Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Product Features

• ISBN13: 9780312362911
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

From the Editors

<DIV><DIV><P>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 <I>Artisan Bread in Five Minutes a Day</I> will show you how.</P><P>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.</P><P>With nearly 100 recipes to put this ingenious technique to use, <I>Artisan Bread in Five Minutes a Day</I> 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.</P></DIV></DIV>
Product Description

Customer Response

This Works!
I am ashamed to admit that I waited to try the method described in this book for fear of not having the proper equipment so precisely and painstakingly listed on the first few pages. Well, my obsessively precise kitchen aself shouldn't have waited this long. The method works perfectly even with using a standard plastic mixing bowl (size XXL) and some Glad Clingwrap to cover it in the fridge. I also use a simple wooden pastry board to form the loaf and for the second rise, and a simple cookie sheet to bake it (and a second one for the water to create the steam. The writers are absolutely right--it will NOT be the extra-crackly crust one sees in artisan bakeries, but this is still such an extraordinarily good loaf it's normally gone in two hours.
It also takes surprisingly little time, which is really cool with my toddler running around. I used the Light Whole Wheat bread recipe first. 15 minutes to mix the dough by hand in the large bowl exactly as described in the recipe, forgetting about it for two hours in a warmish place next to the Zojirushi water heater in my kitchen,then stuffing it in the fridge until I am ready to bake later. As I said above, I use my pastry board to form the loaf and for the second rise, again, forgetting about it for 20 minutes, pre-heating the oven (which takes up the other 20 minutes for the second rise time) and baking it for the instructed time on a simple baking sheet. Also important that this bread is not to be stored in a plastic ziploc or any other airtight storage--I just wrap it in a tea towel once it cooled.
The method and recipes are very clear and let me to put excellent, tasty fresh bread on the table--while it doesn't exactly take 5 m inutes as the title says, but planning it ahead it really seems like that. I recommend this book heartily for all those who are interested in good homemade food for a good price in these economically tighter times.

Must have for the new adventurous baker
Wonderful book for the peopkle who appreciate and enjoy creating fresh baked, additive free breads. By adding to the basic recipes, you can make a variety of breads.

Not too shabby
After baking dozens of baguettes using The Bread Baker's Apprentice and getting results that I consider mediocre at best, I was shocked by the results of my first loaf with this book.

The Bread Baker's Apprentice is a more traditional approach that includes kneading and proofing, steam blasting with a water bottle.

The bottom line for me is that I was able to achieve a crust on my first loaf with this book that was MUCH better than anything I was able to accomplish with the Bread Baker's Apprentice. I don't think there is any magic here. I think it's the wet dough that makes the difference. My crust was thick and hard and the crumb was soft and moist.

What is weird is that I think this bread tasted better even only after fermenting (rising) for a few hours in the fridge as opposed to all the over night batches of bread I've made with the Apprentice book.

Wet dough. That is the secret.

Good book, highly recommended.

Easy, Fast Great Bread
Have been using this for several months and it is a great process. I've even passed it on to a good friend who has never baked and found wonderful success. It gives an easy, fast great tasting bread.

The Best
This my be the most practical and used cookbook I have ever purchased and I've purchased a lot of cookbooks. The instructions are easy to follow and the results are fantastic.

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