monde, Eastern European, New Orleans, The Boiling-Pot, Baking Time
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Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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What Do Customers Ultimately Buy After Viewing This Item?

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
85% buy the item featured on this page:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking 4.6 out of 5 stars (540)
$16.97
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients 4.9 out of 5 stars (24)
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Peter Reinhart's Artisan Breads Every Day
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Customer Reviews

540 Reviews
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Average Customer Review
4.6 out of 5 stars (540 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
502 of 507 people found the following review helpful:
5.0 out of 5 stars Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten, December 2, 2007
I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.
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552 of 562 people found the following review helpful:
5.0 out of 5 stars Some notes for sourdough/dense loaf fans, December 15, 2007
This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.

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. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.

Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.

Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.

By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)
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279 of 283 people found the following review helpful:
5.0 out of 5 stars Excellent!, November 28, 2007
Amazon Verified Purchase(What's this?)
I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.

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.
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Most Recent Customer Reviews

5.0 out of 5 stars Amazing book. Don't wait a minute to buy it.
Amazing book. We've tried 3 recipes so far and they are tastier and easier than any bread I've made. I've gotten everyone around me hooked. Don't hesitate to buy this book. Read more
Published 2 days ago by C. Tye

5.0 out of 5 stars Delicious Artisan Bread
I got this book for Christmas and haven't had a chance to make but one of the recipes (the first one). This is so easy...anyone can be a bread baker using this recipe. Read more
Published 5 days ago by L. Stewart

5.0 out of 5 stars If you bake bread, YOU NEED TO BUY THIS BOOK!
I am totally in love with this book! I whip up a big batch of dough about once a week and then bake bread as I need it. Read more
Published 6 days ago by Shannon Wendt

5.0 out of 5 stars Fantastic Book - Easiest Bread Ever
I never write reviews for anything; but I have been so impressed by this book and these recipes that I felt I must. Read more
Published 8 days ago by Gingersnap

5.0 out of 5 stars Artisan Bread in Five Minutes a Day
I made different breads from this book for our neighborhood for Christmas gifts. It was so easy, and everyone loved the bread they got. Read more
Published 10 days ago by Joan F. Mckay

4.0 out of 5 stars Artisan Bread in Five Minutes a Day
The most wonderful bread in a short period of time. I ordered two copies for Christmas as gifts and now I'm ordering two more for birthdays.
Published 10 days ago by Cheryl A. Johnson

5.0 out of 5 stars It's Really Good!
I was skeptical about this book's premise, it just seemed too good to be true. But lo' and behold, the method is truly as easy and simple as promised and the resulting product is... Read more
Published 14 days ago by Ms. Robyn Bertelsen

5.0 out of 5 stars Great Bread!
I have only started using the recipes but so far the bread has been wonderful. I am not a baker so I appreciate the ease in making this delicious bread. Read more
Published 17 days ago by M. E. Wubker

5.0 out of 5 stars You need this book
If you've ever paid $5 for a crusty loaf of bread, you need this book! I typically don't "read" cookbooks, just go straight to the recipes, but I'm so glad I sat down and read the... Read more
Published 18 days ago by L. Malaniak

1.0 out of 5 stars YUCK
Do not buy this does not taste good.
If I do find a good recipe in it i will change my rating
Published 18 days ago by Mary Kay Hodges Cates

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