People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method, store it in the refrigerator for as long as two or more weeks, take out a chunk when you want it, spend about five minutes shaping it, and put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts, all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!
About the Author
Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters. Zoe Francois is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of "Healthy Bread in Five Minutes a Day." Passionate about food that is real, healthy and always delicious, Francois teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.
Thrilled to finally recieve this book... it was all I expected and more!
The notes and recipes are written in easy to understand, relaxed language that makes trying this method fun! It also includes notes on what each style of bread tastes and looks like, as well as how to amend recipes. The method is also easily halved or doubled with no fuss.
It also has a 'troubleshooting' guide in the intro for any recipes that may not have turned out perfectly. Although this method is so easy to follow, you can't really go wrong.
Recipes are written in cups and spoon measures which makes it easy for Aussies to follow, however oven temps and bread weight measures are in degrees farenheit and pounds, although these are easy enough to convert.
The only drawback is that recipes are not listed in order of the bread dough you have made. Given each recipe allows for 4 loaves, it would be good to look up the index for variations per dough, however all recipes are listed individually.
The copy I recieved is also obviously the revised version that has errors corrected (per the ABin5 website) which was great. I'm now looking forward to getting a copy of their second book for even more variations.
It should also be noted that postage time was slow, taking 10 days from despatch to delivery. I was warned by Fishpond, however I was hoping for quicker delivery given I am in Australia. This book was also very well priced against other online book sellers, and was not available in stores here in WA, so thanks Fishpond.
Great book, haven't got passed making the basic recipe yet, as it was so good I don't want to try others yet. It is a lovely book to own and I look forward to trying some more of the delicious looking breads. The bread actually turns out just like the cover on the front page!!!! Couldn't be more pleased.
Though American in measurements and ethos, this books is a fabulous way to turn breadmaking into one of the least strenuous activities in your kitchen. The loaves I have made have been a little heavy - I think it's the difference between American flour and NZ, but for pizzas and pizza rolls, cinnamon rolls etc., it's been a fantastic technique to learn. I keep a bowl of bread mix in my fridge at all times.
I first heard about this book when I was visiting family in Canada. I didn't believe what they were telling me, I used to bake bread daily for a restaurant, and baking bread couldn't be as easy as they were saying it was! I bought the book when I got back to New Zealand, and it's one of the best purchases I've ever made. I'd even say it was an investment.
The recipe is easy to follow, but it's taken a very little bit of trial and error to get it to my liking (I let it rise for longer than recommended initially, and I bake it a short time longer than the book recommends).
Honestly, it's so easy! Everyone should have a copy of this book.
This is a fantastic book! The master recipe(s) can be adapted to a variety of different breads and are very easy to prepare. Leaving the dough in the fridge is ingenious and means you can have fresh bread whenever you want. The easiest bread baking I've ever done and the tastiest.
This is a wonderful book! The bread is absolutely delicious and the steam method works perfectly for baking a crispy crust on your bread. The method is so simple, it's quite unbelievable until you try it! Even the basic dough is great for focaccia, pizza dough or caramel rolls. I can't wait to try some of the other doughs.
What I really love about the book is that you can make a big batch of dough (no kneading involved), scoop out a nice handful and bake it. Then, the remaining dough goes in the fridge until you want to make another loaf. So good. So easy. So delicious. It's a really great book.
An excellent book that will change the way you bake bread or encourage you to try if it is something that you have been scared of. Well worth buying and has an excellent website www.artisanbreadinfive.com where you can read articles by the authors and ask them questions. Fantastic!
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