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Book Information
The following content was provided by the publisher.
Specifications
| Author: | Hertzberg, Jeff |
| Photographer: | Luinenburg, Mark |
| Publisher: | St Martins Pr |
| Publish Date: | Nov 2007 |
| ISBN-13: | 9780312362911 |
| ISBN-10: | 0312362919 |
| Format: | Hardcover |
| Number of Pages: | 242 |
| Shipping Weight (in pounds): | 2.0 |
| Product in Inches (L x W x H): | 7.72 x 1.02 x 9.34 |
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking 12 15
Fresh bread every day! We read about this book in a magazine, and decided to try it from the library first. After making many delicious loaves and renewing the book 4 times, we decided to buy it. It has many detailed recipes for artisan bread made in a no knead style. You make bigger quantities of dough, it stays in the fridge for up to 2 weeks. You can have fresh bread in about 2.5 hours using the refrigerated dough. I especially like the no knead part! We have tried many of the recipes, from free form loaves to soft sandwich style baked in a bread pan. A word of warning: the free form loaves are baked on baking stones that are preheated for a long while. The typical baking stones people usually have, like Pampered Chef, will not hold up. They eventually crack because of prolonged preheating. If you intend to make a lot of free form loaves, you will need to invest in a thicker bread baking stone that will withstand higher temps. Another warning...because of the type of recipes, this bread does not keep for many days. It is good for fresh sandwiches for about 2 days; after that it is still good for toast or french toast, but it is a bit dry for cold sandwiches. After 4 days, if there is any left we feed it to the chickens. So be aware, these are not recipes for long storing bread. All in all a great book. We no longer buy bread :-) 01/01/2012
Nice ideas! Great way to make homemade bread! Works great and saves time. 04/20/2011
Delicious Bread I have several good bread books and had held off on getting this one. I read a magazine article and thought there were some differences in technique and that this made sense.I have now baked about a dozen loaves using the basic recipe and I am delighted. I can finally make an artisan loaf that stands up to fresh ciabatta from my local bread bakery. Nice and moist/chewy with a crisp crust and lots of air pockets. Delicious.I will probably try some additional recipes in the book -- there are quite a few -- but the basic recipe produces an excellent product.The dough is very wet and hard to work with but don't get discourage. If you have lots of trouble you are probably handling the dough too much. It only needs to be handled for about 30 seconds to get good results. It goes into the oven looking bad but a nice oven spring produces an excellent boule.The nice thing about this technique is that you make a large batch in the beginning, refrigerate it, then take out enough dough to make one small boule, let it rest, and bake it. Easy enough to make fresh bread daily or every other day without a big hassle. Only have to wash mixing bowl on first day - much less mess that starting from scratch each day. 04/13/2011
very informative I can make Bread everyday now..very easy! Thanks to this Book "Artisian Bread in five Minutes a Day. 02/20/2011
5-8 of 13 total reviews
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