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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: 164
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:
 Kiss off $20 October 3, 2008
10 out of 20 found this review helpful
The authors have taken parts of the Sullivan no knead recipe and created a so-called 'secret', and sold a book based on it. Once you know a very few things, the authors' book is revealed in a few pages. The rest of the book is filler.
Here is the secret: make a multi-loaf batch of dough (google the no knead recipe), put it in the fridge, and when you want a loaf, cut off a 1 pound hunk, shape it, and bake. When the dough gets ugly, start over.
Most bakers know how to use refrigeration to build flavor. The Sullivan no knead recipe is brilliant in simplicity if you want to enjoy an crusty loaf. Cook's Illustrated tweaked the recipe a bit with the addition of beer and a few changes in technique, so there are plenty of ways to create great bread without spending a day baking or paying $20 for a vapid book that can be reduced to a few pages of insight (if that).
There are a number of truly great bread books: Hamelman, Silverton, Leader, Reinhart, etc. Don't waste your money on faddish fluff.
 Clear and well written October 3, 2008
3 out of 3 found this review helpful
I am enjoying my copy, the instructions and explanations are clear and well written-and the end product is delicious! I brought in my first batch of bread to share with my coworkers and one of them immediatly bought a copy of the book for herself.
I am now a master bread maker September 30, 2008
3 out of 3 found this review helpful
This book fully lives up to every promise it makes. From the first basic loaf to the best pumpernickel with raisin bread I have had since childhood! Never a failure, no learning curve or practice needed. Fresh bread only one hour away at anytime.
Great Bread in Five Minutes a Day! September 29, 2008
2 out of 2 found this review helpful
I purchased this book after reading a review in a local newspaper. As soon as the book arrived I sat down immediately and read it. The next day I went shopping for the items recommended to make the bread. I have been making the bread ever since. I have a hard time having some on hand for when company comes because my family tries to eat it as soon as it comes out of the oven. Kudo's to these authors for providing the average homemaker with an extrodinarily easy way to make a wonderful bread.
What a great way to get everyone baking artisan bread! September 25, 2008
3 out of 3 found this review helpful
I am a bit of a bread baking snob, and I still love this book!! I actually giggled when I took the loaves out of the oven this morning, and heard that wonderful crackle sound that a perfectly crusted artisan loaf makes as it cools. I have some observations that I will share below, but if you only take away one thing from this review, let it be that this book will get you baking, even if you've never made a single loaf of bread before. It's easy, it's quick, it's fun, and it works every time (so far.)
This is not the only way to make bread, and it's certainly not the traditional method that involves kneading and a long, slow cool rise. Folks that have made bread the traditional way may be afraid that this is too good to be true. I know it sounds crazy that you don't have to knead it, and that it will wait for you for 2 weeks, but I have turned out beautiful loaves of bread, and followed the recipe to a T.
The flavor of the bread changed for me over the 2 week period. It became much more like sourdough after the first week of storage. I loved the more complex flavor, but if you don't like sourdough flavor, keep that in mind.
I am in the habit of measuring my ingredients for baking with a scale. The authors didn't include the weights of the flour and water in the recipe, but I felt that it was important to get just the right level of hydration, so I searched on the web, and found the info for the weights of the ingredients. This is an important step in getting just the right wetness to the dough.
I am sorry, I haven't tried any of the recipes in the back part of the book, so I can't testify to their goodness. They look and sound great!
Final thought? If you are a seasoned baker and have a busy life, and would love to whip out a loaf of delicious artisan bread for your family, this book is for you. Make the master dough, get home from work and 70 minutes later, you are feasting! If, on the other hand, you are a brand new baker, and have never made bread before, this book is for you just as well! I would encourage you to try the recipes, and discover the joys of baking your own bread. Then you can always branch out after getting hooked!
Happy baking!
Jane
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