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

by Jeff Hertzberg M.D.

Hardcover, 2013

Status

Available

Call number

641.81 H444

Genres

Collections

Your library, Cookbooks

Publication

Thomas Dunne Books (2013), Edition: 2, 400 pages

Description

"A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day--the revolutionary approach to bread-making. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the 'Tips and Techniques' and 'Ingredients' chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time"--… (more)

User reviews

LibraryThing member thornton37814

This is one of, if not the best, bread cookbooks that I've ever encountered. The basic recipe is very straightforward, but the recipes included go beyond loaf breads and venture into pastries, flatbreads, and more. This book had been on my wish list for a long time. I borrowed it from the public

library, but this is a cookbook that I will purchase for my own collection. I love the fact that it is not based on a starter which must be constantly fed. The book even includes a few recipes for soups and salads.

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LibraryThing member Talbin

I've been baking bread about three times a week for the past few months, and I have Artisan Bread in Five Minutes a Day to thank for it. With the basic recipe and a few variations, Jeff Hertzberg and Zoe Francois have made it very easy to have fresh bread whenever you want it.

One quibble with the

main recipe - it takes 1.5 hours for the bread to rise for me, not the 20 minutes the book says. When I did followed the 20 minute guideline, I got good bread, but even though the book talks about "oven rise", mine barely rose at all. I've started heating up two coffee cups of hot water in the microwave, then putting the bread in with the hot water to rise. In about 1.5 hours, I get a nicely risen loaf (although it rises a bit more sideways than up), and it bakes up beautifully. (Oh, and I start the 20 minute oven pre-heat at 1 hour 10 minutes of the rise.)

Also, even though you may think Pyrex is completely indestructible, it's not. Definitely follow the author's advice to use a broiler pan or some other heavy metal container in which to pour the hot water before baking. It's not fun to clean up bits of Pyrex from an oven, and the shards ruin a perfectly good loaf of bread.

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LibraryThing member WillaCather

Not all cookbooks live up to their hype. This one does. The recipes are clear, the technique makes sense and it works well. I first got this book from the library, and then I went out to buy a copy.

LibraryThing member 391

I love this book! It's simply fabulous - it gives you a couple of very, very easy base recipes that involve no more than 5 minutes of effort (plus time for rising and resting, of course), and then it expands the basic recipes with more decorative breads and meal ideas. However, all the recipes

hinge on a handful of simple doughs that you can keep in your refrigerator until needed - for example, pull out a hunk of dough for pizza for dinner, than another hunk for bread for sandwiches the next day. The instructions and troubleshooting are extremely helpful, more so than I've come to expect in many cookbooks.

Also - I'm vegan, and most of the bread recipes (except the enriched breads at the back of the book) don't require any animal ingredients at all! There are even a few salads and pizzas that are easy to veganize, so this book is definitely a good resource for vegans and vegetarians, even though it's not entirely animal-free.

This book is absolutely essential for the casual baker. I'm a college student, and I love being able to make my own bread so easily and quickly - it helps me save a lot of money, since I'm paying pennies for the ingredients!

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LibraryThing member lpg3d

This book delivers what it promises. Fantastic bread with less than five minutes of actual prep time per day. It does require some refrigerator room, but the final results are well worth the week wait for the dough to become ready.

LibraryThing member eetzel

I will be making bread starting Saturday!

LibraryThing member upstairsgirl

I am an idiot in the kitchen, but I have made bread! The recipe really is as easy as everyone says - though I've only gotten as far as making the master recipe, since it's totally awesome all on its own. My one criticism is that the book itself makes the process sound terrifying and

equipment-intensive. The hard part of getting started is a) amassing the necessary equipment (pizza stone, giant tupperware, thermometer with which to calibrate your oven) and b) not letting the cookbook itself scare you off if, like me, you need a map and a 24-hour support line to find your way around the kitchen. Fortunately, I have a friend who convinced me that it really is super-easy and that I should just try it out already, and while there's definitely a bit of a learning curve, it is super, super-easy and loads of fun, and once you've done it once, the hard part is letting the bread sit long enough after it gets out of the oven. (Confession: I have ignored this rule a handful of times, and while the loaf really does get kind of mangled, it's a tasty transgression when you have guests and blueberry jam.)

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LibraryThing member hjjugovic

I've been making some of the recipes from this cookbook from the author's excellent website, and the technique works, is simple, and really encourages home breadmaking. The book offers many more recipes, each of which is a slight twist on the basic technique that takes the guesswork out of adapting

the basic recipe to create many different kinds of breads. I read the book using a library copy, but I am definitely going to buy my own copy. They have another book, focusing on healthy breads, coming out soon.

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LibraryThing member dichosa

Amazing cookbook that has taken the web by storm. Everyone has blogged about this book and praised its method. My family is in agreement! After learning the basic 'formula' the sky is the limit as to variations of bread you can create. Hardest thing is finding room in the frig to store the rising

dough.

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LibraryThing member jjmcgaffey

I read the intro and skimmed through the recipes, then made the Master Recipe - we'll see how it comes out tomorrow. Though it was still rising 3 hours after I mixed it - and was more than 3/4 of the way up the sides of my 6-qt container! We'll see what it does in the fridge. The concept is

interesting, though (as he says) they didn't really come up with much that was new. Wet dough is quite old, they're specifically reproducing standard types of bread, the baking techniques are standard - the only new idea is making the dough and chilling it long-term. And the very easy mixup, maybe - though I haven't tried any of the 'no-knead' breads, which are similar. Chilling overnight is old, using it in bits for 2 weeks is a new idea (as far as I know, anyway). The recipe was extremely easy to mix up; I used some very old yeast, but I'd stored it in the freezer where it keeps pretty much forever (in a jar, so no problem with the packet getting wet). I did it by weight, and since I was using Trader Joe's AP flour, which is specifically mentioned as being higher in protein than normal AP flour (in the bread flour range), I did the scanting of flour that they suggest. 31.5 oz of white flour, 3 c water at just over 100 degrees (according to my thermometer, 102.6), the yeast and some sea salt (because that's what I had that wasn't iodized). Ve shall see how it comes out. And while I'll start by making a loaf, after that I want to try some of the more interesting stuff described later on - they have a dozen or more 'basic' recipes for dough, then multiple recipes to use the dough. The Master Recipe or Boule can be used to make a loaf (free-form or in a pan), pita, cinnamon rolls, I think the wheat-sheaf one...like that. I also want to try the brioche dough.

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LibraryThing member meeyauw

This is the best book, hands down, for bread makers. After making bread my whole life and thinking I knew everything about it, I'm once again excited about baking. The simplicity of the recipes and the artisan results are outstanding. There are extra recipes for soups, bean dip and many other meals

and desserts that I am looking forward to trying. I will be buying each of my children their own copy.

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LibraryThing member wiccked

I think I want to have this book for myself. I've made two batches of this now, and five loaves. I still have a long way to go before I'd say that I actually understand what is happening in my bread, so that I can adjust for things, and all that. Todays loaves - we baked two - one for me and one

for Abigail - ended up quite like Turkish bread. So I had it for dinner with bacon and mushrooms inside it. Deeeelish!nSo far, I haven't varied the original "Master recipe" at all, nor tried any of the variations they include.

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LibraryThing member MrsTalksTooMuch

I hate to rate before I have actually tried the recipes, but if the other reviewers who have tried this are telling the truth - this is amazing. The recipes are so simple and easy. I can't wait to get fresh bread with a real crust.

LibraryThing member schatzi

I had never been much of a baker until I got serious about the food that I was consuming. After giving up high fructose corn syrup, which is in a surprising number of commercially-available breads, it was nearly impossible for me to find good bread that was good for me. Living in the boonies and

having no good local bakery within a fifty mile radius, I decided that I had to make my own bread.

So I bought this book and the tools it requires (pizza peel, pizza stone, dough whisk, large not-airtight container for the dough), although I didn't have very high hopes for my success. After all, I had never baked bread before, and it had always seemed so daunting to me. However, when following the directions precisely, it really is easy. The dough is easy to make, and shaping isn't too bad (sure, some of my loaves look a little funny, but that doesn't matter to me).

So far, I have made five loaves of bread, and each has turned out delicious. The crust has always been crackly and the inside has been soft. If I want to soften up the crust a little, I'll wrap it up in a towel while it is cooling overnight - in the morning, it's much softer (better for sandwiches).

I'd definitely recommend this book to anyone who is interested in making their own artisan breads. It really is this easy!

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LibraryThing member Connie1961

Excellent - no need to buy bread made by a corporation ever again!

LibraryThing member labwriter

I'm going to bake bread this way for the rest of my life. That's my review of this book, and don't you dare flag this as "Not a Review." I bake bread from this book about 5 times a week. I have two bread dough tubs that live in my refrigerator so that I can always have dough available for two

different kinds of breads. One of the author's tips is, "Don't wash the bread dough tub," because from the little bit of dough that's left in the tub you get a good sourdough starter for the next batch of bread. I love this book, and my family is so happy to have fresh-baked bread. My husband walks in the door and says, "It sure smells good in here," and I tell him, "That's the point, darling."

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LibraryThing member lorax

I was initially skeptical of this book, since the premise seemed too good to be true. Real yeast bread in five minutes a day? Surely, I thought, it would either be a subpar cheat or something like the sourdough 'friendship bread' that require daily care and feeding of a starter and end up with far

more dough than anyone can hope to reasonably use.

To my delight, I was entirely wrong. "Five minutes" may be a bit of a misnomer - ten may be closer to the mark - but it's time spent only on days that you actually want bread, and the bread is very tasty. The very wet dough produces a very open crumb much like ciabatta. Once the dough is made (ten minutes or so) and resting in the fridge, all that's required to bake bread is to shape a loaf and let it sit for 40 minutes, and then bake it on a pizza stone. If you make the loaves the size directed in the book they are quite small, perfect for a couple; larger families may want to bake two loaves at a time.

This will not replace traditionally-made bread for me; for one thing, the large batch size means it's more difficult to just experiment with different recipes or to make a one-off herb bread or the like, and with refrigerator space at a premium keeping multiple doughs on hand is unrealistic for most people. It will probably replace the bread machine for the quick weeknight loaf, however.

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LibraryThing member Fairydragonstar

Really Good Recipes for making really good bread...this is bread making for the bread challenged baker

LibraryThing member Breathwork

I tried the method detailed in the book with not very encouraging results. hence the Two stars.

LibraryThing member lysne

How much fun is this book? Ohmygosh, I have been having a blast with this bread.

LibraryThing member texicanwife

I am in awe at how easy it is to make artisan bread in just a few minutes a day right in my very own kitchen! And I am NOT a chef or baker!

This book makes it super easy to make a starter, which is kept in the refrigerator, and from this all kinds of breads can be made. From sweet breakfast breads,

to herb breads, to the best sour dough bread I've ever eaten!

I highly recommend this book for anyone who wants to make delicious and healthy bread at home! [It even has recipes for gluten free breads!]

I give The New Artisan Bread in Five Minutes a Day Five Stars and a Big Thumbs Up!

****DISCLOSURE: This book was provided by Amazon Vine in exchange for an independent and non-biased review.

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LibraryThing member TheDivineOomba

I finally bought the book. I was checking out my library's book, returning it, and than checking out the other library copy for about two months. The bread making isn't as simple as 5 minutes a day - but its close. You can't make a bad batch. I've only made the master recipe, but it is so tasty

that I really have no desire to try any of the others.

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LibraryThing member TheYodamom

Wonderful, crispy bread, ready to make in just five minutes with just a bit of prep work, Who could ask for more ?

Fewer