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Loading... Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes…by Jeff Hertzberg
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will love Sign up for LibraryThing to find out whether you'll like this book.  Talbin | Nov 15, 2009 |  Amazing cookbook that has taken the web by storm. Everyone has blogged about this book and praised its method. My family is in agreement! After learning the basic 'formula' the sky is the limit as to variations of bread you can create. Hardest thing is finding room in the frig to store the rising dough. (  ) dichosa | Aug 25, 2009 | I've been making some of the recipes from this cookbook from the author's excellent website, and the technique works, is simple, and really encourages home breadmaking. The book offers many more recipes, each of which is a slight twist on the basic technique that takes the guesswork out of adapting the basic recipe to create many different kinds of breads. I read the book using a library copy, but I am definitely going to buy my own copy. They have another book, focusing on healthy breads, coming out soon. (  ) hjjugovic | Jun 21, 2009 | Who doesn't love homemade bread? But who has time to make it, right? Guess what -- you do! Even if you can barely boil water, you can make bread with this book. (  ) Corvidae | Jun 10, 2009 | I am an idiot in the kitchen, but I have made bread! The recipe really is as easy as everyone says - though I've only gotten as far as making the master recipe, since it's totally awesome all on its own. My one criticism is that the book itself makes the process sound terrifying and equipment-intensive. The hard part of getting started is a) amassing the necessary equipment (pizza stone, giant tupperware, thermometer with which to calibrate your oven) and b) not letting the cookbook itself scare you off if, like me, you need a map and a 24-hour support line to find your way around the kitchen. Fortunately, I have a friend who convinced me that it really is super-easy and that I should just try it out already, and while there's definitely a bit of a learning curve, it is super, super-easy and loads of fun, and once you've done it once, the hard part is letting the bread sit long enough after it gets out of the oven. (Confession: I have ignored this rule a handful of times, and while the loaf really does get kind of mangled, it's a tasty transgression when you have guests and blueberry jam.) ( ) upstairsgirl | May 17, 2009 |  no reviews | add a review
Amazon.com Product Description (ISBN 0312362919, Hardcover)There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how. Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world. With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know. (retrieved from Amazon Fri, 24 Apr 2009 07:58:02 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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One quibble with the main recipe - it takes 1.5 hours for the bread to rise for me, not the 20 minutes the book says. When I did followed the 20 minute guideline, I got good bread, but even though the book talks about "oven rise", mine barely rose at all. I've started heating up two coffee cups of hot water in the microwave, then putting the bread in with the hot water to rise. In about 1.5 hours, I get a nicely risen loaf (although it rises a bit more sideways than up), and it bakes up beautifully. (Oh, and I start the 20 minute oven pre-heat at 1 hour 10 minutes of the rise.)
Also, even though you may think Pyrex is completely indestructible, it's not. Definitely follow the author's advice to use a broiler pan or some other heavy metal container in which to pour the hot water before baking. It's not fun to clean up bits of Pyrex from an oven, and the shards ruin a perfectly good loaf of bread. (