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Customer Review

15 of 16 people found the following review helpful
5.0 out of 5 stars A wonderful update on a classic, 3 Nov. 2013
This review is from: The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)
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.

If you're new to breadmaking, I would definitely recommend upgrading to the New Artisan Bread in Five, but if you've been a longtime baker from the first edition and are already comfortable with the basic doughs and instructions, you may want to look at one of their other books like Artisan Pizza and Flatbread in Five Minutes a Day.
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Showing 1-1 of 1 posts in this discussion
Initial post: 3 Feb 2014 15:19:01 GMT
Last edited by the author on 3 Feb 2014 15:19:48 GMT
Ash says:
The sample doesn't give much away. I wanted to know if every recipe is accompanied by a photo of the final result/bake. If not, what percentage of recipes would you say have a final bake picture with them? Thank you.
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