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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – November 13, 2007

by Jeff Hertzberg (Author), Zoe Francois (Author)

1,673 customer reviews

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There is a newer edition of this item:

The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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For 30+ brand-new recipes and expanded ‘Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly.

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.

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

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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.

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.

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Product Details

Hardcover: 242 pages
Publisher: Thomas Dunne Books; 1st edition (November 13, 2007)
Language: English
ISBN-10: 0312362919
ISBN-13: 978-0312362911
Product Dimensions: 7.8 x 1 x 9.3 inches
Shipping Weight: 1.6 pounds
Average Customer Review: 4.7 out of 5 stars See all reviews (1,673 customer reviews)
Amazon Best Sellers Rank: #38,424 in Books (See Top 100 in Books)
- #42 in Books > Cookbooks, Food & Wine > Baking > Bread

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Customer Reviews

1,673

4.7 out of 5 stars

5 star		81%
4 star		10%
3 star		3%
2 star		3%
1 star		3%

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Top Customer Reviews

Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten

By louisecook on December 2, 2007

Format: Hardcover Verified Purchase

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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Some notes for sourdough/dense loaf fans

By born every minute on December 15, 2007

Format: Hardcover

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.Read more ›

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Good premise but better with some modifications

By R. Currier on January 27, 2008

Format: Hardcover

After baking bread from this book for over a month I have a few suggestions for folks that vastly improve (in my opinion) the bread from this book. Even without these changes the bread is still better than store-bought, but it's *not* artisanal quality.

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.

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Excellent!

By OrchidSlayer VINE VOICE on November 28, 2007

Format: Hardcover Verified Purchase

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

Great inspiration

Wonderful ideas, antcdotes, and instructions. I am motivated and inspired to have the fregrances of fresh bread in my home daily!

Published 8 days ago by Amazon Customer

I enjoyed making the different breads and I learned a lot

I enjoyed making the different breads and I learned a lot, but if I had a large family I would use it more.

Published 27 days ago by Amy Gawelko

Five Stars

Good book and good on kindle.

Published 29 days ago by Gail E. Blanchard

Five Stars

Love the recipes!

Published 1 month ago by Amazon Customer

If you love bread....

So happy to purchase this book at a good price. Always wanted to try the recipes in this great cookbook!

Published 1 month ago by dong

Great book. We have used this book for many ...

Great book. We have used this book for many loaves. Lots of good easy recipes and the master batch recipe is extremely convenient.

Published 2 months ago by L. D. Neubauer

A must have

Great book. I wanted this for the longest time.
So easy to follow. Now I always have fresh bread in the house and my family absolutely loves it!

Published 2 months ago by Debbie H

... here are so tasty and the process is unbelievably easy. You should...

The recipes in here are so tasty and the process is unbelievably easy. You should try them.

Published 2 months ago by joseph hansen

Good technic but maybe if include a good pictures with each recipes...

Some blogs says that this recipes are magical because The dougth begin flat (haigh hidratation) but when You put it in toThe oven all change The bread is great.

Published 2 months ago by Denis Ortega

Three Stars

Tried the main recipe once but I wasn't happy with the bread.

Published 3 months ago by Beth Tuthill