Artisan Bread in Five Minutes A Day

Artisan Bread in Five Minutes A Day

The Discovery That Revolutionizes Home Baking

Book - 2007
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For 30+ brand-new recipes and expanded 'Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all -- Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zo#65533; Fran#65533;ois have proven that people want to bake their own bread, so long as they can do it easily and quickly.

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.

Publisher: New York : St. Martin's Press, 2007.
ISBN: 9780312362911
0312362919
Branch Call Number: 641.815 HER
Characteristics: xiv, 242 pages, 8 unnumbered pages of plates :,illustrations (some color) ;,24 cm
Additional Contributors: François, Zoë

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c
Chefgal33
Aug 07, 2016

I love this book. It's definitely change my view on how to pick good tasting bread without a lot of effort. There are numerous recipes for different types of breads. And the best thing of all is that the authors are available via their website to answer any questions that you may have. I was so enthralled that I read through this I one sitting and then proceeded to make several of the bread throughout the week. Ultimately, I realized that - once you master the few core "master" recipes, you can create your own unique breads. In fact, I've adapted the master white bread recipe to use 1/8 tsp yeast and then used a combination of this ww bread recipe with Jim lahey's and Peter reinhardts to create a yummy spelt/rye/ww bread with a crusty exterior and chewy interior.

q
Quetzlzacatenango
Jul 08, 2012

It's nice to be able to pull some dough out of the refrigerator and bake a quick loaf if you need it but if you don't have the space to rise or store it you're left with cutting the recipe in half, at which point you may as well bake a normal loaf of bread. I didn't try some of the other recipes but the basic one was yeasty and salty which I could have worked with to my taste but the consistancy was lacking. Also, the dough is extremely sticky and kind of annoying to work with. I do like the technique of putting water in the broiler and use that all the time and I will probably give this book another shot but for now I'll move on to other methods.

MelissaLou72 Jun 25, 2012

This would only work if you have the refrigerator space for the unbaked dough.

c
cydfoote
May 25, 2012

I'm now in the middle of my second batch of artisan bread using these methods, and the flavours just keep getting better. My guess is that the commenter who called the flavours and textures "immature" didn't let it rise or grow for as long as is called for. This bread does require patience (or in my case, forgetting about it) but the result is a flavourful loaf with a crisp crunch. Admittedly, I was sceptical at first - no kneading? how does that work? - and when I made my very first batch I also made a back-up loaf using a tried-and-true recipe "just in case." I've never wanted to do that since - instead I just have fresh baked bread on a daily basis, in perfectly sized loaves that can be eaten before going stale. I'll never knead again!

h
HereHere
Feb 16, 2012

The concept is that you prepare a batch of dough that you keep in the fridge for up to 10 days. Each day, you take some out, let it sit for 20-40 minutes, then bake. Actually handling time is about 5-10 minutes per day. I tried the light whole wheat bread recipe, but increasing the whole wheat to about 50%. I had to add more liquid as the author said it is wetter than you are used to. It made the best loaf of bread I think I've ever made. It had a beautiful texture. I didn't use the water bath because I prefer a soft-crust. Sadly, I didn't have any rye flour on hand to try the peasant breads, so I recommend picking some up before you get the book. Finally, if you like bagels, there is a recipe for New York/American bagels and a different recipe for the Montreal bagel. Don't worry, you can use your regular store bought yeast and you don't have to make a sponge or sourdough. It works! Most recipes are vegan, others can be easily adapted.

s
stevedgrossman
Jan 17, 2011

Can you really make an Artisan Bread in only five minutes a day?

Not exactly. It looks good, but the flavor and textures of these breads are "immature". The texture can be a bit gummy, and the flavor of some of these breads are a bit lacking.

Honestly, once recipe for ciabatta, baguette and pan toscano!

It is a good introduction into bread baking for the novice, since you can get a crusty product better than you could with a bread machine.

Serious bakers should stick to the more time-honored methods for more complex flavors and textures.

c
cori_s
Jan 03, 2011

I always thought bread baking was too scientific for a slacker like me to make. No more! The basic recipe is hard to screw up, but leaves a lot of room for perfectionists to work, too. Turns out the definition of "bread" is a surprisingly loose one. A great guide for artists looking to bake bread to their own personal taste!

s
smoskaluk
Oct 01, 2010

I was skeptical of this book and finally tried a recipe (the first one) the day before it was due back. Honestly, it was easy and tasty bread. The five minutes refers to the mixing time - and if you use the same container for mixing and storing, you save yourself the clean-up! Will be taking it out again to try the Montreal bagels and pita recipes. I liked that other recipes were included too - like toppings and sandwiches.

m
Micenkova
May 12, 2010

I consider our home now "off the bread grid" because of this book. I have rarely bought bread since reading this book 6 months ago, and it takes me less than 5 minutes each day I make the bread; I don't count the time I wait for the oven to heat or dough to rise, only 'work time'. I think that is what the authors were referring to.

y
yogismom
Dec 05, 2009

It takes 5 minutes (or less) to make the dough -- don't expect to have the bread ready in 5 minutes. Anyone who has kneaded bread dough will notice the difference. I can mix the dough while I am waiting for the kettle to boil for tea. And you don't need to bother with all the equipment the book lists. I mix 1/2 batch of the dough and store it in a 2L frozen yogurt container. Then I bake small loaves in the toaster oven on parchment paper (no baking stone, pizza peel or cornmeal required). I bake all of my own bread and this book has changed what used to be a chore into a minor task -- but I do need to find a new upper body workout!

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