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27th out of 696 books
—
663 voters
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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.
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Hardcover, 242 pages
Published
November 13th 2007
by Thomas Dunne Books
(first published 2007)
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The theory here is that you make a big batch of dough one day then stick it in your fridge for up to 2 weeks (it becomes more like sourdough the longer it is in there) then it is ready when you want it, hence the 5 minutes a day. It's an amazingly simple recipe with no kneading required (my favorite feature), however it is "artisan bread" so I have to remind myself not to expect a big loaf of soft crusted wheat bread. My results were good though. A little round loaf with crusty outside and chewy...more
Cookbook. Here's the deal, you take flour, warm water, salt, and yeast. Toss it in a bowl, stir a little. You're done. Let the bowl sit on the counter for two hours and you can grab a hunk of dough, shape it into a ball and bake it. Seriously, it's that easy. Put that bowl of dough in the fridge and it will last for days, and you can make pretty much anything out of it, sometimes three or four servings of anything, and you'd never know it was no-knead bread.
This book explains the theory behind t...more
This book explains the theory behind t...more
My first batch of dough is now in the fridge ready for our first loaf in the morning. I know purists may scoff at the premise of this book, but if this is a way I can have real bread each day, with that great smell in the morning, and my kids eat it, then rock on. Josh loved to see how much the dough rose.
The idea is to make a big wet batch of dough that you keep in the fridge for a week, taking off a chunk each morning and cooking it. Taking the "no-knead" idea one more step.
***
Update - yum! Gr...more
The idea is to make a big wet batch of dough that you keep in the fridge for a week, taking off a chunk each morning and cooking it. Taking the "no-knead" idea one more step.
***
Update - yum! Gr...more
6 likes · like · see review
I LOVE to bake bread. I confess, I am a breadaholic. I received this book as a Christmas gift from my mom and have to admit, I was skeptical whether it would deliver on the promises it makes. I am used to making a sourdough which demands time (2 days), attention, and fiddling with started. etc.
Oh my gosh! Does this book deliver! I mixed up my first batch last night, let it sit in the fridge, baked my first two boules today....the BEST bread I have ever baked! And I bake a lot of bread! The outsi...more
Oh my gosh! Does this book deliver! I mixed up my first batch last night, let it sit in the fridge, baked my first two boules today....the BEST bread I have ever baked! And I bake a lot of bread! The outsi...more
This book is getting 5 stars although I wished it had 4 1/2 because I feel the title is misleading (not really 5 minutes a day). Otherwise this book is FANTASTIC. It is one I would like to own. I have only made the master recipe so far but it worked really well. I even did them in loaf pans instead of free form and also used it for a pan of cinnamon rolls.
I have a bread machine that I love and use often but what stops me from using it a lot is - time even though it does save time. With this boo...more
I have a bread machine that I love and use often but what stops me from using it a lot is - time even though it does save time. With this boo...more
A dough recipe that you can make in large batches and refrigerate!
The process is a little different from making traditional doughs, but it's streamlined.
It's perfect for somebody who wants a loaf of bread in 30 minutes instead of 2.5 hours. I find that I'm not willing to put in that much time/effort all at once unless it's a weekend.
The book centers itself around one master recipe, and the other recipes are versatile modifications. I've baked 8 loaves of the master recipe and haven't gotten sick...more
The process is a little different from making traditional doughs, but it's streamlined.
It's perfect for somebody who wants a loaf of bread in 30 minutes instead of 2.5 hours. I find that I'm not willing to put in that much time/effort all at once unless it's a weekend.
The book centers itself around one master recipe, and the other recipes are versatile modifications. I've baked 8 loaves of the master recipe and haven't gotten sick...more
2 likes · like · see review
So I've got this newly diagnosed soy allergy and pretty much every flipping thing on the supermarket shelves in the bread aisle has soy and consequently so does all the bread in nearly every restaurant out there. SO I have to make ALL of my bread from scratch. I've made bread from scratch for years but only when I want something special but if I have to do it all of the time, for everything, forever....I need some new techniques.
This book plus My Bread: The Revolutionary No-Work, No-Knead Method...more
This book plus My Bread: The Revolutionary No-Work, No-Knead Method...more
I love making bread and have several bread recipes, but none were for a good crusty artisan loaf until I tried the "Master Recipe" in this book. I've made it several times now and I love the results I get. It is the only recipe I've made so far but I'm happy to give the book four stars based on that alone. I will try the pretzel recipe as well but even if I go no further, this book gave me what I wanted.
So why only four stars? Mainly because the high level of detail the authors give the recipe h...more
So why only four stars? Mainly because the high level of detail the authors give the recipe h...more
Well butter my butt and call me a biscuit! It works! I now have a bucket of dough in my fridge from which at any time, day or night, I can tear off a chunk, slap it on a baking sheet, and raise and bake a loaf of bread! And not just any bread: Lovely, crunchy-crusted, soft-middled bakery quality bread! Hertzberg and his co-author (who is the actual chef. He is, weirdly enough, an MD who just really loves carbs.) have totally simplified the recipes and changed up the method so that you can mix, s...more
3 likes · like · see review
The smell of freshly baked bread wafting through the house has got to be one of the most comforting, tantalizing aromas ever. It gets the taste buds tingling and the mouth watering in anticipation. And it makes me happy. Very, VERY happy.
This book makes baking artisan bread a total breeze. Seriously. The most difficult part of the process is getting set-up with the proper equipment needed to mix, house, and bake the bread dough. And that really isn’t difficult at all although, maybe a little bi...more
This book makes baking artisan bread a total breeze. Seriously. The most difficult part of the process is getting set-up with the proper equipment needed to mix, house, and bake the bread dough. And that really isn’t difficult at all although, maybe a little bi...more
First, the positive: this is the book that started me baking bread. A complete baking novice, I read the article in Mother Earth News, bought the book, and found that it really was an easy, fool-proof recipe. The idea of keeping a large amount of dough in the fridge to use as needed is the most useful idea in the book. And it's not bad bread.
But it could easily be better. Cut back on the yeast, cut back on the salt, and give the initial rise more time. The flavor improves, the crumb opens up an...more
But it could easily be better. Cut back on the yeast, cut back on the salt, and give the initial rise more time. The flavor improves, the crumb opens up an...more
Five minutes a day is a bald-faced lie but I suppose if you count only the minutes your hands are actually on the dough, it's probably around five minutes. The directions for making the dough is confusing at first (what's a gluten cloak?) but once you get the hang of it, it's all good. Most of the breads came out fantastic - a crunchy outer crust and a nice, firm but moist inside with a nice chewiness to it.
The authors recommend a bunch of baking equipment (from Williams-Sonoma, I believe) but...more
The authors recommend a bunch of baking equipment (from Williams-Sonoma, I believe) but...more
It's hard to come up with the adequate superlatives for this book. Unbelievably good. Amazing. Those words just don't do it.
Basically, you mix 4 ingredients (water, salt, yeast & flour) in a bucket with a spoon. Let rise at room temp for 2 hours. (or six, it's forgiving). Put in fridge and next day, reach in, grab a blob of dough, shape it (a 30 second process), let rest for 40 minutes. (or 90 minutes, again, it's forgiving). Bake on hot stone.
No kneading, no "proofing", no sponge, no fussin...more
Basically, you mix 4 ingredients (water, salt, yeast & flour) in a bucket with a spoon. Let rise at room temp for 2 hours. (or six, it's forgiving). Put in fridge and next day, reach in, grab a blob of dough, shape it (a 30 second process), let rest for 40 minutes. (or 90 minutes, again, it's forgiving). Bake on hot stone.
No kneading, no "proofing", no sponge, no fussin...more
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...more
Is it silly that I sat down and read through this recipe book today? Perhaps it is. However, I found the original recipe on the Mother Earth News website, and have been making the basic boule recipe with crazy success ever since, and have been coveting this book from the first delicious loaf that emerged from my oven. And lo, I was gifted with this book for my birthday by my wonderful in-laws. And, therefore, I have sat and read a cookbook most of today.
First off, the basic boule recipe is fool-...more
First off, the basic boule recipe is fool-...more
Ok, here's the thing.
This is a great method for baking bread and the results in my own kitchen have been nothing short of astonishing.
But it doesn't take "5 minutes a day".
It takes more like 10 minutes, once a week to mix a batch of dough which will yield about 4 loaves.
Once the batch of dough is mixed, it will rise for about 2 hours, after which you put it in the fridge and then you can pull from this batch during the week to make individual loaves of bread.
To bake a loaf, you pull off some dou...more
This is a great method for baking bread and the results in my own kitchen have been nothing short of astonishing.
But it doesn't take "5 minutes a day".
It takes more like 10 minutes, once a week to mix a batch of dough which will yield about 4 loaves.
Once the batch of dough is mixed, it will rise for about 2 hours, after which you put it in the fridge and then you can pull from this batch during the week to make individual loaves of bread.
To bake a loaf, you pull off some dou...more
1 like · like · see review
This book requires a bit of faith and fudging of numbers - the 'five minutes a day' is a gross understatement, but it's still more convenient than the usual time-and-labor intensive methods.
The 'secret' in this book is to make a huge batch of wet, unkneaded dough and keep it in the fridge. Each day as you want bread, you pull some off, let it warm on the counter as you cook dinner, then bake.
You still need to make dough, and you still need to let it ferment for a few hours initially, but you do...more
The 'secret' in this book is to make a huge batch of wet, unkneaded dough and keep it in the fridge. Each day as you want bread, you pull some off, let it warm on the counter as you cook dinner, then bake.
You still need to make dough, and you still need to let it ferment for a few hours initially, but you do...more
It is difficult to rate this book because the idea is brilliant and I love it. Even if the "five minutes a day" is a lie--they admit they do not include rising/resting/baking times--the breads I've made so far are great. However, as a book, it is 242 pages that I was able to sum up in TWO PAGES in my recipe journal (and that includes several variations). The authors even seem to know this: "It's 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-q...more
Whenever I think about baking bread, I think of a long, time consuming process that barely anybody has time for. But Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois proves me wrong. Even though the first time baking the bread is time consuming, after a few tries you get the hang of it.
This book also makes the bread making process easier. You don’t have to proof the yeast and you don’t have to spend hours in the kitchen. All you do is mix up the ingredients, let it rise an...more
This book also makes the bread making process easier. You don’t have to proof the yeast and you don’t have to spend hours in the kitchen. All you do is mix up the ingredients, let it rise an...more
Looked this book up in the library after visiting with my sister-in-law and having her amazing homemade pizza. It's going on our wishlist now. This was the best success I've had to making artisan bread at home, and their website goes further to help troubleshoot should you have any problems with the process. I made one (small) loaf after the first rise the first day, two loaves after the dough had been in the fridge for a few days, and a pizza tonight. So good.
It is a bit misleading (I think) to...more
It is a bit misleading (I think) to...more
I usually don't review books, but this book is really all it's cracked up to be. Back story: I used to make our bread, but after my third bread machine broke, I was done with bread machines. It really could've been bad luck and my fourth bread machine was going to be the one that lasted for 15 years, but I wasn't spending any more money. My brother-in-law introduced me to this book, and so far, we've been enjoying fresh bread nearly daily. The concept is simple: you make about two weeks worth of...more
Three months ago I finished out the school year teaching at King’s Academy, and as I “retired” from teaching (in anticipation of the arrival of our twins), I set a new goal for myself: instead of buying bread from the store, I was going to bake all of our bread. So far I have stuck to that plan fairly well. Since the beginning of June, I have made approximately 20 loaves of sandwich bread and have bought exactly two loaves of sandwich bread from the store.
The keyword there, however, is sandwich...more
The keyword there, however, is sandwich...more
First, I am not a baker. I love to cook and not follow directions to the tee. With baking you have to. I was frustrated that I was not very good at baking - I was given a bread machine years ago - used it a lot at first but was never really satisfied with the bread or just the dough that came out of it. I searched for a long time - trying diffferent recipes from different sources. Most books were too technical for me - things took too long - I did not have the patience. Then I read this book - I...more
This was my first book of 2011, and it was fantastic! I pretty much read through the whole thing in one sitting. I love cookbooks that are read-able. One of my goals for the year is to stop buying store-bought bread, and I think this book is going to make that attainable even though I own neither a bread machine nor a stand mixer. I've actually heard from people that the best way to mix this dough is with a wooden spoon, which happens to be something that I *do* own :)
The core recipe is availabl...more
The core recipe is availabl...more
I'm going to try out this book's method to see if this may help me make more of our own bread. The authors claim that once you've made the dough, it only takes about 5 minutes of active time to have a freshly baked loaf of bread. You keep the dough in the refrigerator and can keep using it for up to 2 weeks (or until you use it up!). I'll let you all know how the experiment turns out. They have a 100% whole wheat recipe which I'm going to try first.
Update: I tried the whole wheat recipe and whil...more
Update: I tried the whole wheat recipe and whil...more
Artisan Bread in Five Minutes a Day is not a cookbook; it's a course in a more relaxed style of (high-quality) breadmaking. I'm sure that once you make the steps habit, it would take you 5 minutes a day (or less) to bake delicious bread at home. However, be prepared to make an initial investment of much more than 5 minutes a day to understand the technique and follow the steps: I found the writing to be somewhat confusing the first time around and had to go back and reread a few steps several ti...more
Jul 29, 2011
Linda Sunderland
marked it as to-read
Jeff Hertzberg and Zoë François take the mystery out of breadmaking by applying a problem-solving approach to the process. In this book, they examine the science behind breadmaking, question each of the steps in the process, and then find a faster and simpler way to achieve the same results. A few special tools are required, such as a baking stone and a pizza peel, but the methods save so much time that it is well worth it. I would argue that the title is a little misleading; you can make bread...more
This is the first cook book that I have reviewed, but after tasting the bread, I felt I needed to share this gem. This book has you mix up a simple dough (no kneading), then store it in the fridge. You can cut off pieces for loaves when you are in the mood for fresh bread. Yesterday, I cut of a piece of dough that I had made the day before. Then, it only had to rise for 20 minutes. We had fresh bread in less than an hour of getting the dough out of the fridge. It was amazing bread! We all loved...more
I've tried "no knead" bread recipes before, but I was surprised by how nicely the master recipe in this book turned out. Chewy but not heavy, and surprisingly reminiscent of good French baguettes. Except my crust wasn't very crusty, even though the book told me it would snap. I only baked one loaf, so I'm guessing it was my technique at fault.
The best part about this book is the wide range of recipes. More than just a compilations of recipes for what you can do with the master recipe (rolls, swe...more
The best part about this book is the wide range of recipes. More than just a compilations of recipes for what you can do with the master recipe (rolls, swe...more
I am itching to bake sourdough bread! Fall is in the air! I've decided to concentrate on just one cookbook instead of trying to take the advice of six!
Later:
This is not the book for me. A new way to bake bread. The overly moist dough becomes a sort of sourdough as it sits in the fridge for a week or two. No kneading. No proofing. No waiting for rising. Just shape that (old, nearly gone over)stuff into a ball and bake. Can you see me with a ten pound container of dough, chilling and waiting?
I've...more
Later:
This is not the book for me. A new way to bake bread. The overly moist dough becomes a sort of sourdough as it sits in the fridge for a week or two. No kneading. No proofing. No waiting for rising. Just shape that (old, nearly gone over)stuff into a ball and bake. Can you see me with a ten pound container of dough, chilling and waiting?
I've...more
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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. His interests in baking & preventive health sparked a quest to apply the techniques of Artisan Bread in Five Minutes a Day to healthier ingredients. He lives in Minneapolis with his wife & two daughters.
--from the author...more
More about Jeff Hertzberg...
--from the author...more
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May 13, 2010 10:09am
May 14, 2010 07:18am