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

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

Book rating: 04 Hardback

By (author) Jeffrey Hertzberg, By (author) Zoe Francois, Photographs by Mark Luinenburg

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  • Publisher: Thomas Dunne Books
  • Format: Hardback | 256 pages
  • Dimensions: 188mm x 234mm x 28mm | 726g
  • Publication date: 13 November 2007
  • Publication City/Country: New York, NY
  • ISBN 10: 0312362919
  • ISBN 13: 9780312362911
  • Sales rank: 4,006

Product description

People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method, store it in the refrigerator for as long as two or more weeks, take out a chunk when you want it, spend about five minutes shaping it, and put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts, all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!

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Author information

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. Zoe Francois 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, Francois 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 Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

Customer reviews

By justine 19 Sep 2011 5

This book is hands down one of my best books now. Once you sit down and read through the theory of it all and why they do it the way they do, it is all so easy. I find it a pretty foolproof method. The dough is hard to handle when you first make it so take their advice and use it once it's been refrigerated until you become better at it.

I have been making bread every day now for the last two weeks. It is without a lie the nicest bread, and I am a real foodie. I am so impressed with it I have been making loaves for my family and friends with rave reviews. This will be my staple bread from now on. The bought stuff does not compare, and I love knowing it is not full of preservatives. I am going to invest in a good bread tin to start making loaves as well.

I'm looking forward to trying the next two books they have

By F Kane 16 Jun 2011 4

thought I'd try this out, as I couldn't be bothered with the hours waiting for the dough to "prove", plus I'm a weakling when it comes to heavy kneading. The dough is a bit too liquid to handle easily, although refrigerating for a few hours as advised did help. Made half the amount in the recipe, gave me 2 good-sized loaves (the 1st was too flat though, the 2nd, 2 days later was much better). So yes, this is a quicker way of making your own freshly baked bread, and with a little practice you get better at it. But you need space in your fridge to keep it, and yes, 5 minutes to shape after taking out from the fridge. And another minimum 40 minutes for it to "rest" before putting in the oven, and another 30 minutes to bake! So not quite 5 minutes innit?- but still much less time and hassle than the "normal" way. btw the results are still better than from breadmaking machines, I think, and much more fun. Just cut back a little on the liquid.