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

3.85  ·  Rating details ·  26,336 ratings  ·  704 reviews
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 an
Kindle Edition, 400 pages
Published October 22nd 2013 by Thomas Dunne Books (first published November 13th 2007)
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Queenie Law In the revised and updated edition there is a chapter with some gluten free recipes. The same authors' have a separate book dedicated to gluten-free r…moreIn the revised and updated edition there is a chapter with some gluten free recipes. The same authors' have a separate book dedicated to gluten-free recipes. Hope this helps!(less)
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Jan 08, 2010 rated it really liked it  ·  review of another edition
Shelves: cookbook
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
Feb 04, 2008 rated it it was amazing  ·  review of another edition
Shelves: recipe-shelf
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
100 stars!

I will eat bread every day! I will make bread my facebook profile picture! I will send people valentines featuring photos of bread.

1. I made bread from scratch with the help of 2 four year olds. This indicates how easy the Five Minutes a Day method it.
2. My bread crackled when it came out of the oven. Hearts.
3. My husband later said jealously, "I'm not bread. Look at me, not at the bread." He was telling me a story and I was expressing joy and contentment over my new loaves. This indic
Nov 30, 2012 rated it really liked it  ·  review of another edition
Shelves: nonfiction, cookbooks
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
Jan 07, 2010 rated it it was amazing  ·  review of another edition
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 outs
HeatherAnne Norbury
Jan 02, 2014 rated it it was amazing  ·  review of another edition
Shelves: cookbooks
Starting at the title, I was VERY skeptical. I mean, really? Yummy, beautiful homemade bread in 5 minutes a day? Who do they think they're kidding? I have always wanted to bake... to BE someone who BAKES. I even own a top of the line bread machine to help this time-crunched mama (ostensibly) make bread more easily. Even as "easy" as that is, it still just didn't happen all that often. And frankly, bread machine crusts are just not the same as bread baked in the oven.

Skeptical or not, I really wa
Dec 28, 2019 rated it did not like it  ·  review of another edition
Wow, they’ve reinvented the wheel, discovered you don’t need tires, spokes or bearings!!!! How radical.


If you can stand the frenetic tone of these two you will find their so-called brilliant innovations are:
1. If your yeast is fresh you can skip the proofing step, this will save approximately 5 seconds of prep time.
2. If you use a wet dough you can skip kneading, the only risk is that your bread may not rise. In which case, call it flat bread. Bakers realized this about 12,000 B.C.E.
3. You
Mar 12, 2009 rated it really liked it  ·  review of another edition
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
Aug 16, 2008 rated it it was amazing  ·  review of another edition
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
Micah Wallace
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
Jun 15, 2009 rated it liked it  ·  review of another edition
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
Dec 05, 2017 rated it did not like it  ·  review of another edition
Shelves: non-fiction
I wonder if the book tastes better than the bread, because three of three loaves from the master recipe tasted like newspaper.

Preheat your oven, lower your expectations, and prepare to taste disappointment.
May 08, 2011 rated it it was amazing  ·  review of another edition
Shelves: food
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
Jan 25, 2013 rated it really liked it  ·  review of another edition
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
Jan 02, 2017 rated it really liked it  ·  review of another edition
I've been making my own bread for years, but prefer non-fussy methods and ingredients. So I couldn't resist this title when it came up for sale for Kindle. I have used Hertzberg's basic dough recipe from an earlier book, but wanted to try something new.

Not only does this book offer recipes, but it offers many tips of the trade (why certain flours affect bread in different ways, lean vs. enriched doughs, how to parbake bread, etc.) An especially helpful example: "Cup for cup, wheat bran is much
Jul 02, 2015 rated it it was amazing  ·  review of another edition
The Master Recipe in this book makes baking delicious fresh bread daily so easy you will not believe it. I purchased this book back when it first came out in 2007 and loved the process. During several years of sad low carb living the cookbook languished on the book shelf. Pulled it back out and voila! On my third batch and week of delicious bread daily. My family is ecstatic. In addition to the master recipe I now tried the Rye and the Portugese corn bread; all delicious. Last weekend I brought ...more
Zomick's  Bakery
Nov 04, 2014 rated it really liked it  ·  review of another edition
Yes, that's right, the title is right - baking bread in five minutes. I discovered this cookbook from a friend of mine who is also a baker at Zomick's. Some 4 years ago when I first read it, I found a real jewel of a recipe. It was an old challah recipe that traditionally originated from Eastern Europe. Till this day I'm still offering that challah bread on the shelves at Zomick's bakery. And that is just one example; there are plenty of recipes I've tried and all are excelent. ...more
Sarah Ali
This book drove me crazy n most of all the BANANA BREAD RECIPE!
The delicious of all along with nutrition...i tried making it....
May 22, 2016 rated it it was amazing  ·  review of another edition
I have made enough bread from this book in the last couple weeks to give it five stars.

No kneading=no mixers and paddle attachments to clean from your Kitchenaid or Bosch. It really is a simple process. You make a wetter than usual dough that does one rise on the counter and you can use cold or warm water, makes no difference at all to the yeast. Then you stick the container of dough in the fridge and you can make bread every day for one to two weeks, depending on how much dough you started wit
Jan 16, 2011 rated it it was amazing  ·  review of another edition
I received this book for Christmas and knew nothing about it. I thought the title sounded a little gimmicky and was not overly excited although I do like fresh baked bread. The first recipe I tried was a Rye & Coffee bread. It was AMAZING - it came out looking fresh & professional and tasted fantastic. In the past I have made bread from various recipes, usually ones online that I can never find again and only turn out well 50% of the time. The idea of baking bread on a stone instead of in a loaf ...more
Brenda Lower
Sep 19, 2013 rated it really liked it  ·  review of another edition
This is a great book for MANY types of bread. Looking through, I have seen regular white bread, sandwich breads, rye, pumpernickel, and even gluten free breads. There is a bread in here for anyone!

I also like how basic the instructions are. While easily done in a mixer, can also be done simply by hand in any bowl. Easy to mix, while more than 5 minutes, not tons of time, and you can bake it any time after you mix it. It will save until YOU are ready to bake. Nice.

Another I really liked is that i
Tia Hall
Jan 16, 2009 rated it it was amazing  ·  review of another edition
Shelves: recipe
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 years in my Bosch, but this is ...more
Jan 29, 2018 rated it liked it  ·  review of another edition
Shelves: unfinished, 2018, bread
I was looking for a more general book about "bread wisdom" when it comes to baking rustic artisanal loaves etc. Instead this book leans gimmicky w/r/t/ delivering on the title's promise. You're making bread, but you're making a specific type of moist no-knead dough that you store in the refrigerator so that you can break off chunks every day and have small super-fresh loaves.

This is not a bad thing, this just isn't what I'm looking for vis-à-vis bread knowledge at this time in my personal quest.
Jan 21, 2009 rated it it was amazing  ·  review of another edition
Shelves: treasures, food
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 each and ...more
Sep 16, 2008 rated it did not like it  ·  review of another edition
Recommends it for: someone who's busy, but still wants to play with bread
Recommended to Mary by: saw the author's demo
Shelves: cookbooks
Great concept and would work great for the home baker. However, you can't fool yourself into thinking you'll make marvelous artisan type bread using this technique. It's worth taking the time to learn about bread and if you alreay know how to make great bread - go elsewhere. ...more
Jan 11, 2008 rated it really liked it  ·  review of another edition
Shelves: misc
If you want to learn how to bake artisan bread without too much effort, you HAVE to own this book. Absolutely worth every penny.
Alexia Chantel
Mar 23, 2011 rated it it was amazing  ·  review of another edition
Great recipes and wonderful tips! Borrowed this book from the library and loved it so much I went out and bought a copy. Now my family enjoys fresh bread every week.
Aug 27, 2020 rated it liked it  ·  review of another edition
I have conflicted feelings about Artisan Bread in 5 Minutes a Day. I'll start with what's good: I've made the "master recipe" boule dozens of times. More often than not, I have a batch of dough sitting in the fridge. It does get better with age (it's good for up to 2 weeks) and it does elicit the comment "this is good bread!" from the many friends and family I've made it for. It's simple and satisfying. The second comment it gets is "what kind of bread is this?" It's a lovely mutt of French, Ita ...more
Brianna Reagan
Feb 22, 2019 rated it it was amazing  ·  review of another edition
Shelves: cookbooks
I loved this cookbook! I found a version of their "master recipe" online a month or so ago and had been playing around with it with some success, some not. I actually got the book from the library and read through it in an evening. They give a lot of great into and reasoning behind how and why their basic dough recipe works. I don't just like to follow recipes, I want to know why I am doing things in a certain way and they do a great job of explaining that. After trying their master recipe with ...more
Feb 07, 2021 rated it it was amazing  ·  review of another edition
Shelves: nonfiction, food-ish
We're in what the weather service calls a "prolonged period of bitterly cold temperatures and dangerous windchills." The windchill was -50°F this morning.
A good time to stay inside and add warmth to our home by baking!
I've had a copy of this book for many years and used to make the boule recipe in it. I'm not sure why I ever stopped. I started a batch today, it's so simple and satisfying to make.
I read the whole book through and look forward to trying more recipes and variations.
It's a great
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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's website


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  Kerine Wint is a software engineering graduate with more love for books than for computers. As an avid reader, writer, and fan of all things...
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