Dimensions: 400 pages, 9.39 × 7.56 × 1.44 in
Published: October 22, 2013
Publisher: St. Martin's Press
The following ISBNs are associated with this title:
ISBN - 10: 1250018285
ISBN - 13: 9781250018281
Read from the Book
1 INTRODUCTION Making Artisan Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough Like most kids, Jeff and his brother loved sweets, so dessert was their favorite time of day. They’d sit in the kitchen, devouring frosted supermarket doughnuts. “Those are too sweet,” Grandmother would say. “Me, I’d rather have a piece of good rye bread, with cheese on it.” Munch, munch, munch. Their mouths were full; the boys could not respond. “It’s better than cake,” she’d say. There’s a certain solidarity among kids gorging on sweets, but secretly, Jeff knew she was right. He could finish half a loaf of very fresh, very crisp rye bread by himself, with or without butter (unlike Grandma, Jeff considered cheese to be a distraction from perfect rye bread). The right stuff came from a little bakery on Horace Harding Boulevard in Queens. The shop itself was nondescript, but the breads were Eastern European masterpieces. The crusts were crisp, thin, and caramelized brown. The interior crumb was moist and chewy, but never gummy, and bursting with tangy yeast, rye, and wheat flavors. It made great toast, too—and yes, it was better than cake. The handmade bread was available all over New York City, and it wasn’t a rarefied delicacy. Everyone knew what it was and took it for granted. It was not a stylish addition to affluent lifestyles; it was a simple comfort food brought here by modest immigrants. B
Table of Contents
Acknowledgments . . . . . . . XX
The Secret . . . . . . . . XX
Preface  . . . . . . . . XX
1 Introduction . . . . . . . . XX
2 Ingredients . . . . . . . . XX
3 Equipment . . . . . . . . XX
4 Tips and Techniques . . . . . . . . XX
5 The Master Recipe . . . . . . . XX
6 Peasant Loaves  . . . . . . . XX
7 Flatbreads and Pizzas . . . . . . . XX
8 Gluten-Free Breads. . . . . . . . XX
9 Enriched Breads and Pastries . . . . . . XX
Sources for Bread-Baking Products . . . . . XX
Sources Consulted . . . . .  . .           XX
Index . . . . . . . . . XX
From the Publisher
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day—the revolutionary approach to bread-making
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.
This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë’s innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
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.
Praise for The New Artisan Bread in Five Minutes a Day “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 Praise for Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day “Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” -- The New York Times “If man cannot live by bread alone, it may be because Jeff Hertzberg and Zoë François didn’t publish their book sooner… [They''ve] developed a method that makes any home into a mini artisan bake shop… Hertzberg and François’ practical, common