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Product Description
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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Customer Reviews
Most Helpful Customer Reviews
30 of 30 people found the following review helpful
Format:Hardcover
I've tried to make bread the traditional way before but always fought with the kneading process and the time it all took before putting it in the oven. Tried a bread maker - but this took a surprisingly long time to deliver a small spongy loaf, plus everything had to be timed so you'd be there to open the lid when it finished, otherwise it would go even more spongy!
When I saw this book I hoped it was as good as its title, have tried the master recipe and it works - the loaf was tasty, fragrant and crusty. The bagels are yummy, I'm looking forward to trying more recipes. The time saved is great - and the longer you leave your dough the more 'sourdough' type flavour develops which makes it more tasty. The only negatives I found were the loaves can be a bit on the small size, and the amount of water in the recipes has to be just so, as it will affect your loaf.
Overall a brilliant book - time saving, and well worth the investment !
When I saw this book I hoped it was as good as its title, have tried the master recipe and it works - the loaf was tasty, fragrant and crusty. The bagels are yummy, I'm looking forward to trying more recipes. The time saved is great - and the longer you leave your dough the more 'sourdough' type flavour develops which makes it more tasty. The only negatives I found were the loaves can be a bit on the small size, and the amount of water in the recipes has to be just so, as it will affect your loaf.
Overall a brilliant book - time saving, and well worth the investment !
9 of 9 people found the following review helpful
Format:Hardcover
I have been making my own bread for around 2 years I'd got quite good at it and my bread tasted really good. Making good bread is hard since you can only get a feel for whats right with the dough, the proving, the oven temperature, the cooking time etc from a lot of practice and mistakes! It also takes a long time to prepare with double proving etc, which is why I thought I'd give this book a go.
I am stunned by the simplicity, the preperation time the proving time. The basic recipe is really easy to follow and, for a change, produces an absolutely fantastic loaf without any of the practice I have talked about above.
The only downside is finding room in the fridge and you have to read maybe 20 pages of well written text (there's not much text on a page) to understand what you are doing.
If you have a passion for making bread or sick of the supemarket cardboard then I can't recommend it enough. You will also find that it will save you money since producing your own bread costs approximately 50% less. It tastes so good though you may find you will eat twice as much!!!
I am stunned by the simplicity, the preperation time the proving time. The basic recipe is really easy to follow and, for a change, produces an absolutely fantastic loaf without any of the practice I have talked about above.
The only downside is finding room in the fridge and you have to read maybe 20 pages of well written text (there's not much text on a page) to understand what you are doing.
If you have a passion for making bread or sick of the supemarket cardboard then I can't recommend it enough. You will also find that it will save you money since producing your own bread costs approximately 50% less. It tastes so good though you may find you will eat twice as much!!!
6 of 6 people found the following review helpful
Format:Hardcover
I use this book every single day. I no long buy bread from the supermarket, because it just doesn't compare to the amazing loaves you can make from this book. It takes a little longer than 5 minutes a day, the initial preparation takes around 20 minutes, rising time of 1-2 hours initially and 20-40 minutes each loaf and whatnot is not included, but it is easy, it involved NO kneading and the results are FANTASTIC.
The only bad thing I can say about this book is the lack of colour photos, it would be nice to have one every recipe, but you can manage without it. I am working my way through this book, and so far my favourite has to be Challah. The bread is soft, slightly sweet and very palatable. Today I just made myself Italian Semolina bread, which is delicious and nutty. The recipes make a huge amount of dough, enough for many loaves, but it is supposed to last the whole week; if you are a small family and you wont use it all, try halving it, it's really very simple.
If you are still making bread using bread machines or kneading your own dough, then I seriously recommend trying this book, because I spent years making my own bread by kneading and kneading, and the result was NEVER as nice as the loaves from this book. The crust is crisp and the inside is soft but not too dense, and unlike most homemade breads, it doesn't go rock hard when cold. The broiler is the secret to a loaf that isn't impossible to chew. And it's cheap to make too, because you don't need bread flour, we use value plain flour and it is perfect. It helps though to add at least 1 cup of strong flour to give it some extra "oomph" and I recommend ignoring some of the cooking times if they say 35 minutes, try 25 - it's usually done.
All in all, I truly love this book, my children will grow up on freshly made bread every morning, what more can they ask for?
The only bad thing I can say about this book is the lack of colour photos, it would be nice to have one every recipe, but you can manage without it. I am working my way through this book, and so far my favourite has to be Challah. The bread is soft, slightly sweet and very palatable. Today I just made myself Italian Semolina bread, which is delicious and nutty. The recipes make a huge amount of dough, enough for many loaves, but it is supposed to last the whole week; if you are a small family and you wont use it all, try halving it, it's really very simple.
If you are still making bread using bread machines or kneading your own dough, then I seriously recommend trying this book, because I spent years making my own bread by kneading and kneading, and the result was NEVER as nice as the loaves from this book. The crust is crisp and the inside is soft but not too dense, and unlike most homemade breads, it doesn't go rock hard when cold. The broiler is the secret to a loaf that isn't impossible to chew. And it's cheap to make too, because you don't need bread flour, we use value plain flour and it is perfect. It helps though to add at least 1 cup of strong flour to give it some extra "oomph" and I recommend ignoring some of the cooking times if they say 35 minutes, try 25 - it's usually done.
All in all, I truly love this book, my children will grow up on freshly made bread every morning, what more can they ask for?
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Most Recent Customer Reviews
I've recycled this with the old newspapers
The first thing which was a let down was the quality of the book for the price. I would expect colour pictures for all recipes because they are essential to see if you have... Read more
Published 24 days ago by Djv Yeates
5 mins a day?
I normally steer clear of books titled like this - as i am normally disappointed and this one was no exception. Read more
Published 17 months ago by Ms. Abby M. Mearns
Bread baking
For now I can only say I am disappointed by the misleading title - and I have not yet found time to begin trying it out. Read more
Published 18 months ago by barnie
Brilliant!
This book is genius, great instructions and loads of recipe ideas. My bread now tastes like the best shop-bought hand-made bread. Read more
Published 19 months ago by Ruth
I want to be able to bake bread but........
I don't know what went wrong, but I suspect the water was too hot and killed off the yeast, and my loaves didn't rise and the result was a heavy, doughy lump. Read more
Published on 22 Feb 2010 by ck2010
It Really Works
I was introduced to this book by an american friend.
The instructions are quick and simple and what's even better is that they work. Read more
The instructions are quick and simple and what's even better is that they work. Read more
Published on 2 Jan 2010 by The cookie maker
GREAT
THIS REALLY WORKS.
GET GOOD RESULTS ON FIRST ATTEMPT
GIVES GOOD TIPS AS WELL.
I LIKE THIS BOOK.
GET GOOD RESULTS ON FIRST ATTEMPT
GIVES GOOD TIPS AS WELL.
I LIKE THIS BOOK.
Published on 25 July 2009 by Dr. V. Watson
Fantastic book!
ARTISAN BREAD IN 5 MINUTES A DAY: The Discovery That Revolutionizes Home Baking
I found this book very useful and I am so grateful to the authors for sharing their ideas. Read more
I found this book very useful and I am so grateful to the authors for sharing their ideas. Read more
Published on 30 Dec 2008 by N. Price
Real bread made at home
I met Jeff Hertzberg about 20 years ago in Palenque, Mexico. I was an investment banker on "gardening leave" and Jeff was a doctor. Read more
Published on 13 April 2008 by W. Edwardes
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