- 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 (View shipping rates and policies)
- Average Customer Review: 1,692 customer reviews
- Amazon Best Sellers Rank: #52,987 in Books (See Top 100 in Books)
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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.)
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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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Top customer reviews
I make bread fairly often, I only wish I had time to make it everyday. Kneading does not bother me because I have a mixer. What I wanted was what everyone wants, something incredibly yummy with almost no effort whatsoever. I was skeptical. I thought this might make "good" bread, any homemade bread is better than purchased. Straight from the amazon box I mixed up my first batch, very carelessly (I didn't scoop and level the flour so I needed to add some more water to make it a wet dough like it was supposed to be). I barely waited two hours and stuck it in a cast iron pan in a hot oven alongside a small dish of water (for steam). It was incredible! It was not subpar bread in any way. And better than bread I had spend hours on the old-fashioned way. It seems impossible to me still. The next day I took a lump out of the fridge and baked it on a Pre-heated cookie sheet for 20 minutes. Yum! It was like the bread we die for in our favorite Italian restaurant. We didn't have lasagna for dinner, we had bread. I used to pay $4 for a one pound loaf of ciabatta and now I am cranking it out myself hot from the oven. Mind you, I said I have been sloppy with my application of the method, but still great results. This will definitely be a staple in our house and a great gift, too. I can't wait to try other recipes from the book. In case you are wondering, I had been concerned that this was only good for thick hard-crusted rough bread, but cooking it the way I did, on the cast iron pan without preheating the oven gave me a thin crispy top crust and a dense chewy texture without gaping holes. I still have more experimenting to do with different breads, but for just the basic French boulle, this was worth it. I cant believe how easy it is. Read the first chapter free on the kindle edition. It really is just a matter of mixing a handful of ingredients in a big bowl and waiting and baking. I'm almost embarrassed to tell people how easy it is.
***after a few weeks I still love this book. We eat fresh bread almost daily. The challah bread is my favorite so far, light and tender and beautiful. I don't care so much about a thick crunchy crust all the time so I'm happy there is more variety to the types of bread. I also like the ease of making pizza. I used to make my own dough but I could only knead two at a time in my machine so it wasn't always convenient. Now I can make four pizzas at a time just by mixing the dough two hours before I need it. You will want to buy a pizza stone, pizza peel and large plastic container with lid. They sell the Cambro containers at amazon which are a great volume, but I find the shape inconvenient in the fridge. If you don't halve the recipe you will need a lot of fridge space.