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    Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardback) By (author) Jeffrey Hertzberg, By (author) Zoe Francois, Photographs by Mark Luinenburg


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    DescriptionPeople 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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  • A Must Have Book!5

    justine 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 justine

  • not really 5 minutes innit?4

    F Kane 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. by F Kane

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