Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Books : Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

by: Jeff Hertzberg, Zoe Francois



 : Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780312362911
ISBN: 0312362919
Label: Thomas Dunne Books
Manufacturer: Thomas Dunne Books
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2007-11-13
Publisher: Thomas Dunne Books
Release Date: 2007-11-13
Studio: Thomas Dunne Books



Editorial Review:

Product Description
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.

















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Customer Reviews
Average Rating:  out of 5 stars

Rating: 5 out of 5 stars - As easy as they promise
I just love this book. I work full time and have had mixed results with my bread machine - basically it wasn't as easy as I want and the bread isn't that great. So until this book came along, homemade bread never happebed. Now I whip up a batch of dough on the weekend and make personal sized loaves whenever I want. The master recipe makes great bread and is worth the price of the book alone. But I am IN LOVE with the brioche... which I've made into pecan caramel rolls. Again, couldn't be easier. Highly recommend this to the person who likes homemade bread, but not the time and fussing... or to folks who may have been intimidated by bread.



Rating: 5 out of 5 stars - Great book
I was skeptical about not having to knead. But this bread is fantastic. I bake fresh bread about every two days. So easy.



Rating: 5 out of 5 stars - Easy to make and delicious
I borrowed this book from the library. The bread is easy to make and tastes delicious! Be warned, the Focaccia with onion and rosemary recipe on pg. 150 is so good you may eat the loaf all yourself!



Rating: 5 out of 5 stars - Haven't bought bread since I got this three months ago.
A fantastic book that has changed the baking habits in this house for the better. I have made most of the breads and some of the pastries...all were fantastic. I have found that I have been able to improve upon what is written in this book from adding some of Alton Brown's baking techniques. For example, instead of just creating the gluten cloak from tucking under, I do his trifold method, tuck under, and then roll the dough. This extra few minutes of fussing makes a world of difference in the rise. I have also taken to his method of the final proof by putting it in the oven (cold) with a cup or two of boiling water in a pan under...or in a big pot, with the lid on and a mug of water nestled next to the loaf pan. This keeps the dough moist when rising - something that this book does not address. (The old moist towel lain over works too.) I have not tried it, but I would assume that the trifold method would work better to incorporate any extras put into the dough - their tucking method just leaves everything at the bottom. Nevertheless a fantastic and amazing book. Definitely worth the dough.



Rating: 5 out of 5 stars - Finally, bread recipes that work!
After trying to make bread with other recipes many, many times, this is the book that has changed everything! Now, the bread is perfect! Before, I was never really sure if the break would rise, or turn out in the end-no matter how hard I tried to get it right. So far I have made their master recipe, rye and bagels. Everything has tasted wonderful. It's bee a blast and I totally recommend this book to anyone interested in learning the art of break making.



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Ted Shelton: "Frankly I felt that BlogOn was a waste of time and money."

I think the BlogOn conference was overproduced. In the name of professionalism the organizing firm turned off potential speakers, oversubscribed sponsors, etc.

I would have liked a debatable topic (aside from *blogging = journalism*. Two people slugging it out. Or a devil's advocate taking challenges from the floor.

I would have liked more hard numbers. Facts. Charts. Diagrams. We have the analytic tools to BS-check them; harder on vague opinions and single-points-of-observation.

I found it disturbing how much money was being commanded (from both attendees and sponsors) for a conference at a university. Maybe it was because it was at Berkeley? Maybe we should have taken over a community college or a Cal State or a DeVry. The facilities costs would have been cheaper at least. I heard an organizer apologize and say the next one would be at a hotel, like that would have been better.

Cost wasn't the whole problem. We're at a stage where early adopters are meeting folks who want to leap the chasm. Huge gaps in knowledge, experience, context, culture, vocabulary. It's the gap.

There are huge ideas to be explored, even in the world of applying blogs to media strategy and the enterprise. And most of the big ideas weren't even on the agenda at BlogOn. Probably because it was catering to those who want to commercialize, fund, and otherwise exploit (excuse me, "get in on") the emerging medium.

Let's fork these conferences so advanced topics on business and technology and culture fit the participants. 

[a klog apart]


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