 Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingBy Jeff Hertzberg, Zoe Francois
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cooker slow -Product Description
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.
cooker slow -Product Details
- Amazon Sales Rank: #434 in Books
- Published on: 2007-11-13
- Released on: 2007-11-13
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 256 pages
cooker slow -Editorial Reviews
From Publishers Weekly
While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors’ promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn’t include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters—Peasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastries—are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.)
cooker slow -Customer Reviews
This is the Greatest!!!
My sister turned me on to this book and bought a copy for me. I was interested because she had made a number of excellent breads when I came to visit. After returning home, my daughter and I made our first batch of standard dough and baked our first loaf. Baking has never been easy for me. I like the fact that the dough stores for up to two weeks, and the crust is crisp while the inside is light and tasty.
The first loaf, when it came out, tasted like we had been baking for years. There are some baker’s techniques I did not know and had to learn - the book was pretty explicit. Since my first batch, I tried my favorite - the Italian Semolina on pages 80 - 81. Same result - great bread, great taste, and minimal experience or effort required. This book revolutionized the way I look at baking and it will do the same for you, too.
Fabulous
This is a great book that is a short-cut to a great product in less time. I love it
