Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (英語) ハードカバー – 2007/11/13
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People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method, store it in the refrigerator for as long as two or more weeks, take out a chunk when you want it, spend about five minutes shaping it, and put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts, all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!
Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.Zoe Francois is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of "Healthy Bread in Five Minutes a Day." Passionate about food that is real, healthy and always delicious, Francois teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons."
Never had any of the breads turn out bad, I don't use a baking stone and pizza pell, I place a baking tray in the oven and let it warm up and then let the bread raise on a piece of baking paper and transfers it on the paper - works as a charm!!! no need for extra costs. Only thing though - the bread raises a lot, so be sure that your containers are big enough so the dough doesn't spill all over. I find that after 4-5 days, the bread do become a little denser, but we like it like that as well, so not a problem. But if you like the fluffy bread, then use the dough in less than 5 days. But again, LOVE THE BOOK AND THE PRINCIPLE.
First, saying it takes five minutes is an exaggeration. Preparing the dough for four loaves may take ten minutes - with the master recipe now memorized I probably have it down to seven. Baking a loaf requires four minutes of active participation - I've clocked it. It takes about 90 seconds to flour the peel and shape the loaf and another 30 seconds after the bread rests to stick the baking stone in the oven and turn it on. The most time consuming part of the whole operation, once the oven is preheated, is shaking the loaf free of the peel and onto the baking stone. I often start the process in the morning while my coffee is brewing and have a hot loaf by the time I am ready for breakfast.
The less basic breads (I love sumac so the Za'atar Flatbread is my choice) make great hostess gifts or something to take over to a nice neighbor 'just because.'
I have made three of the basic breads in the book so have a lot more to try, but there is always a batch of the master recipe waiting in the fridge.
I finally tried the basic bread recipe last week. I will NEVER buy sandwich bread again. I'm the type of person who keeps a loaf of bread in the fridge for weeks, if not months, because it takes me that long to eat it. Then I don't even enjoy the taste of the bread because it's like cardboard. Well knowing I can handily whip up a fresh loaf on an as-needed basis make eating bread that much better of an experience.
I used my stand mixer and had the dough mixed in a matter of minutes. It takes up little space in my fridge. It baked up so fresh and readily that we enjoyed it for dinner. Later in the week, I had tasty grilled cheese.
Simply put - this book allows you to do what you thought was limited to artisan bakers, specialty restaurants and people with way too much time on their hands. Love this book and love the result even more so!
Update: I've enjoyed this book so much that I'm buying several copies to give as gifts this holiday season to friends and family who appreciate good food and enjoy baking/cooking. Even though they don't think they have time to bake their own bread, this book will prove them otherwise.
I have had this book for a year and finally a few weeks ago got off my duff and decided to give this whole "bread in 5 mins a day" thing a whirl. OH my! It is soooo easy and delicious! Anyone can do this, no matter if you work full time or are constantly on the run. I have made the basic white "Master Recipe", Light Wheat and Buttermilk (to make cinnamon swirl raisin bread). I even made some loaves to bring for a family holiday celebration and did the "Partial Bake" method where you cook the bread most of the way, remove from oven, cool, freeze then take out and bake for 10 mins at someones home. My in-laws went nuts! Of course I do have a reputation with them as a good cook but this elevated me to another level... LOL!
I love that I can easily make my family healthy bread and not have to worry about any extra chemicals or freshness.
Thanks so much for this awesome book!
I have also given this as a gift a few times to people who showed interest.
What I did differently, because I am NOT a gourmet:
Mixed bread on a Sunday while baby napped and let it rise for 2 hrs while I made my son's meals for the week. Threw it in the fridge. Evening: pulled it out (maybe 4 hrs total from mix to bake?).
Sawed off grapefruit sized piece. Let it rise while I made baby formula. Floured it and my hands - put it on hot pizza stone. Baked 20 minutes, sprayed with water. Baked another 10. Done.