Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg, Zoe FranCois
book data
332 ratings,
4.29
average rating, 163 reviews
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published
November 13th 2007
by Thomas Dunne Books
binding
Hardcover, 256 pages
isbn
0312362919
(isbn13: 9780312362911)
description
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 suc...more
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other reviews (showing 1-20 of 648)
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avg 4.29
editions: all | this edition
editions: all | this edition
Read in May, 2009
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...more
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Read in December, 2008
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 st...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 st...more
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Read in August, 2008
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....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....more
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Read in March, 2009
YUM! We made our first loaf yesterday and --WOW! It was gone in about 5 minutes (I've got 2 loaves resting on the counter right now). It's like something that came out of an artisan bakery--for real!!
I did try our first batch using a dark unbleached/bran-retained flour from Montana Mills (I just wanted it to work so much...just a little more nutritious) but it didn't really do very well and I decided I'd better get really good at the basic white loaf before moving on to whole grains...more
I did try our first batch using a dark unbleached/bran-retained flour from Montana Mills (I just wanted it to work so much...just a little more nutritious) but it didn't really do very well and I decided I'd better get really good at the basic white loaf before moving on to whole grains...more
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Read in April, 2009
recommends it for:
busy bakers
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 flou...more
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Read in March, 2009
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...more
Update: I tried the whole wheat...more
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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 mas...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 mas...more
Read in January, 2008
This book really changed the daily menu at the household where I cook. So easy. Am waiting for the next edition, which I hope has weight measurements. The 5 minutes is the active time. Took me 5 minutes to mix the dough. (Then you let it rest, then you stick it in the fridge). Take it out of fridge the next day ( or whenever), cut of a piece, shape for 20 seconds, put on peel. Turn on oven. Wait 1/2 hour. Bake. Really way less than 5 minutes working time to do a loaf once the 5 minute dough asse...more
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Read in March, 2009
This book is fantastic! So, so good. I'm sure I'll be exploring for a long time coming. If you buy the book make sure to reference the book's website as there are some mistakes in the recipe.
http://www.artisanbreadinfive.com/?page_...
http://www.artisanbreadinfive.com/?page_...
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Read in March, 2009
I love this book. Having discovered The Tassajara Bread Book, I developed a renewed love for freshly baked bread. It's just so good, and so much better than buying pre-sliced loaves. Artisan Bread in Five Minutes feels a bit like cheating. It removes you from the process of making bread--the kneading and waiting--that I quite enjoy. But it also allows me to enjoy fresh baked bread more often--it's just not possible for me to bake a fresh loaf of bread in the middle of the work week. This is wher...more
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Truly, this was a life-altering book. Life altering, you say?? Yes! Imagine Tom Hanks in that scene from Castaway, where he beats his chest and yells "I have made fire." Well, that was me, yelling "I have made bread," while my husband rolls his eyes and I eat another slice of the most wonderful bread I have ever eaten. And it seems ridiculous that I can make bread that tastes so fantastic in my own oven at home in 5 minutes. But I can!! I have been making bread for yea...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 ...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 ...more
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Read in April, 2009
The bread isn't quite as good as the "no-knead" recipe from the NY Times. But you can refrigerate the dough for 14 days! and have fresh bread whenever. plus there's less rising time involved. I wouldn't say it's 5 minutes a day. But hey, you've got to sell, sell, sell books somehow. I'm looking forward to making the brioche dough, for apricot tarts, YUM>>> and chocolate bread. I'll let you know.
So, I made the apricot tarts, but not the chocolate bread yet. ...more
So, I made the apricot tarts, but not the chocolate bread yet. ...more
Read in December, 2008
For years I've attempted bread, only to be bitterly disappointed at the leaden loaves I've produced. This is the first bread recipe which has actually worked for me. Not only does my bread look delicious but it tastes wonderful and it actually looks like artisan bread, down to the "bubbles" inside the loaf itself. The only problem with this book is that now I'm eating much more bread than I really should. I console myself with the fact that I'm probably saving a lot of money and I know...more
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What's not to like about baking your own damn bread? I am POWERFUL, I am the shiznitt for sure. My house smells like a bakery, my man and kids and neighbors are impressed, and when the world ends, I won't die without Wonder Bread. Hear me roar.
Have tried several different recipies and all have been splendid. Do me a favor? Have a sandwich on a slice of bread that you made yourself from scratch and tell me if you will never, ever, ever eat at Subway again. Do it right now!
Have tried several different recipies and all have been splendid. Do me a favor? Have a sandwich on a slice of bread that you made yourself from scratch and tell me if you will never, ever, ever eat at Subway again. Do it right now!
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Read in November, 2008
recommends it for:
People who want to make their house smell great and people who eat carbs.
I enjoyed reading this book, but have yet to try the recipes, so I hope to come back later with that review. I learned a lot about making bread making a part of your life routine and about the parts of bread and what they do (and how to work with or around them). I work for an artisan bakery that makes bread making look like rocket science (and taste WONDERFUL) and I was kind of anxious about the idea of making bread. This book renewed my confidence. I love the pictures and the personal approach...more
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Read in January, 2009
I've just started with this. A tub of soft bubbly dough lives on the bottom shelf of my fridge. Amazing homemade bread is pretty much instant now. I'm in heaven. You need a bread stone for this, and you'll want a peel but a cookie sheet works sorta. I can't say I've finally overcome my historic failures as a bread baker. While this method still feels a bit like cheating, the bread is fantastic and effort near zero. Revolutionary!
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Read in December, 2008
File under "Best Christmas Present Ever." The thought that I will never have to estimate whether dough has doubled, or wait for it to rise twice, or proof the yeast, is entirely liberating. And it tastes better to me than the bread that requires all those steps. They have not at all misused the word "revolutionize" in the subtitle. Nor have they underestimated the time it takes. If I had a hat on, I would take it off and throw it into the air.
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Read in January, 2009
So, I have to admit I started reading this book a) because we already had it on the shelf and b) because the bread on the front cover looked delicious! I was actually rather critical of it at first ... baking bread in 5 minutes sounds like an oxymoron! However, I stand to be corrected ... the authors' approach to baking is easy and ingenious and most importantly the bread tastes as good as the front cover picture suggested.
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I use this method for fresh bread regularly. It makes a nice small loaf. The bread is so good that it doesn't have time to go stale. However, I substitute equipment that I have for equipment in the book: I use a silicone mat for rising instead of a pizza peel; I bake in a cast iron skillet instead of on baking tiles.
The book offers a wide variety of breads, and I have made and enjoyed nearly all of them.
The book offers a wide variety of breads, and I have made and enjoyed nearly all of them.
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