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

ISBN: 0312362919

ISBN13: 9780312362911

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

For 30+ brand-new recipes and expanded Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now. This is the classic that started it all Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly. Crusty...

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Customer Reviews

7 ratings

A must book for quick bread baking!

I love baking breads and try different recipes. The book was inexpensive and full of details. Recently bought a Fornetto Bread Cloche and tried half the measurements of "The master Recipe". Followed the recipe precisely, left the dough covered on kitchen counter to rise for 2 hrs. Went to run errands, grocery shopping etc etc. Came back, shaped the dough, and it went in the oven. In about 30-35 minutes my bread was ready before i finished cooking the meal. I have a gas oven and used Bread Cloche to bake this bread. May be that could be the factor it was baked very quickly. The bread was very delicious and looked amazing. No more buying Artisan breads from grocery stores. Can't wait to bake different types of breads..wish I could post the photos.

Wonderful, beautiful loaves

So pleased I found this book. Borrowed from local library and wanted personal copy. Buying another for family member.

This works!

This idea really works. I am a bread snob. I only buy sourdough and artisan breads (usually w/rosemary) Last week I heard an interview about this technique on KCRW on the radio. Though I am a clutz in the kitchen, and I had never made bread before, I decided to try it. I threw the water flour and yeast together, then left the bread in a small refrigerator for an agonizing week. It was amazing when I finally removed it and did the 5 minute bread routine. I even got the recipe wrong for everything - especially salt and yeast (I also forgot to add them to the water firstand just threw the yeast and salt in when mixing the flour and water- it still worked!). It still produced wonderful 5 minute bread that is so easy to be creative with. I started out mixing in some new saigon cinnamon (extra flavorful) and some walnuts to the raw dough. Unbelievable! The next day I whipped up a regular loaf with the water pan underneath for crunchy crust- great, but could have used the rest or the recipes salt. I've made rosemary peasant bread, rolls and twists and today cranberry and walnut and it's all so easy and fast. I'm buying the book now to learn some of the fine points. This is a god-send and is saving me gobs of money that I would have spend on some of my favorite bakery bread. Every day the loaves get get better as I get used to working with the dough. I start my second batch next week and can't wait to work with dough that was made closer to the real recipe. I can't believe how healthy, easy, fool proof, and delicious this is!

Perfect Bread---With Ease!

The concept around which Artisan Bread in Five Minutes a Day revolves is that with the right method, you can make quick, easy bread that mimics the fancy, crusty loaves you find in restaurants and bakeries. There's no kneading involved. The fanciest piece of equipment you might need is a baking stone for optimal results, but even that you can do without. There's no proofing of yeast, no multiple long rise times on baking day. You use very few dishes, so there isn't much to clean. The secret? A wet dough that ages over time in the refrigerator. One batch makes a handful of loaves, and will last happily for more than a week, so you can just lop some off and make bread whenever you want during that time. All you'll need is a little time for the bread to rest and bake, and you have lovely homemade bread whenever you want it. If that isn't enough, as the dough ages it takes on a sourdough characteristic, giving it additional flavor. We found the recipes quick and easy. The dough was crusty as advertised. It had a lovely crumb. It had tons of flavor. And most importantly, it really did take only a few minutes of work. My only disappointment is that the method isn't quite as easy and simple when it comes to making whole grain breads. You definitely have to adjust things a bit, and it'll take a little time to get the hang of making sure the dough is wet enough. Also, whole grains don't lend themselves to those perfect crackling crusts, so you'll have to live without that. This is a delightful baking method that sets tradition on its ear and produces wonderful bread with little effort. Using Hertzberg and Francois's method, you'll be able to make fresh, homemade bread even around a busy working schedule.

Some notes for sourdough/dense loaf fans

This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes. The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So... Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough. As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so. In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.) Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor. It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour. Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise. Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees. By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)

Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten

I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.

Excellent!

I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment. The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious! This is a great book for all cooking experience levels. The recipes are easy and the results impressive.
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