Goodreads helps you keep track of books you want to read.
Start by marking “The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” as Want to Read:
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by
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 ...more
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 ...more
Get A Copy
Kindle Edition, 400 pages
Published
October 22nd 2013
by Thomas Dunne Books
(first published November 13th 2007)
Friend Reviews
To see what your friends thought of this book,
please sign up.
Reader Q&A
To ask other readers questions about
The New Artisan Bread in Five Minutes a Day,
please sign up.
Popular Answered Questions
This book is not yet featured on Listopia.
Add this book to your favorite list »
Community Reviews
Showing 1-30
Start your review of The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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
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 ...more
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 ...more
Nov 30, 2012
Jessica
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
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 ...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 outs ...more
Jan 02, 2014
HeatherAnne Norbury
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 ...more
Skeptical or not, I really wa ...more
Wow, they’ve reinvented the wheel, discovered you don’t need tires, spokes or bearings!!!! How radical.
Argh!
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 ...more
Argh!
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 ...more
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
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
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
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
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.
Preheat your oven, lower your expectations, and prepare to taste disappointment.
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
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
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 ...more
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 ...more
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
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
Man!!!!
This book drove me crazy n most of all the BANANA BREAD RECIPE!
The delicious of all along with nutrition...i tried making it....
This book drove me crazy n most of all the BANANA BREAD RECIPE!
The delicious of all along with nutrition...i tried making it....
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 ...more
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 ...more
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
Sep 19, 2013
Brenda Lower
rated it
really liked it
·
review of another edition
Shelves:
non-fiction,
cookbooks
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 ...more
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 ...more
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
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. ...more
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. ...more
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
Mary
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
If you want to learn how to bake artisan bread without too much effort, you HAVE to own this book. Absolutely worth every penny.
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.
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
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
Amanda
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 ...more
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 ...more
There are no discussion topics on this book yet.
Be the first to start one »
Readers also enjoyed
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
ht ...more
--from the author's website
ht ...more
News & Interviews
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...
16 likes · 10 comments
No trivia or quizzes yet. Add some now »
