- Hardcover: 256 pages
- Publisher: Ebury Press (6 Jan. 2011)
- Language: English
- ISBN-10: 0091938945
- ISBN-13: 978-0091938949
- Product Dimensions: 17.8 x 2.4 x 23.8 cm
- Average Customer Review: 4.4 out of 5 stars See all reviews (41 customer reviews)
- Amazon Bestsellers Rank: 261,068 in Books (See Top 100 in Books)
Five Minute Bread: The revolutionary new baking method: no bread machine, no kneading! Hardcover – 6 Jan 2011
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The baking revolution starts here! Freshly baked bread with minimal effort
From the Back Cover
IT'S THE BREAD MAKING REVOLUTION!
Only five minutes' preparation
Just mix and refrigerate, then shape, leave to prove and cook
Freshly baked, crusty home-made bread, all week long!
It sounds too good to be true: irresistible home-made bread with no bread machine and only five minutes' work! In Five Minute Bread, bakers Jeff Hertzberg and Zoe Francois show you their simple, revolutionary bread-making method and over 80 recipes for using the basic dough.
From classic loaves such as Baguette, Ciabatta and Olive bread, through tasty ideas such as Italian semolina bread, to sweet breads like Brioche and Sticky pecan caramel rolls. the recipes are quick and straightforward.
With troubleshooting tips, baking facts and it's easy-to-follow method, Five Minute Bread will inspire you to make fresh bread every day of the week, with minimal fuss and effort.
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Top Customer Reviews
You basically throw the ingredients together, let them rest, then pop it in the fridge, where it keeps for about two weeks until you're ready to use it.
When you want some bread, you take some, quickly shape it, leave it to rise for 30 mins, then bake.
However, there are conversion errors in the recipes
The Master Recipe (p 44) gives a bakers percentage for water of 78.3% if the imperial units are used and 83.3% if metric units used.
This carelessness is a major drawback.
I queried this on the authors website, and just got 'stick closer to 78% hydration'.
So it looks as if the imperial units are closer to the original American recipes.
If you love good bread, but are put off making your own as traditional bread making takes too long, then this is the book for you!
I have not bought bread in over 2 months now and we always have a loaf on the go. I would say that the bread is much better once cooled, it keeps for several days in the fridge (although its always eaten within 3 days in my house). The basic dough can also be used for pizza bases which taste great. The recipes are easy to play around with - adding vegtables, dried fruit, herbs etc... I have converted many friends and family members who were initially very cynical.
The only draw back is needing room in the fridge to store the dough - although i no longer need space to store shop bread.
Buy this book and prepared to become fanatical!
While looking on various forums to see if overproving was my problem I stumbled upon references to the 5 Minute Artisan bread method that is covered in this book. It has similarities to the No Knead technique (stir ingredients to combine, wet shaggy dough, no kneading) but it differs in that after the initial rise the dough goes into the fridge and can be drawn off as needed.
I've been using the technique for a few weeks now, have cooked over a dozen loaves and have yet to have one that isn't delicious.
The book has 2 sets of measurements - metric and imperial - I stick to the imperial. I measure the water and flour pretty accurately. With the flour I'm using I add an extra ounce to the recipe for the basic boule dough and it comes out great.
I've not had a batch of dough last more than a week - it gets baked sooner than that - but I find that the dough has more 'spring' (rising in the oven) in the first few days after the dough is made.
Further reading turned up their healthy artisan bread book using the same principles, but using vital wheat gluten to help with the rising process when baking with whole wheat flour or other ingredients.Read more ›
Most Recent Customer Reviews
This is a great book! I have tried the basic recipe and the brioche. The recipe is very forgiving-I don't have scales to weigh out flour so am converting to cups which is not the... Read morePublished 6 months ago by Mrs SJ Joubert
Very well tried and excellent way to make bread, rolls and very good instruction.Published 10 months ago by Amazon Customer
"Five Minute Bread" is not the time it takes to mix all the ingredients and bake the loaf, but the time you actually spend in the kitchen
The 5 minutes can be achieved... Read more
Great book just the same as the later edition the recipes are amazing and really do workPublished 16 months ago by Laura Leaman