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Usually ships in 1 business days | | | | | | There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how. Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world. With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
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| | Product Details | | Author: | Jeff Hertzberg MD | | Hardcover: | 242 pages | | Publisher: | Thomas Dunne Books | | Publication Date: | November 13, 2007 | | Language: | English | | ISBN: | 0312362919 | | Package Length: | 9.3 inches | | Package Width: | 7.7 inches | | Package Height: | 1.1 inches | | Package Weight: | 1.9 pounds | | Average Customer Rating: |  based on 503 reviews |
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| | Features | ISBN13: 9780312362911Condition: NEWNotes: Brand New from Publisher. No Remainder Mark.
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| | Customer Reviews | Average Customer Review:
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1 of 1 found the following review helpful:
 Poorly executed gimmick Nov 06, 2009
The whole basis of the book is to make a large batch of dough and then refrigerate what you don't need immediately. That's it. That's all this book has to offer. Congratulations, by reading this review you just saved yourself the $17 wasted price of admission.
Then, of course, is the execution of the book itself, which is fatally flawed by a single decision the author made in writing down every single recipe. There isn't a single recipe by weight in the entire book, which the author concludes makes life "easier." I fail to see how making a volume measurement is any easier than making a weight measurement, at least when making the measurement. Actually utilizing volume measurements for baking is much more complicated in practice. Flour packs down, so volume measurements are notoriously unreliable ways of measuring out quantities of flour, so much so that no real manual of bread baking will be without weight measurements. The author's decision here meant none of the loves I attempted turned out right, because they almost all were far too dry since the cup of flour the author uses contained significantly less flour than my cup of flour. This could have all been avoided had the author actually included weight measurements, but he didn't. Thanks to that, I pitched this book precisely where it belonged, in the garbage can.
1 of 1 found the following review helpful:
 Great Concept Nov 01, 2009
I am really enjoying this book. It is really easy to have FRESH bread every night! My family especially like the rye bread. Would have liked it to be a bit more sour, but it is good!
I made a mess with the bagels, so will try again. Maybe its my lack of practice. Having fun trying.
Wish she had included weights in the recipes, but otherwise fantastic guide to great bread Oct 31, 2009
The recipes in this book have so far helped me produce the best brioche I've ever made as well as the best foccacia and boule. I wish the ingredients were specified by weight -- I found that measuring my flour once into a bowl, and then remeasuring as I use it, suddenly I'm a half cup short of flour. Also, in general, I cannot produce the ball of down shown -- my dough seems to still be dripping through my fingers. But it tasted great anyway -- great texture and flavor. I'm experimenting with higher protein bread flour from King Arthur. I may have to buy my own copy once the library stops letting me renew.
2 of 2 found the following review helpful:
Superb breads Oct 30, 2009
There has been more wholesome, delicious bread in my house in the few weeks since I bought the book than ever before. I recommend it to anyone who wants to eat something healthy and fabulously flavorful without a lot of work. Store bread can't begin to compare!
4 of 4 found the following review helpful:
 Artisan Bread in 5 minutes a day Oct 28, 2009
This is the best book I have ever owned. It is well written and the bread is fantastic. I have already had several friends buy it after tasting my first batch. Nothing could be easier and more tasty, I am one happy baker!
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