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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – November 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.
Top customer reviews
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Never had any of the breads turn out bad, I don't use a baking stone and pizza pell, I place a baking tray in the oven and let it warm up and then let the bread raise on a piece of baking paper and transfers it on the paper - works as a charm!!! no need for extra costs. Only thing though - the bread raises a lot, so be sure that your containers are big enough so the dough doesn't spill all over. I find that after 4-5 days, the bread do become a little denser, but we like it like that as well, so not a problem. But if you like the fluffy bread, then use the dough in less than 5 days. But again, LOVE THE BOOK AND THE PRINCIPLE.
First, saying it takes five minutes is an exaggeration. Preparing the dough for four loaves may take ten minutes - with the master recipe now memorized I probably have it down to seven. Baking a loaf requires four minutes of active participation - I've clocked it. It takes about 90 seconds to flour the peel and shape the loaf and another 30 seconds after the bread rests to stick the baking stone in the oven and turn it on. The most time consuming part of the whole operation, once the oven is preheated, is shaking the loaf free of the peel and onto the baking stone. I often start the process in the morning while my coffee is brewing and have a hot loaf by the time I am ready for breakfast.
The less basic breads (I love sumac so the Za'atar Flatbread is my choice) make great hostess gifts or something to take over to a nice neighbor 'just because.'
I have made three of the basic breads in the book so have a lot more to try, but there is always a batch of the master recipe waiting in the fridge.
I finally tried the basic bread recipe last week. I will NEVER buy sandwich bread again. I'm the type of person who keeps a loaf of bread in the fridge for weeks, if not months, because it takes me that long to eat it. Then I don't even enjoy the taste of the bread because it's like cardboard. Well knowing I can handily whip up a fresh loaf on an as-needed basis make eating bread that much better of an experience.
I used my stand mixer and had the dough mixed in a matter of minutes. It takes up little space in my fridge. It baked up so fresh and readily that we enjoyed it for dinner. Later in the week, I had tasty grilled cheese.
Simply put - this book allows you to do what you thought was limited to artisan bakers, specialty restaurants and people with way too much time on their hands. Love this book and love the result even more so!
Update: I've enjoyed this book so much that I'm buying several copies to give as gifts this holiday season to friends and family who appreciate good food and enjoy baking/cooking. Even though they don't think they have time to bake their own bread, this book will prove them otherwise.
I have had this book for a year and finally a few weeks ago got off my duff and decided to give this whole "bread in 5 mins a day" thing a whirl. OH my! It is soooo easy and delicious! Anyone can do this, no matter if you work full time or are constantly on the run. I have made the basic white "Master Recipe", Light Wheat and Buttermilk (to make cinnamon swirl raisin bread). I even made some loaves to bring for a family holiday celebration and did the "Partial Bake" method where you cook the bread most of the way, remove from oven, cool, freeze then take out and bake for 10 mins at someones home. My in-laws went nuts! Of course I do have a reputation with them as a good cook but this elevated me to another level... LOL!
I love that I can easily make my family healthy bread and not have to worry about any extra chemicals or freshness.
Thanks so much for this awesome book!
I have also given this as a gift a few times to people who showed interest.
What I did differently, because I am NOT a gourmet:
Mixed bread on a Sunday while baby napped and let it rise for 2 hrs while I made my son's meals for the week. Threw it in the fridge. Evening: pulled it out (maybe 4 hrs total from mix to bake?).
Sawed off grapefruit sized piece. Let it rise while I made baby formula. Floured it and my hands - put it on hot pizza stone. Baked 20 minutes, sprayed with water. Baked another 10. Done.
Most recent customer reviews
1) Interesting principle, make dough, store in the fridge, use when needed.
2) bread you get is alright. Not great, alright.Read more