[J60]≫ PDF Gratis Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking Jeff Hertzberg Zoe Francois 9780312362911 Books

Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking Jeff Hertzberg Zoe Francois 9780312362911 Books

Download As PDF : Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking Jeff Hertzberg Zoe Francois 9780312362911 Books

Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking Jeff Hertzberg Zoe Francois 9780312362911 Books

I have had this book for sometime now and I do find I use it more than I thought I would. Overall I find the process to be easy. I generally cut the recipes in half as there are only two of us. The breads I have made so far include Peasant Bread, Challah Bread, Buttermilk Bread, Deli Style Rye, Vermont Cheddar Bread, Pumpernickle Bread, Boule-herb variation, Pan Di Epi, and Naan. My favorite by far has been the Challah bread with the Naan and the Vermont Cheddar close behind. I have found the bread will freeze well also. Even cutting the recipe in half, you get two loafs. We will eat one and then I just freeze the other for another meal. The only con I have with this book is that the photos are limited and mostly in black and white. I always like a good picture or two in my recipe books and this just doesn't really have that.


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Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking Jeff Hertzberg Zoe Francois 9780312362911 Books Reviews

The author does a good job. The book is well written and laid out for easy navigation. But like so many many books of this nature there is a ton of fluff to get to the meat of the subject. I have tried the base recipe and the bread is awesome. I wish bread book authors would spend more time showing the real techniques they use, step by step. Trust me - with this kind of dough, the shaping and cloaking are absolutely critical. So, for me, the book was a worthwhile buy (I bought used). But for the percentage of the book I will actually use, it is probably just as easy to get form the library. I'll be watching his next book though and if the recipe content goes up I'll probably also pick up. (for you beginners, some of the fluff is probably well worth your read.)
I have now owned this book for several months, and it is easily the most used of all my many cookbooks. We are "clean" eaters and if we eat it, I make it from scratch, and that means I spend a lot of time in the kitchen. This book truly minimizes that time. I've read many of the other reviews with all their "fixes and ideas" to make the bread better. My advice is to bake the bread as the recipes are written. The recipes are outstanding and are written, I believe, to make bread baking simple and easy. The whole idea is to un-complicate the whole process. I have baked the master recipe many, many times with very consistent results. I bake several loaves a week as my family gobbles it up almost as fast as I can bake it. The olive oil pizza dough is a weekly favorite, as is the buttermilk loaf. The buttermilk dough makes perfect sandwich bread. I mix the dough, then divide it into 2 loaf pans, after the 2 hour rise I bake both loaves. I put 1 in the refrigerator for a couple of days, until the other loaf is gone. I have also made the brioche, French baguette, and most recently, bagels. All simple, easy and delicious, and all repeatedly requested by my family.
I paid $7.25, including shipping, for a used copy. This is an earlier edition of a current popular book. The newer edition hasn't been out long enough for used copies to drop in price, so I bought the older/cheaper edition because... I'm cheap.

This book has bread recipes that are either all or majority white (all purpose or bread) flour. If you are looking for recipes that are either 100% or majority whole-grain, see "Healthy Bread in 5 Minutes a Day" by the same authors.

I haven't seen the newer edition so I can't compare. But this seems worth the $7.25 for his "secrets."

I'm not going to give away the author's "secret" procedures, but you can find it in others' reviews, or google the book title/author name, or search for the author's name on the you-toob, and get the basic recipes for free, if you are super cheap.

Another take on the no-knead techniques is by Steve Gamelin. He also has free video recipes on the "Artisan Bread With Steve" channel on you-toob. You can also just search "no knead bread" on the you-tube and get lots of recipes.

This book also has some cool recipes on what to _do/make_ with the bread you bake. And there are some recipes for non-bread items.
Pros
1) Interesting principle, make dough, store in the fridge, use when needed.
2) bread you get is alright. Not great, alright. But without most of the work needed for the great bread.

Cons
1) it is definitively NOT 5 minutes. It is usually 40 minutes to 1 hour in meddling in the kitchen. (waiting, warming up the oven, handling the dough, etc etc). The title is very very misleading
2) They are brushing off handling of super wet dough (75% hydration) like it is nothing. They say, handle it 30-60 seconds tops. That is ridiculous. Especially for a beginner.
3) They are proposing no kneading, but something called gluten cloaking. Gluten cloaking something so wet is not easy. I would even argue that traditional kneading is much much simpler. Still barely any explanation is given. Just a few black and white pictures. You can see their videos online, but the dough they use is never this wet. ( i believe that they changed the recipe slightly in different books, and most videos are from years later.)
4) The book doesn't have measures in weight, which would remove all this controversy of what is too wet vs not wet enough. (
5) The book requires an investment, oven thermometer, pizza peel, baking stone, broiler tray that is the minimum. That is anywhere between 60-100 bucks

I believe that the newer books they have rectified some of these problems, and I would advise people to try those. This one should be skipped!
I have had this book for sometime now and I do find I use it more than I thought I would. Overall I find the process to be easy. I generally cut the recipes in half as there are only two of us. The breads I have made so far include Peasant Bread, Challah Bread, Buttermilk Bread, Deli Style Rye, Vermont Cheddar Bread, Pumpernickle Bread, Boule-herb variation, Pan Di Epi, and Naan. My favorite by far has been the Challah bread with the Naan and the Vermont Cheddar close behind. I have found the bread will freeze well also. Even cutting the recipe in half, you get two loafs. We will eat one and then I just freeze the other for another meal. The only con I have with this book is that the photos are limited and mostly in black and white. I always like a good picture or two in my recipe books and this just doesn't really have that.