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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 4.7 out of 5 stars 3,838 ratings

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The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers!

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. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book,
Artisan Bread in Five Minutes a Day.

Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.


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From the Publisher

New Artisan Bread Jeff Hertzberg Zoë François

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. grew up eating great bread and pizza in New York City. He continues to teach the importance of moderation and variety in a healthy diet, and works as a medical director and consultant focusing on health-improvement programs. During his medical residency, he started a years-long quest to figure out how to make dough that was convenient enough to use every day. He turned an obsession with bread and pizza into a second career as a cookbook author.

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 Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, and Pizza and Flatbread in Five Minutes a Day. In addition to co-authoring the Bread in Five Minutes series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, Zoë Bakes Cake. 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.

Product details

  • Publisher ‏ : ‎ Thomas Dunne Books; Second Edition, Revised (October 22, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 1250018285
  • ISBN-13 ‏ : ‎ 978-1250018281
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8 x 1.4 x 9.65 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 3,838 ratings

About the authors

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Customer reviews

4.7 out of 5 stars
3,838 global ratings

Customers say

Customers find the recipes in the book easy to follow and quick. They also appreciate the quality and variety of bread alternatives. Readers describe the bread as fantastic, saying it has a much better crumb. They say the results are excellent and everything turns out perfectly. Customers find the book interesting and informative. They say it keeps their minds open to new things and is chock-full of fun and inspiring recipes. They say the book is worth the money and a good way to let their creativity run wild.

AI-generated from the text of customer reviews

547 customers mention "Ease of follow"527 positive20 negative

Customers find the book easy to follow. They mention it has a simple, quick way to make bread, with no muss and no fuss. Readers also appreciate the tips and techniques that seem useful. They say the directions are intuitive, easy to read, and understand. Additionally, they say the book is well-planned and easy to use.

"...The method is simple: You mix four ingredients (yeast, warm water, salt and flour) in a large bowl or plastic container, let it rise for two hours..." Read more

"...of no-knead bread recipes; it's an entire cookbook with a well-planned and easy to use index...." Read more

"...It will also allow you to practice skills like shaping, slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild...." Read more

"...visitors have purchased it after eating my bread and seeing how easy it is to make." Read more

204 customers mention "Recipes quality"188 positive16 negative

Customers find the recipes in the book to be of high quality. They appreciate that they're for more than one loaf, the author has done a great job of linking inside recipes, and they clearly tested their recipes. Readers also mention there are many varieties and their favorite so far is the Buttermilk Loaf.

"...The secret to the book's popularity is not just the excellent recipes, but the carefully thought out no-knead method using high moisture dough...." Read more

"...Also, it's notable that the book includes recipes and ideas that go beyond the breads, such as spreads, sandwiches, and even a Moroccan-Style..." Read more

"...The master recipe is an extremely versatile recipe...." Read more

"...That said, if you have the time, I think this is a foolproof recipe that is easily worth the money for the expertise..." Read more

200 customers mention "Taste"190 positive10 negative

Customers are satisfied with the taste of the bread. They mention it's fantastic, sweet rolls are amazingly good, and the Rye bread is delicious. Readers also mention the crumb is much better, more airy, and has a crunchy crust.

"...in advance and store it in the refrigerator, and it actually gains flavor over time...." Read more

"...to preclude carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread...." Read more

"...The Rye bred was delicious. I used it for grilled cheese and also toasted some slices and topped it with lox and cream cheese...." Read more

"...There is no kneading at all. This bread is delicious. I have tried the master recipe and the semolina bread...." Read more

75 customers mention "Results"69 positive6 negative

Customers say the book is easy to follow and produces excellent results. They mention it's fun to read and works well with the recipes in the book. Readers also mention the overnight rising recipes work very well.

"...The results are stunning: The best Naan I've had in my life!..." Read more

"...The recipes in this book are easy to follow, easy to make and have great results...." Read more

"It seems to work pretty well...." Read more

"...Everything has been great...." Read more

71 customers mention "Interest"71 positive0 negative

Customers find the book very interesting, informative, and chock-full of fun and inspiring recipes. They say it's a good way to let their creativity run wild. Readers also mention the book extends the possibilities of what you can do with the recipe.

"...addition to providing the basic method, this book is chock full of fun and inspiring recipes--for example, three-citrus marmelade and Asian-style..." Read more

"...slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild...." Read more

"...I do appreciate the narrative style - the why as to how things work and how they should work...." Read more

"...Great good fun, and tastes good, too." Read more

51 customers mention "Value for money"48 positive3 negative

Customers find the book worth the money. They mention it's easy to make and cost pennies. Readers also appreciate the prompt delivery and well-meaning author.

"...The section on parbaking alone is worth the purchase price...." Read more

"...carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread...." Read more

"...have the time, I think this is a foolproof recipe that is easily worth the money for the expertise..." Read more

"...The homemade stuff from this book is cheaper, higher quality, and easy enough...." Read more

40 customers mention "Beauty"37 positive3 negative

Customers find the book attractively laid out with photos and info boxes. They say it inspires them to create beautiful breads from many traditions. Readers also appreciate the direct, understandable style for producing wonderful breads.

"...The book is well written, well organized and attractively laid out with photos and info boxes with additional information engagingly presented...." Read more

"...This book will inspire you to create beautiful breads from many traditions and in every conceivable shape...." Read more

"...you WILL NOT fail with a recipe from this book, and my fist loaf came out picture perfect and if it was in the window I'd happily pay for it at..." Read more

"...Gorgeous! And it was just as tasty as it was pretty. We ate every scrap of that loaf, then made a loaf of sandwich bread and ate every bite of it...." Read more

32 customers mention "Pictures quality"24 positive8 negative

Customers find the pictures in the book great. They mention it's a great bread-making book with step-by-step black and white photos.

"...Bread in Five Minutes..." includes several wonderful new recipes, color photos, and simple strategies for creating irresistible crusts...." Read more

"...questions that have been commonly asked, and is loaded with step by step black and white photos that make this process approachable to anyone that..." Read more

"...cover (not the paper cover, but the cover of the book) and the small number of photos...." Read more

"...Lots of beautiful photos of various breads. This book would make a perfect addition to any good cook's bookshelf!" Read more

The cookbook that changed my life
5 out of 5 stars
The cookbook that changed my life
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. That way I have plenty of dough to make loaves for my family and make enough to take in to share at work.I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it.The results are amazingly beautiful and delicious (and cheap) loaves of bread. I wish I could post pictures here, but I don't think I can add images until after the book is released to the public in October.The book has a great variety of recipes. I love making the deli rye and pumpernickel. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. You can add fresh rosemary to make herb loaves. My wife's favorite is for me to add a cup of sunflower seeds before mixing. Another favorite of mine is to substitute dark beer for half of the water and add a cup of grated cheese and a cup of chopped fresh jalapenos.I think what I like most about these recipes is that they have a very wide margin for error. It's pretty hard to botch this up. Plus it's very easy to modify the recipes to suit your taste. If you like the flavor of yeast, then use more yeast. If you're watching your sodium, cut back on the salt. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend.Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Sesame seeds are my favorite. Flax seeds are also delicious. It's such a simple way to completely change the flavor of the loaf, all with the same batch of dough.Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. I've enjoyed all of the recipes that I've tried: whole wheat, semolina, English granary with barley malt and malted wheat flakes, and more. They're all amazing.What do you need to get started? Not much really, but I found that some extra accessories like a baking stone, pizza peel, and parchment paper really made things go better for me. I've put together a list of items in this collection:REVISED LINK: http://www.amazon.com/gp/registry/wishlist/2UN6876ZMFBSA/ref=pdp_new_wl?reveal=all&view=nullKeep it cheap!The best way to keep the price down is to buy the staple items at a big store like Smart & Final. Individual yeast packets at the grocery store are probably the most expensive ingredient (about a buck per packet). It's a lot cheaper to buy a pound of yeast for under $4 at Smart & Final. Same goes for the flour: buy big bags of flour at Smart & Final to save money.For any of the difficult ingredients like rye flour (which is nearly impossible to find in my neighborhood) I just buy it here on Amazon. Anything I can't find here at Amazon I can find pretty easily (but not as cheaply) at King Arthur.What's new in this edition?I've been using the original edition of this book for years. The "New" edition has some nice new changes.* Weights & Measures: All of the measures for the ingredients are now listed in tables. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc.), metric units, and also by weight. The most exact measurement is the weight, because regardless of how firmly or lightly you pack your scoops (resulting in different quantities), the weight is what it is. If you pack your cups densely, then 13 cups of flour will be more than is intended. But if you measure by weight, it doesn't matter how many cups you scoop.* More photos: A picture is worth a thousand words. The original edition had good photos, but this one has even more. They really help.* More recipes: The authors have a very active website with a thriving base of fans. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans.* FAQ: This edition includes a great list of Frequently Asked Questions that have come up on their website.* Gluten free: They've added an entire chapter of gluten free recipes.* Tips & Techniques: They've expanded the contents of the Tips & Techniques chapter to provide even more helpful items.* Improved index: The authors' description mentions an enhanced index. The advanced reviewer copy that I have doesn't include the index yet, so I'll just have to take their word for it. I thought the index in the original version was pretty strong, so I'm eager to see what they've done to improve it. Sadly the table of contents is still really bad. It just lists the chapters without any details. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? Gaaah!)I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. I've also given many copies of the first edition as gifts to friends. It's been a blast to see regular guys like me learn to bake amazing breads for our families. A bunch of us even got together and had a huge "Dad's Bake Sale" to raise money for one of our kids' sports teams. It was a huge success.I'll see if I can post some photos in the comments below (you can't link to them in the body of a review like this).Give it a try and have fun with it!EDIT: I've updated the link to the collection of tools. Hopefully Amazon preserves the link.
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Top reviews from the United States

Reviewed in the United States on November 10, 2013
Simple enough to get started immediately, with little hassle or fuss. Exhaustively detailed enough to provide months of learning and pleasure experimenting and refining your skills!

Taste-wise, the results are fantastic. I spend a lot of time in France, and the bread I baked from this book on my very first try is at least as good as your average bakery in the country known for its amazing bread. It is not as good as the very best, but as a simple daily 'everyday" bread, this book gives you a near perfect solution.

The secret to the book's popularity is not just the excellent recipes, but the carefully thought out no-knead method using high moisture dough. The water in the dough develops the gluten, making kneading unnecessary. The book is well written, well organized and attractively laid out with photos and info boxes with additional information engagingly presented. It simply and clearly details everything you need--the ingredients to buy, the skills you need to develop, tools to buy, etc.--in order to make fresh homemade bread part of your lifestyle.

At the core of the authors' method is a secret most professional chefs already know: You can make your bread dough in advance and store it in the refrigerator, and it actually gains flavor over time. This is super convenient as you can mix when you have time, and just pull out the ready-to-bake dough when you want it! While this is not anything new (I learned it years ago from a professional chef friend of mine), the authors do a wonderful job exploring in detail how to use this concept to simplify your life.

The "master recipe," the core of the book, makes enough dough for 3-4 loaves; You can keep it in the fridge for up to two weeks, snipping off a piece of dough to bake whenever you have a hankering for bread. Everything in the book is meticulously documented, clear and simply written.

The authors do a particularly good job describing the trade-offs between time-saving methods and superior results. For example, a longer preheat of the pizza stone you're baking on may give you a more divine crust, but you may prefer to save energy and time with a shorter preheat; the authors demystify the issue and clearly describe the trade-offs so you can make your own decision. This is a pleasant contrast from cookbooks that simply tell you the way things must be done and don't offer you reasons why or clearly explain how much difference it makes if you take a short cut.

The section on "what to buy" also strikes the perfect balance between perfectionism and practicality. For example, the authors recommend a dough whisk to mix the dough, saying it works faster than a wooden spoon and offers less resistance. But for those who don't have this implement, and may not want to buy one, they note, reassuringly, "a wooden spoon works fine."

Another thing I like about the book is the troubleshooting section. If your bread's crust is not crunchy enough, for example, it lists three possible ways to fix it.

Is it really just five minutes a day? Well, almost...for me, on mixing day it takes about 10 minutes of my time, and on baking day, another ten minutes of active work. The method is simple: You mix four ingredients (yeast, warm water, salt and flour) in a large bowl or plastic container, let it rise for two hours on the counter. The "master recipe" makes enough for 3-4 loaves. You pop it in the fridge, where you can leave it up to two weeks, and whenever you want to bake, snip off enough for a loaf, shape it rapidly and let it rest.

Another tradeoff in the book is that a longer rest time gives you better "crumb" or the texture with nice big holes in it. The authors recommend a minimum of 40 minutes but up to 90 minutes; I get great results with an hour. Once it's rested, you score it with a knife, slide it into the oven onto a hot pizza stone and cook for a half hour. Hot bread comes out of the oven 1.5 hours after you start. (Do I chow down on the hot bread? Sadly, no. The authors recommend cooling completely because the texture is best if you don't cut too early.)

If you want your bread ASAP, you can simply snip off some dough and make a Naan in a cast iron skillet. Just snip off the dough, roll it out into an oval, and cook 2-3 minutes on each side. The results are stunning: The best Naan I've had in my life! The smaller the amount of dough, the less "resting" time you need: The baguettes and the dinner rolls in the book, also made from the master recipe dough, take about forty minutes from the time I decide I want one.

This book is one of two that, in recent years, have popularized the no-knead high moisture method. The other is 
My Bread: The Revolutionary No-Work, No-Knead Method . The main difference between the two are that Artisan's master recipe details an initial two-hour rise on the counter, while Lahey's method uses less yeast for a slow rise of 12-18 hours; you have to plan ahead more with Lahey but the method also involves minimal labor. Another difference is that this book's master recipe uses all-purpose white flour, while Lahey's uses bread flour--whole wheat or white, depending on the recipe you choose. (There are some whole-wheat recipes in the Artisan book but the core of the book is the all-purpose flour master recipe.)

I have used the Lahey recipes a couple times and find overall they are slightly more marvelous than the Artisan breads. However, since the Lahey method only occasionally fits into my lifestyle, I use the Artisan method regularly.

One area of significant discussion among afficionados of no-knead high-moisture breads is whether the slow rise or faster rise is better. I have been experimenting with using a longer rise on Artisan's master recipe--and I like the results. The authors recommend a two-hour rise probably because they want to keep it simple, nonfussy and accessible; longer rises necessitate more lead time and planning. But they also note (and their frankness and detail is the reason they get five stars) that many people prefer the flavor of a longer rise. They note that you can simply use less yeast and wait until it rises the proper amount. (When it collapses slightly, it's at the end of its rise.)

I did a bakeoff this weekend between this book's master recipe involving a two-hour initial rise, and a test dough which rose for ten hours. The master recipe has a tablespoon of yeast, and I used a third as much in my test dough. I baked one loaf of each side by side on the same pizza stone, and then took them to a dinner with ten friends. Both breads were delicious. But when given a side-by-side comparison, almost everyone preferred the lower-yeast long rise bread because it had a less strong "yeasty" flavor. One friend described the yeast flavor as "winey." Several people liked both about the same, but those who had a preference all preferred the slower rise. I also waited two days and did another test with more mature dough, and again, the slower-rise lower-yeast version has an edge. My conclusion is I'd rather do a longer rise when I have the lead time, but the two-hour rise is just fine if I have a deadline.

In addition to providing the basic method, this book is chock full of fun and inspiring recipes--for example, three-citrus marmelade and Asian-style pork bun which look scrumptions!

I buy very few cookbooks these days as you can find most of what you need on the Internet. However, this one is really a treasure. Even if you've been baking bread for years, the book is chock full of useful professional tips you may not know. The section on parbaking alone is worth the purchase price. When you want hot bread on a deadline (for example you want to bring fresh bread to a friend's house but have no time the day of the event), you can simply cook it most of the way, cool and freeze--and the day of the party bring it and pop it in the oven for five or ten minutes.
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Reviewed in the United States on October 22, 2013
While I admit that the authors have omitted the rise and bake times in their statement that these artisans loaves can be routinely enjoyed at home with only 5 minutes per day, their explanation for their reasoning is quite valid. Their, "5 minutes," includes active time, time that must be solely devoted to the process. During the rising, resting, chilling, and baking, the artisan can be doing other things and therefore the time is not really devoted to the bread.

The bottom line is that you cannot decide to have this bread and eat it, let alone just have it, in a mere five minutes. That said, five minutes now can, indeed, give you great bread later on in the same day. And I simply cannot imagine a lifestyle that is truly busy enough to preclude carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread. Believe me, if I can do it, then so can you, but it does require just a bit of planning.

I must admit here that I did cheat a bit. Having heard about this wondrous technique, I went directly to the authors' website to learn more about it. I then proceeded to make the Basic Recipe, without ever purchasing the book. Then I graduated to Brioche, Pannetone, and Hot Cross Buns, all courtesy of the instructions on the website. My family and I have been enjoying the fruits of these authors' labors for several weeks now. I began to feel guilty for having exploited the authors, and decided that I really ought to buy at least one copy of the book. That was a few weeks ago, when the revised edition was available only for pre-order. I decided to go ahead with the revised edition, despite concerns that some of the original recipes may have been sacrificed to allow room for the newly added ones.

As explained by the authors in this new edition, a major difference is the addition of weight measurements for all of the ingredients. It was as if they'd read my mind. Many times, while diligently measuring out 7 cups or more of flour, I had lost count and had to remeasure. Each of those times, and many in between, I longed for weight measurements so that I could use my digital scale, 
Ozeri Touch Professional Digital Kitchen Scale (18 lbs Edition), Tempered Glass in Elegant Black  (which I adore), and never worry about losing count again. Apparently, others had voiced this request through the website, and the authors actually heeded the advice of their readers!

The authors also explain that the number of pictures in their original edition was severely limited by their publishing budget, and that the new edition includes 150 How-To-Black&White photos and 40 color images of their loaves. Having never seen the original edition, I don't know first hand how this measures up, but the authors mention that the other edition had only 8 color photos and, "a smattering," of Black&Whites.

As for recipes, the only recipe I've sought that wasn't available on the website (or in the other edition, apparently) was the Pretzel Bun Recipe, which is proudly displayed on page 207 of this edition.

That brings me to another point regarding the Index. The index in this edition, at least, is a delight to peruse. Within the first ten minutes of opening the book, I'd already found many old favorites and new loaves to try in the coming weeks. There's even a Soft White American Loaf for all those kids (and young at heart) who lamented the loss of Wonder Bread from the shelves when Hostess met its demise. Also, it's notable that the book includes recipes and ideas that go beyond the breads, such as spreads, sandwiches, and even a Moroccan-Style Gazpacho. This is more than just a collection of no-knead bread recipes; it's an entire cookbook with a well-planned and easy to use index.

Oh, and for those of you who felt duped because you cannot actually eat the bread 5 minutes after deciding to prepare it, try the Naan Bread on page 260. There's no required rest and no oven to preheat for this one, making it the fastest bread in the book.

Just one final point. I have many times been enticed by cookbook authors' claims of fast and easy recipes only to find that indeed they would be fast and easy if only I could find the rare (and/or expensive) ingredients in my local grocery store. The Master Recipe in this book was created, tested, and perfected using Gold Medal All-Purpose Flour, precisely because that's what most people have in their pantries or can easily find at the local chain grocer.

Thank you, Chef Francois and Dr. Hertzberger for my new favorite cookbook!

UPDATE 10/24/13: I just realized that I neglected to mention that each recipe has BOTH weight and volumetric measurements for its ingredients in table form. So, if you'd rather use measuring cups than a scale, you're free to do so. Yesterday, I used the scale for the flour but measured the other ingredients by volume.
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Top reviews from other countries

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joan
5.0 out of 5 stars Baking Bliss Unleashed!
Reviewed in Canada on January 26, 2024
"The New Artisan Bread in Five Minutes a Day" is a revelation in home baking! After watching Zoe Bakes and feeling inspired by her bread-making episode, I decided to dive into her book—and I'm so glad I did! The recipes are incredibly easy to follow, and the results are nothing short of perfect every time. Whether you're a seasoned baker or a beginner, this book will transform your bread-making experience. Highly recommend it for anyone who wants to elevate their baking game!
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Amazon Customer
3.0 out of 5 stars Gato por lebre
Reviewed in Brazil on August 6, 2017
Achei que o livro tivesse mais fotos e a impressão fosse num papel de melhor qualidade. Muito pobre em fotos ! Fica muito a desejar.
Lorraine B.
5.0 out of 5 stars Schön aufgemacht, sehr informativ, tolle Rezepte
Reviewed in Germany on January 29, 2018
Ich war bei Youtube auf das Grundrezept des Artisan Bread gestoßen, fand es sehr interessant und hatte es ausprobiert.
Das Ergebnis war sehr schön und darum fand ich es sehr verlockend, mehr über die Möglichkeiten des simplen Teiges zu erfahren.
Darauf hin habe ich mir das Buch gewünscht und zum Geburtstag bekommen.
Und ich muss sagen, dass ich sehr zufrieden damit bin.
Das Buch ist bekanntlich auf Englisch, aber für jemanden mit mittelmäßigen Englisch-Kenntnissen durchau zu verstehen.
Ich musste zwar einige Begriffe nachschlagen - da mir zum Beispiel die Vokabeln der verschiedenen Mehlsorten nicht geläufig waren -, alles in allem hatte ich aber keine Verständnisschwierigkeiten.
Die Erklärungen und die Tipps und Tricks des Buches haben mir - obwohl ich schon lange Sauerteigbrote selbst backe - sehr weitergeholfen und haben meine Brote insgesamt verbessert.
Ich habe bisher nur wenige des Rezepte umgesetzt und natürlich gefallen einem manche Brote besser als andere, aber das ist selbstverständlich Geschmacksache. Ich freue mich auf jeden Fall schon sehr darauf weitere Rezepte und auch die anderen Teigvarianten zu testen.
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Monica
5.0 out of 5 stars Five Stars
Reviewed in India on March 3, 2018
This book is absolutely first rate.
Five and even more stars for demystifying bread making.
J. Young
5.0 out of 5 stars Worth its weight in gold.
Reviewed in Australia on June 23, 2018
Have made several loaves so far and have been happy with them. My husband loves the bread, not good for his waist line but as long as he is happy that's what counts. The bread is great that you don't have to labour to make it. I am just waiting to get another container so I can make up some of the other dough to make some of the other recipes. Have been really excited to be able to make this bread. If you are hesitant about buying this book don't be, it's a great investment.