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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking [Hardcover]

Jeff Hertzberg , Zoe Francois , Stephen Scott Gross
5.0 out of 5 stars  See all reviews (7 customer reviews)
RRP: 18.07
Price: 16.89 & FREE Delivery in the UK. Details
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Product details

  • Hardcover: 400 pages
  • Publisher: Thomas Dunne Books; 2 Revised edition (22 Oct 2013)
  • Language: English
  • ISBN-10: 1250018285
  • ISBN-13: 978-1250018281
  • Product Dimensions: 24 x 19.7 x 3.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 70,296 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
While I admit that the authors have omitted the rise and bake times in their statement that these artisans loaves can be routinely enjoyed at home with only 5 minutes per day, their explanation for their reasoning is quite valid. Their, "5 minutes," includes active time, time that must be solely devoted to the process. During the rising, resting, chilling, and baking, the artisan can be doing other things and therefore the time is not really devoted to the bread.

The bottom line is that you cannot decide to have this bread and eat it, let alone just have it, in a mere five minutes. That said, five minutes now can, indeed, give you great bread later on in the same day. And I simply cannot imagine a lifestyle that is truly busy enough to preclude carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread. Believe me, if I can do it, then so can you, but it does require just a bit of planning.

I must admit here that I did cheat a bit. Having heard about this wondrous technique, I went directly to the authors' website to learn more about it. I then proceeded to make the Basic Recipe, without ever purchasing the book. Then I graduated to Brioche, Pannetone, and Hot Cross Buns, all courtesy of the instructions on the website. My family and I have been enjoying the fruits of these authors' labors for several weeks now. I began to feel guilty for having exploited the authors, and decided that I really ought to buy at least one copy of the book. That was a few weeks ago, when the revised edition was available only for pre-order. I decided to go ahead with the revised edition, despite concerns that some of the original recipes may have been sacrificed to allow room for the newly added ones.
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9 of 9 people found the following review helpful
5.0 out of 5 stars A wonderful update on a classic 3 Nov 2013
I have loved and used my original edition of "Artisan Bread in Five" and gifted several friends with copies - it truly changed my baking habits and has allowed me to put away my bread machine and make homemade bread and rolls (even pastries) at least once a week. Predictably, I was overjoyed when I was offered the chance to review the New Artisan Bread in Five Minutes A Day, featuring many more photos, new recipes (including a whole chapter on gluten-free dough), and updated information.

You'll now find revised proofing times, updated equipment guides (I recently purchased a Emile Henry 28 x 16 cm Les Secrets Bread Cloche, Red, so I was pleased to see new instructions for proofing and baking in clay bakers or a covered cast-iron pot). Like any baking book worth its salt, recipes are given in (US) volume, weight, and metric measurements. New (and appreciated) additions include Crock Pot Bread, Wurzelbrot (Swiss Twisted Bread), Wisconsin beer cheese bread, and some much-needed gluten-free loaves such as sweet brioche and fruit-and-nut spiral rolls. The new step-by-step photos for many of the loaves are a huge help in properly shaping and assembling the more intricate loaves. For those looking for a caloric splurge, the book does sinful things with enriched doughs (the caramel pecan rolls are the best I've ever tried / made; I usually use the no-knead brioche dough as the base and double the topping / filling to make two pans; the chocolate raisin babka has 16 egg yolks). And like its predecessor, you'll find dishes that pair well with various breads, including a Portuguese fish stew, Tuscan white bean dip, kebabs, and a chilled Moroccan-style gazpacho.
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5.0 out of 5 stars So easy - Wonderfull 19 July 2014
Format:Hardcover|Verified Purchase
Despite the fact that I have an abundance of bread making books and have been on courses learning how to make bread I ordered this book. On receipt, when housework was forgotten, I read the book and was totally apprehensive,. Making bread with plain flour not even strong bread flour? I was filled with doubt that it would never work despite half a million books being sold. Oh me of little faith. Followed the master recipe but added more water as I thought it looked a bit dry (and full of lumps of flour) and left it on the sun room window ledge where much to my amazement it rose just as if I had used strong bread flour. Despite this I felt proof would be the deciding factor. Left the box of dough in the fridge overnight. Today, as instructed cut about 1 lb of the dough (it looked an awful small amount) left it to settle and then put in the oven. It rose wonderfully well, smelt Devine and it was so hard not to cut when still hot. Bolstered by my success I used some of the dough left in the fridge to make sticky pecan caramel rolls - they are wonderful.
I am delighted and should ask forgiveness for my negative thoughts. It is just so easy
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1 of 1 people found the following review helpful
Format:Hardcover|Verified Purchase
This is a great and easy guide to making bread, having measurements in cup sizes and metric ensures accuracy. I make my own bread as I live on a tiny island in the Caribbean where bread is not always available, and when it is it's often weeks old and American style-Too sweet. Hence I need to make my own bread, don't think I'll ever buy shop made bread again. The paper feels recycled but I'm only interested in the content. Lots of questions I had are answered very simply, even though the recipes have also been scientifically checked. Especially good if you have a family as you make a bulk load of dough and use it as required over two weeks. The easiest method I've used to date and I even have a bread machine, won't need it now as NO kneading required-excellent-far too hot for That sort of work. The 5 minutes is basic preparation and obviously does NOT include the time for the dough to rise. Best of all, there is support on the website for further questions or advice. Delighted and excited.
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