About this title: 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 ...
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Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007
ISBN-13:9780312362911ISBN:0312362919
Description: New in new dust jacket. Glued binding. Cloth over boards. With dust jacket. 242 p. Contains: Illustrations. Audience: General/trade. Brand New Hardcover with Dust Jacket-Just Arrived from Publisher-Ships with Tracking # read more
Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007
ISBN-13:9780312362911ISBN:0312362919
Description: New in new dust jacket. Glued binding. Cloth over boards. With dust jacket. 242 p. Contains: Illustrations. Audience: General/trade. brand new read more
Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007
ISBN-13:9780312362911ISBN:0312362919
Description: New in new dust jacket. Glued binding. Cloth over boards. With dust jacket. 242 p. Contains: Illustrations. Audience: General/trade. New hardcover book w/dj. 100% Customer Satisfaction. The discovery that revolutionizes home bread baking. 100% Customer Satisfaction. We ship daily giving extra attention to packaging for your protection. CKBK read more
Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007-11-13
ISBN-13:9780312362911ISBN:0312362919
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780312362911. read more
Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007
ISBN-13:9780312362911ISBN:0312362919
Description: Fine. No dust jacket as issued. Glued binding. Cloth over boards. With dust jacket. 242 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardcover
Publisher: Thomas Dunne Books
Date Published: 2007
ISBN-13:9780312362911ISBN:0312362919
Description: New. No dust jacket as issued. Glued binding. Cloth over boards. With dust jacket. 242 p. Contains: Illustrations. Audience: General/trade. read more
"I'd heard quite a bit about this book, we're into making our own bread, and I keep dreaming of baguettes and boules gracing my kitchen, so we were pretty excited. Took a long time to get a copy of this from the library, there was a pretty impressive waiting list. The basic premise is that you can store dough in your fridge after the first rise, and thus only have to shape the dough and let it rise a second time before baking. My bf has his doubts about the elimination of kneading and thinks the dough doesn't keep it's final shape as well, but we sure do store dough now! The basic boule recipe is pretty tasty, we didn't like the whole wheat one as well as the one we'd previously been using, and we prefer a friend's challah recipe, which also stores/freezes well. We did enjoy some of the recipes for other things, especially dessert, and I'm glad we looked at it. This would probably appeal more to people who don't already have schedules set up to accommodate baking bread all in one go."
This is a great method for baking bread and the results in my own kitchen have been nothing short of astonishing.
But it doesn't take "5 minutes a day".
It takes more like 10 minutes, once a week to mix a batch of dough which will yield about 4 loaves.
Once the batch of dough is mixed, it will rise for about 2 hours, after which you put it in the fridge and then you can pull from this batch during the week to make individual loaves of bread.
To bake a loaf, you pull off some dough and shape it. I think this is where the authors get their "5 minutes". After you shape it, the dough needs to rest for 40 minutes, then bake for 30 more. So, 5 minutes is sort of misleading, but who cares? It's super easy!!
The results, as I said, are close to miraculous. The only equipment I bought was a pizza stone which helps develop that gorgeous crispy, crackly crust. There is no kneading, rising, punching down. It is remarkably easy and I've been baking this bread for a few weeks now. My husband loves it.
"We began making bread almost immediately. The whole family enjoys the hot fresh bread. The instruction is fairly straightforward, my 13 year old is now in charge of breadmaking. She has tried a few of the variations but we always go back to the basic recipe. Our favorite variation is probably the pizza crust. Very pleased with this purchase!"
"This book requires a bit of faith and fudging of numbers - the 'five minutes a day' is a gross understatement, but it's still more convenient than the usual time-and-labor intensive methods.
The 'secret' in this book is to make a huge batch of wet, unkneaded dough and keep it in the fridge. Each day as you want bread, you pull some off, let it warm on the counter as you cook dinner, then bake.
You still need to make dough, and you still need to let it ferment for a few hours initially, but you don't need to proof or rest or punch down or any of that.
My first bread came out sorta so-so, since it was insanely wet. But as it sat in the fridge and gave up some of the moisture, it got REALLY good. Unfortunately, these inconsistent results are expected. Your first loaf will always be worse than the last, due to the lack of fermentation, unless you do a 'rolling stater' type system where you just keep adding new batches of dough to the old.
All in all, I enjoyed the book, and it is helpful for rustic-style daily bread but I'll still go to the Bread Baker's Apprentice if I want great bread"
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