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Ebook Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, by Jeff Hertzberg Zoe Francois

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, by Jeff Hertzberg Zoe Francois

Ebook Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, by Jeff Hertzberg Zoe Francois

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From Publishers Weekly

While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters—Peasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastries—are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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About the Author

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. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Healthy Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

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Product details

Hardcover: 242 pages

Publisher: Thomas Dunne Books; 1st edition (November 13, 2007)

Language: English

ISBN-10: 0312362919

ISBN-13: 978-0312362911

Product Dimensions:

7.8 x 1 x 9.3 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

1,704 customer reviews

Amazon Best Sellers Rank:

#135,188 in Books (See Top 100 in Books)

Pros:1) Interesting principle, make dough, store in the fridge, use when needed.2) bread you get is alright. Not great, alright. But without most of the work needed for the great bread.Cons:1) it is definitively NOT 5 minutes. It is usually 40 minutes to 1 hour in meddling in the kitchen. (waiting, warming up the oven, handling the dough, etc etc). The title is very very misleading2) They are brushing off handling of super wet dough (75% hydration) like it is nothing. They say, handle it 30-60 seconds tops. That is ridiculous. Especially for a beginner.3) They are proposing no kneading, but something called gluten cloaking. Gluten cloaking something so wet is not easy. I would even argue that traditional kneading is much much simpler. Still barely any explanation is given. Just a few black and white pictures. You can see their videos online, but the dough they use is never this wet. ( i believe that they changed the recipe slightly in different books, and most videos are from years later.)4) The book doesn't have measures in weight, which would remove all this controversy of what is too wet vs not wet enough. (5) The book requires an investment, oven thermometer, pizza peel, baking stone, broiler tray that is the minimum. That is anywhere between 60-100 bucksI believe that the newer books they have rectified some of these problems, and I would advise people to try those. This one should be skipped!

I paid $7.25, including shipping, for a used copy. This is an earlier edition of a current popular book. The newer edition hasn't been out long enough for used copies to drop in price, so I bought the older/cheaper edition because... I'm cheap.This book has bread recipes that are either all or majority white (all purpose or bread) flour. If you are looking for recipes that are either 100% or majority whole-grain, see "Healthy Bread in 5 Minutes a Day" by the same authors.I haven't seen the newer edition so I can't compare. But this seems worth the $7.25 for his "secrets."I'm not going to give away the author's "secret" procedures, but you can find it in others' reviews, or google the book title/author name, or search for the author's name on the you-toob, and get the basic recipes for free, if you are super cheap.Another take on the no-knead techniques is by Steve Gamelin. He also has free video recipes on the "Artisan Bread With Steve" channel on you-toob. You can also just search "no knead bread" on the you-tube and get lots of recipes.This book also has some cool recipes on what to _do/make_ with the bread you bake. And there are some recipes for non-bread items.

I have now owned this book for several months, and it is easily the most used of all my many cookbooks. We are "clean" eaters and if we eat it, I make it from scratch, and that means I spend a lot of time in the kitchen. This book truly minimizes that time. I've read many of the other reviews with all their "fixes and ideas" to make the bread better. My advice is to bake the bread as the recipes are written. The recipes are outstanding and are written, I believe, to make bread baking simple and easy. The whole idea is to un-complicate the whole process. I have baked the master recipe many, many times with very consistent results. I bake several loaves a week as my family gobbles it up almost as fast as I can bake it. The olive oil pizza dough is a weekly favorite, as is the buttermilk loaf. The buttermilk dough makes perfect sandwich bread. I mix the dough, then divide it into 2 loaf pans, after the 2 hour rise I bake both loaves. I put 1 in the refrigerator for a couple of days, until the other loaf is gone. I have also made the brioche, French baguette, and most recently, bagels. All simple, easy and delicious, and all repeatedly requested by my family.

The author does a good job. The book is well written and laid out for easy navigation. But like so many many books of this nature there is a ton of fluff to get to the meat of the subject. I have tried the base recipe and the bread is awesome. I wish bread book authors would spend more time showing the real techniques they use, step by step. Trust me - with this kind of dough, the shaping and cloaking are absolutely critical. So, for me, the book was a worthwhile buy (I bought used). But for the percentage of the book I will actually use, it is probably just as easy to get form the library. I'll be watching his next book though and if the recipe content goes up I'll probably also pick up. (for you beginners, some of the fluff is probably well worth your read.)

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