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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: $17.42
You Save: $10.53 (38%)
New (42) Used (8) from $17.42
Avg. Customer Rating:  187 reviews
Sales Rank: 150
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:
 Fabulous October 30, 2008
3 out of 3 found this review helpful
This is a great book that is a short-cut to a great product in less time. I love it
 Bread made simple October 29, 2008
2 out of 2 found this review helpful
I bought this on my sister's recommendation. Now my housemate has spent weeks perfecting his baguettes and routinely appears at my door with fresh from the oven bread slathered in sweet butter. It looks like we'll be enjoying fresh bread all winter. These techniques really seem to work.
Long time baker can learn new tricks October 26, 2008
7 out of 7 found this review helpful
Artisan Bread in Five minutes?? Well I was a tad skeptical with the title. But I have tested out a great number of the basic ones..just as described. Bread was fantastic. Now I have been a baker for 40+ years, even had a job as a baker in the 70's. But for home breads I ran across TIME as being my reason things occasionally got too crumbly...or too heavy, or rose to much. Earthy, crusty, breads were generally not eaten in the South...so I managed to do the traditional soft loaf breads a country family liked. I used cool rise many times to whip up 3-4 loafs, put into frig, pull out for baking just before dinner. It worked...but the whole TIME issue...was my enemy.
NOW with this book...you really CAN hand mix in a 5 minute time period a rough dough and cover it..sit it on counter 2 hours...put into frig..and for next 5-14 days...you have dough ready to grab and lightly shape it without flouring a whole bread board. 2 mins shaping...let sit on counter 40 mins. 20 mins into the rise you start the oven (with a stone in it).Total 40 mins out of refrigerator it is time to plop the loaf onto the stone (oven will still be heating to the max 450 of the recipe)...throw a cup of water into a pan on another shelf. And you have a loaf that actually "crackles" as it is cooling on a rack. Chewy crust...perfect if you can wait to cut into the bread for a few hours. Cut into it a little earlier the crustier the crust is.
I have other books about no knead artisan breads...but they all want you to use a pre-ferment with a tiny amount of yeast..no salt..etc and let sit over night. Then BEAT the rather wet dough with more yeast..rise..then shape it.
What this book does is make the recipes basic...put all basic ingredients in all at once yeast and salt. roughly stir it till no big lumbs of dry flour is seen...then ignore it. It amazingly does work. I have bread machine, dough mixer, food processor, etc. I don't need them now...and I don't have alot of clean up.
It is sooo simple to get chewy rustic ARTISAN breads with only 5 minutes of dumping ingredients in a bucket, mix it just to wet all the flour. I have not had ONE dud loaf since starting testing this book. NO more worrying over...has it risen enough...is it time to put it in over or do I wait 10 minutes...etc. Now with this books' master recipes they say 20 mins out of frig...then 20 more mins preheating...and that gives you a 40 min rise...and it finishes the rise as the oven is continuing it's wait up to 450F. It is a sight to behold to have a tight round top.
The ability to take refrig dough out...shaped in just a few mins...and you can start dinner. I put the bread in first...by time done I put it on a cooling rack..drop oven heat...bake a pie or cake...or add a casserole to the well heated oven. This book really is about the easiest bread book I have even read..and I have all the greatest ones around. This book keeps it simple. No messing up kitchen to knead dough,shape dough, or rise dough.
Terrific EASY Homemade bread everyday!!! October 24, 2008
2 out of 2 found this review helpful
This is the best bread making book I own. I have ton's of them. But this process makes it so easy and Wonderfully easy to have great bread everyday hot from the oven.
( YOUR FAMILY WILL LOVE YOU FOR IT )))
Mix this up and have bread everyday for 10 days. And to just add to the wonders of this method, the bread gets tastier every day that it sit waiting to bake..... Hurray.. I Love it.
This Book SAVED my marriage!!! (JK!) October 24, 2008
2 out of 2 found this review helpful
Finally!! We have been unable to locate decent rye bread here in NC since moving from NJ - This basic recipe couldn't possibly be easier to mix, store, and make the BEST tasting crusty bread I've ever had. The book is extremely easy to read, the descriptions are clear, even telling you how different types of flour (name brands found in stores) react to this recipe and what works best. My husband has been in withdrawl from great bread, and can't thank you enough for putting this in print.
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