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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – October 22, 2013

4.7 out of 5 stars 787 customer reviews

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Editorial Reviews

Review

“Every step of Zoë and Jeff's adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they've incorporated years of readers' questions, problems, and discoveries into every chapter. This is truly the all-you've-ever-wanted-to-know edition. And there are plenty of photographs … at last!” ―Dorie Greenspan, James Beard Award-winning author of Around My French Table and owner of Beurre & Sel cookies

“A fun, easy-to-follow collection for those who aren't afraid to shun baking traditions.” ―Publishers Weekly

“With this revised edition, Herzberg and François continue to perfect their already easy and immensely popular bread-baking method. Essential.” ―Library Journal

About the Author

Jeff Hertzberg, M.D. has been a physician, university professor, information technology consultant, and ardent amateur baker. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn. He lives in Minneapolis with his wife and two daughters.



Zoë François is a pastry chef and baker trained at the Culinary Institute of America. In addition to writing best-selling cookbooks, she creates tasty desserts on her pastry blog ZoeBakes.com, as well as for the Cooking Channel, General Mills, and many national magazines. Zoë lives in Minneapolis with her husband and two sons.

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Product Details

  • Hardcover: 400 pages
  • Publisher: Thomas Dunne Books; 2 edition (October 22, 2013)
  • Language: English
  • ISBN-10: 1250018285
  • ISBN-13: 978-1250018281
  • Product Dimensions: 7.8 x 1.5 x 9.5 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (787 customer reviews)
  • Amazon Best Sellers Rank: #4,033 in Books (See Top 100 in Books)

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By Dave Edmiston TOP 500 REVIEWERVINE VOICE on September 24, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
As far as culinary skills go, I'm just an average guy in the kitchen. For years my wife has done the majority of the cooking, because she's better at it and much faster than I am. We typically divide the duties with me outside at the grill (if the meal requires anything to be grilled) and her inside doing the real work. Because of some work schedule changes, I've had to up my game a bit in the kitchen, but I still just consider myself a B student in the kitchen.

This cookbook completely changed my "average" image though. I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread.

It couldn't be simpler.

For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. Then the next day you can start baking. Bake however much you want, and then leave the rest of the dough covered in the tub for up to two weeks. You never have to kneed or punch the dough. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them.

I can whip up a batch of dough in less than ten minutes. I store all my ingredients in plastic storage containers out in the garage, so I just grab what I need and bring it into the kitchen. I always mix the double batch recipe that they describe as the "6-2-2-13 rule" in one of the sidebars.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
If you've never seen the first version of this book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, then spend a few minutes reading its reviews. Then, if you decide you like the reviews of the original version, come back here and buy this updated one instead.

The updates are welcome improvements over the original. There are some obvious improvements:
* A couple dozen new recipes
* A chapter of gluten-free recipes
* More color photographs

Less obvious changes, but more important to me:

* Recipes now include weight measurements for flour! This is important to me. In the first edition of this book, when measurements were only given by volume, I wasn't always sure I was getting the right amount of flour, and would sit down and work out weight calculations by hand. Now, the authors have done the calculations for me.

* The authors have learned a LOT from their readers! They have a regularly updated website where readers post questions and comments and recipe variations. The authors have incorporated much of this information into the new edition. For example, the "tips and techniques" chapter has been significantly expanded to address a variety of issues that have come up over the last several years (such as "What do I do about changes in the dough toward the end of its storage life?").

If you already have the first edition, should you invest in this new one? It depends. Here's how I look at it:

* If you are an avid follower of the authors' website, then you are probably "up-to-date" on subtle tips, new recipes, and so on.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
When the first edition of this book came out, it was greeted with a mixture of enthusiasm and skepticism. Enthusiasm from those who were excited to discover that you could make great bread without hours of kneading and punching down down, and skepticism from those who not only didn't believe it possible, but argued that the kneading was the best part of bread making. The enthusiasts won out, and the idea of developing the gluten in bread dough via a wetter-than-usual dough and long rise times instead of long kneading took off, especially after Mark Bittman publicized this book via his non-knead bread recipe.

I've been making all sorts of no-knead breads for several years now, including white, wheat, rye, and semolina varieties, in loaves, rolls, and buns, using the recipes from the original edition of this book. The new edition expands on the traditional recipes found in the original, and adds a number of sweet and savory breads like Wisconsin Beer Cheese bread and dessert breads. In between you'll find peasant loaves, pizzas and focaccias, and even some gluten free breads. All are based on the same basic no-knead dough recipe or some simple variant of it. You mix up this simple dough- 3 cups of water, 6-1/2 cups of all-purpose flour, a tablespoon of yeast, and a tablespoon of Kosher salt, let it rise, and then put it in the refrigerator. Now you've got enough dough for several loaves, and you can use it almost right away, or up to two weeks later! Ideally, you'll make enough for a week, and then enjoy fresh baked bread every day, removing just enough for one loaf from your batch of ready made dough.

The techniques explained in this book are half the story. You still need good flour.
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