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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: $17.41
You Save: $10.54 (38%)
New (42) Used (8) from $17.41
Avg. Customer Rating:  187 reviews
Sales Rank: 180
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
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Haven't bought bread since I got this three months ago. November 18, 2008
3 out of 3 found this review helpful
A fantastic book that has changed the baking habits in this house for the better. I have made most of the breads and some of the pastries...all were fantastic. I have found that I have been able to improve upon what is written in this book from adding some of Alton Brown's baking techniques. For example, instead of just creating the gluten cloak from tucking under, I do his trifold method, tuck under, and then roll the dough. This extra few minutes of fussing makes a world of difference in the rise. I have also taken to his method of the final proof by putting it in the oven (cold) with a cup or two of boiling water in a pan under...or in a big pot, with the lid on and a mug of water nestled next to the loaf pan. This keeps the dough moist when rising - something that this book does not address. (The old moist towel lain over works too.) I have not tried it, but I would assume that the trifold method would work better to incorporate any extras put into the dough - their tucking method just leaves everything at the bottom. Nevertheless a fantastic and amazing book. Definitely worth the dough.
Finally, bread recipes that work! November 17, 2008
4 out of 4 found this review helpful
After trying to make bread with other recipes many, many times, this is the book that has changed everything! Now, the bread is perfect! Before, I was never really sure if the break would rise, or turn out in the end-no matter how hard I tried to get it right. So far I have made their master recipe, rye and bagels. Everything has tasted wonderful. It's bee a blast and I totally recommend this book to anyone interested in learning the art of break making.
They Didn't Lie! Very Easy Bread Making! November 16, 2008
3 out of 3 found this review helpful
I am thrilled with this book. The recipes are very easy to follow. Resist the urge to fall back to the old tradition of kneading the dough. The recipe works as stated. I have used it a week. My first loaf looked just like the cover photo. I also made cinnamon rolls and an Italian Focaccia type loaf. Very delicious! Highly recommended for the beginner bread maker.
Incredible Book! November 11, 2008
2 out of 2 found this review helpful
This gem of a book arrived last Friday. I tried the techniques on Saturday...I am hooked. Fresh homemade bread-on-demand doesn't get any easier than this! To be able to come home from work and make a homemade pizza for dinner with very little fuss is a miracle. Can't wait for these authors to write a second book!
This is the Greatest!!! November 4, 2008
6 out of 6 found this review helpful
My sister turned me on to this book and bought a copy for me. I was interested because she had made a number of excellent breads when I came to visit. After returning home, my daughter and I made our first batch of standard dough and baked our first loaf. Baking has never been easy for me. I like the fact that the dough stores for up to two weeks, and the crust is crisp while the inside is light and tasty.
The first loaf, when it came out, tasted like we had been baking for years. There are some baker's techniques I did not know and had to learn - the book was pretty explicit. Since my first batch, I tried my favorite - the Italian Semolina on pages 80 - 81. Same result - great bread, great taste, and minimal experience or effort required. This book revolutionized the way I look at baking and it will do the same for you, too.
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