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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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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.
- Publisher : Thomas Dunne Books; 1st edition (November 13, 2007)
- Language : English
- Hardcover : 242 pages
- ISBN-10 : 0312362919
- ISBN-13 : 978-0312362911
- Item Weight : 1.6 pounds
- Dimensions : 7.78 x 0.99 x 9.32 inches
- Customer Reviews:
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Top reviews from the United States
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1) Interesting principle, make dough, store in the fridge, use when needed.
2) bread you get is alright. Not great, alright. But without most of the work needed for the great bread.
1) it is definitively NOT 5 minutes. It is usually 40 minutes to 1 hour in meddling in the kitchen. (waiting, warming up the oven, handling the dough, etc etc). The title is very very misleading
2) They are brushing off handling of super wet dough (75% hydration) like it is nothing. They say, handle it 30-60 seconds tops. That is ridiculous. Especially for a beginner.
3) They are proposing no kneading, but something called gluten cloaking. Gluten cloaking something so wet is not easy. I would even argue that traditional kneading is much much simpler. Still barely any explanation is given. Just a few black and white pictures. You can see their videos online, but the dough they use is never this wet. ( i believe that they changed the recipe slightly in different books, and most videos are from years later.)
4) The book doesn't have measures in weight, which would remove all this controversy of what is too wet vs not wet enough. (
5) The book requires an investment, oven thermometer, pizza peel, baking stone, broiler tray that is the minimum. That is anywhere between 60-100 bucks
I believe that the newer books they have rectified some of these problems, and I would advise people to try those. This one should be skipped!
By Ruth on March 21, 2020
If you would love to bake bread regularly, but just can't find the time, or muster the energy - this is definitely the book for you. I still have major energy deficits from cancer treatment, but this has enabled me to get back into baking great bread on a regular basis again. Highly recommended!
IMPORTANT INFO ON WEIGHT TO VOL. FOR FLOUR
I see a lot of 1 star reviews, almost all from experienced bakers, who can't get the recipes to work. My guess is that, rather than scooping the flour (which is know to compact it and add too much, and is considered a no-no by experienced bakers), they are using the spoon method of measuring (spooning the flour into the cup to fluff it up) or are weighing the flour instead, using the standard accepted weight of 120 gms (4.25 oz) per cup.
The authors specifically state that they scoop their flour to measure it, but most experienced baker are likely to skip reading that section, feeling that because they are experienced, they don't need to be told how to measure. (we've all done it! - lol). This means their flour weight will be at the 780 gms mark for 6.5 cups.
In the updated version (which I also have), the authors include weights along with volumes, and we see here that the total weight for 6.5 cups of flour is listed as 910 gms, confirming that they use a scooping method to measure their flour. If this is kept in mind, and adjusted for, those who have been having difficulty will find most of the issues they list - dough too wet, loaves too small, not enough oven spring, will disappear.
This book has bread recipes that are either all or majority white (all purpose or bread) flour. If you are looking for recipes that are either 100% or majority whole-grain, see "Healthy Bread in 5 Minutes a Day" by the same authors.
I haven't seen the newer edition so I can't compare. But this seems worth the $7.25 for his "secrets."
I'm not going to give away the author's "secret" procedures, but you can find it in others' reviews, or google the book title/author name, or search for the author's name on the you-toob, and get the basic recipes for free, if you are super cheap.
Another take on the no-knead techniques is by Steve Gamelin. He also has free video recipes on the "Artisan Bread With Steve" channel on you-toob. You can also just search "no knead bread" on the you-tube and get lots of recipes.
This book also has some cool recipes on what to _do/make_ with the bread you bake. And there are some recipes for non-bread items.
Top reviews from other countries
If you are wanting to learn how to make the perfect bread, I would not recommend it.