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

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

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

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Review

“Every step of Zoë and Jeff's adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they've incorporated years of readers' questions, problems, and discoveries into every chapter. This is truly the all-you've-ever-wanted-to-know edition. And there are plenty of photographs … at last!” ―Dorie Greenspan, James Beard Award-winning author of Around My French Table and owner of Beurre & Sel cookies“A fun, easy-to-follow collection for those who aren't afraid to shun baking traditions.” ―Publishers Weekly“With this revised edition, Herzberg and François continue to perfect their already easy and immensely popular bread-baking method. Essential.” ―Library Journal

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About the Author

Jeff Hertzberg, M.D. has been a physician, university professor, information technology consultant, and ardent amateur baker. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn. He lives in Minneapolis with his wife and two daughters. Zoë François is a pastry chef and baker trained at the Culinary Institute of America. In addition to writing best-selling cookbooks, she creates tasty desserts on her pastry blog ZoeBakes.com, as well as for the Cooking Channel, General Mills, and many national magazines. Zoë lives in Minneapolis with her husband and two sons.

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Product details

Hardcover: 400 pages

Publisher: Thomas Dunne Books; Second Edition, Revised edition (October 22, 2013)

Language: English

ISBN-10: 1250018285

ISBN-13: 978-1250018281

Product Dimensions:

7.8 x 1.5 x 9.5 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

1,060 customer reviews

Amazon Best Sellers Rank:

#2,728 in Books (See Top 100 in Books)

There's a lot of good information in here but it's scattered and the writing style is more narrative than I would prefer. I don't mean to be harsh but I think this book would be significantly better if it was organized better and was boiled down to about 100 page instead of 400. As another reviewer mentioned, you don't even get to the "master recipe" until page 53. For my first few attempts, I found myself hunting back through the first few chapters, making sure I didn't miss some briefly-mentioned tidbit. The same is true for other recipes too. For example, the pumpernickel recipe on page 123 mentions applying a cornstarch wash to your dough before cooking. So how do you make cornstarch wash? It's not in the index. The answer turned out to be a side note on page 104. Troubleshooting so-so bread also takes a good bit of rummaging.The book shows you how to make a lot of different types of bread with the same dough. Considering how much dough you make at a time, it's good to have options. There are good ones but it seems like the authors are stretching the content when some of the options they present are essentially "big round loaf" vs "long skinny loaf."Like others, I also find the book's "bread in 5" slogan misleading. Even if cooking a loaf took five minutes of hands-on work, it's not like you spend five minutes getting a loaf into the oven and then come back in 45 minutes. The work is broken up between preparing a loaf, coming back to preheat the oven, coming back to do last minute prep work before putting the loaf in the oven, removing the parchment paper 20 minutes later, letting it bake the rest of the way, taking the loaf out and letting it cool a bit before digging in. It certainly beats making a fresh batch of kneaded bread but it's still a fairly long process that needs your attention. That's not bad but it's something to be aware of.One last thing to mention is that this also took more of an investment than I imagined. To do it right, you will need a sealable 5-6 liter/quart container, a pizza stone, a pizza peel and the book gives you a few options for creating steam, to give your bread a crispy crust. I ended up buying a small brownie pan to hold water for steam. You can forgo some of those things if you want but I added it up and including the book, I'm $115 into this little experiment. I'm okay with that but it's something to consider.

As far as culinary skills go, I'm just an average guy in the kitchen. For years my wife has done the majority of the cooking, because she's better at it and much faster than I am. We typically divide the duties with me outside at the grill (if the meal requires anything to be grilled) and her inside doing the real work. Because of some work schedule changes, I've had to up my game a bit in the kitchen, but I still just consider myself a B student in the kitchen.This cookbook completely changed my "average" image though. I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread.It couldn't be simpler.For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. Then the next day you can start baking. Bake however much you want, and then leave the rest of the dough covered in the tub for up to two weeks. You never have to kneed or punch the dough. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them.I can whip up a batch of dough in less than ten minutes. I store all my ingredients in plastic storage containers out in the garage, so I just grab what I need and bring it into the kitchen. I always mix the double batch recipe that they describe as the "6-2-2-13 rule" in one of the sidebars. That way I have plenty of dough to make loaves for my family and make enough to take in to share at work.I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it.The results are amazingly beautiful and delicious (and cheap) loaves of bread. I wish I could post pictures here, but I don't think I can add images until after the book is released to the public in October.The book has a great variety of recipes. I love making the deli rye and pumpernickel. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. You can add fresh rosemary to make herb loaves. My wife's favorite is for me to add a cup of sunflower seeds before mixing. Another favorite of mine is to substitute dark beer for half of the water and add a cup of grated cheese and a cup of chopped fresh jalapenos.I think what I like most about these recipes is that they have a very wide margin for error. It's pretty hard to botch this up. Plus it's very easy to modify the recipes to suit your taste. If you like the flavor of yeast, then use more yeast. If you're watching your sodium, cut back on the salt. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend.Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Sesame seeds are my favorite. Flax seeds are also delicious. It's such a simple way to completely change the flavor of the loaf, all with the same batch of dough.Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. I've enjoyed all of the recipes that I've tried: whole wheat, semolina, English granary with barley malt and malted wheat flakes, and more. They're all amazing.What do you need to get started? Not much really, but I found that some extra accessories like a baking stone, pizza peel, and parchment paper really made things go better for me. I've put together a list of items in this collection:REVISED LINK: http://www.amazon.com/gp/registry/wishlist/2UN6876ZMFBSA/ref=pdp_new_wl?reveal=all&view=nullKeep it cheap!The best way to keep the price down is to buy the staple items at a big store like Smart & Final. Individual yeast packets at the grocery store are probably the most expensive ingredient (about a buck per packet). It's a lot cheaper to buy a pound of yeast for under $4 at Smart & Final. Same goes for the flour: buy big bags of flour at Smart & Final to save money.For any of the difficult ingredients like rye flour (which is nearly impossible to find in my neighborhood) I just buy it here on Amazon. Anything I can't find here at Amazon I can find pretty easily (but not as cheaply) at King Arthur.What's new in this edition?I've been using the original edition of this book for years. The "New" edition has some nice new changes.* Weights & Measures: All of the measures for the ingredients are now listed in tables. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc.), metric units, and also by weight. The most exact measurement is the weight, because regardless of how firmly or lightly you pack your scoops (resulting in different quantities), the weight is what it is. If you pack your cups densely, then 13 cups of flour will be more than is intended. But if you measure by weight, it doesn't matter how many cups you scoop.* More photos: A picture is worth a thousand words. The original edition had good photos, but this one has even more. They really help.* More recipes: The authors have a very active website with a thriving base of fans. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans.* FAQ: This edition includes a great list of Frequently Asked Questions that have come up on their website.* Gluten free: They've added an entire chapter of gluten free recipes.* Tips & Techniques: They've expanded the contents of the Tips & Techniques chapter to provide even more helpful items.* Improved index: The authors' description mentions an enhanced index. The advanced reviewer copy that I have doesn't include the index yet, so I'll just have to take their word for it. I thought the index in the original version was pretty strong, so I'm eager to see what they've done to improve it. Sadly the table of contents is still really bad. It just lists the chapters without any details. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? Gaaah!)I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. I've also given many copies of the first edition as gifts to friends. It's been a blast to see regular guys like me learn to bake amazing breads for our families. A bunch of us even got together and had a huge "Dad's Bake Sale" to raise money for one of our kids' sports teams. It was a huge success.I'll see if I can post some photos in the comments below (you can't link to them in the body of a review like this).Give it a try and have fun with it!EDIT: I've updated the link to the collection of tools. Hopefully Amazon preserves the link.

This book is a serious game changer. I am not kidding when I say that I haven’t bought bread from the store since buying this book. I have tried 4 different recipes so far, and they’ve all been great! The instructions are very easy to understand, and the process is very hands-off.I have a toddler and can easily whip up some dough while he eats lunch. I then let it rest and put it in the fridge until I want to use it (at least overnight). I usually will make up a loaf before he wakes up in the morning, and we have fresh bread for dinner that night!So, so easy, and I can’t stop telling people about this book! I highly recommend checking out their YouTube video (channel is called “Bread in 5”) about gluten cloaking. That was the trickiest part for me, but the video helped a lot.I’m including pictures when I first made up the dough, two hours later, then when I made a loaf the next day, and the finished product! This is the light wheat bread.

I have baked so many loaves of bread after getting the original book - and I've given this book away so many times i had to get the revised edition. This was a transformative book series for me - I grew up in a household (Italian) where I thought fresh bread meant all day baking, kneading, flour everywhere. In this system (check out a Youtube video from their channel to see how easy it is) you make everything in a single bucket and can really have fresh bread very quickly. My friends demand I bring bread to parties, and it is cheap enough (about 50 cents a loaf for artisan bread) that I pretty much make bread for everyone. I was so happy to learn I could have healthy, fresh bread in my life - no preservatives, no weird stuff - just flour, water, salt and yeast, and it was easier than I ever imagined.

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

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

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

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