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| Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking | 
 enlarge | Authors: Jeff Hertzberg, Zoe Francois
Publisher: Thomas Dunne Books
Category: Book
List Price: $27.95
Buy New: $16.64
You Save: $11.31 (40%)
New (44) Used (9) from $16.64
Avg. Customer Rating:  178 reviews
Sales Rank: 248
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.5
Dimensions (in): 9.2 x 7.5 x 1.2
ISBN: 0312362919
Dewey Decimal Number: 641.815
EAN: 9780312362911
ASIN: 0312362919
Publication Date: November 13, 2007
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Frighteningly great bread recipes November 19, 2007
37 out of 38 found this review helpful
This is a great book! My daughter and I mixed up a batch of the basic dough and baked the next morning. My 10 year old son said "This is frighteningly good". Whatever that means. It was crusty and delicious. I can't wait to try the carmel roll recipe. I've always disliked kneading, so I am thrilled to have tasty bread without the kneading.
I love this book!! November 14, 2007
35 out of 35 found this review helpful
Not only are these bread recipes simple to make, they are extremely versatile. I LOVE the sweet and savory recipes offered that are either made using the basic bread recipes, or paired as perfect accompaniments. The authors' descriptions of each recipe and why they included them in the collection make you feel like you are in the kitchen with them preparing the bread with love. The pictures are beautiful as well, and help in creating the perfect loaf at home!
Perfect Bread---With Ease! January 9, 2008
27 out of 27 found this review helpful
The concept around which Artisan Bread in Five Minutes a Day revolves is that with the right method, you can make quick, easy bread that mimics the fancy, crusty loaves you find in restaurants and bakeries. There's no kneading involved. The fanciest piece of equipment you might need is a baking stone for optimal results, but even that you can do without. There's no proofing of yeast, no multiple long rise times on baking day. You use very few dishes, so there isn't much to clean.
The secret? A wet dough that ages over time in the refrigerator. One batch makes a handful of loaves, and will last happily for more than a week, so you can just lop some off and make bread whenever you want during that time. All you'll need is a little time for the bread to rest and bake, and you have lovely homemade bread whenever you want it. If that isn't enough, as the dough ages it takes on a sourdough characteristic, giving it additional flavor.
We found the recipes quick and easy. The dough was crusty as advertised. It had a lovely crumb. It had tons of flavor. And most importantly, it really did take only a few minutes of work.
My only disappointment is that the method isn't quite as easy and simple when it comes to making whole grain breads. You definitely have to adjust things a bit, and it'll take a little time to get the hang of making sure the dough is wet enough. Also, whole grains don't lend themselves to those perfect crackling crusts, so you'll have to live without that.
This is a delightful baking method that sets tradition on its ear and produces wonderful bread with little effort. Using Hertzberg and Francois's method, you'll be able to make fresh, homemade bread even around a busy working schedule.
 preview recipe was fantastic October 28, 2007
25 out of 27 found this review helpful
A preview recipe from the book was printed in our local paper. The bread is fantastic! Nice crisp crust, and good, rich flavor. You can use a little of the dough each time, I've been making a fresh loaf every day. I followed the directions very carefully and I also have a convection oven so that added to the result. You'll need a pizza stone, pizza peel (I had to buy those) however the directions offer substitutes (overturned cookie sheets). Will buy this book when it comes out.
This works! January 10, 2008
23 out of 23 found this review helpful
This idea really works. I am a bread snob. I only buy sourdough and artisan breads (usually w/rosemary) Last week I heard an interview about this technique on KCRW on the radio. Though I am a clutz in the kitchen, and I had never made bread before, I decided to try it. I threw the water flour and yeast together, then left the bread in a small refrigerator for an agonizing week. It was amazing when I finally removed it and did the 5 minute bread routine. I even got the recipe wrong for everything - especially salt and yeast (I also forgot to add them to the water firstand just threw the yeast and salt in when mixing the flour and water- it still worked!). It still produced wonderful 5 minute bread that is so easy to be creative with. I started out mixing in some new saigon cinnamon (extra flavorful) and some walnuts to the raw dough. Unbelievable! The next day I whipped up a regular loaf with the water pan underneath for crunchy crust- great, but could have used the rest or the recipes salt. I've made rosemary peasant bread, rolls and twists and today cranberry and walnut and it's all so easy and fast. I'm buying the book now to learn some of the fine points. This is a god-send and is saving me gobs of money that I would have spend on some of my favorite bakery bread. Every day the loaves get get better as I get used to working with the dough. I start my second batch next week and can't wait to work with dough that was made closer to the real recipe.
I can't believe how healthy, easy, fool proof, and delicious this is!
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