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

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Longueur : 250 pages Word Wise: Activé Langue : Anglais

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Descriptions du produit

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Présentation de l'éditeur

For 30+ brand-new recipes and expanded ‘Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. 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.

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 896 KB
  • Nombre de pages de l'édition imprimée : 250 pages
  • Editeur : Thomas Dunne Books; Édition : 1st (13 novembre 2007)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B000XPNUPY
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5 2 commentaires client
  • Classement des meilleures ventes d'Amazon: n°161.903 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Format: Relié
Ce livre est une vraie révolution - où l'on apprend que pour faire du bon pain sans stress, à la maison, c'est possible ! Le résultat est bluffant. Je n'ai essayé que la recette de base pour l'instant, mais rien qu'avec elle, en incorporant d'autres ingrédients (graines, oléagineux, etc), on peut faire des pains différents avec la même pâte issue de la même "réserve", et aussi de la pizza ou de la flammekuche. Les possibilités ont l'air infinies. Je pense revendre ma MAP bientôt... Je conseille vivement ce livre à ceux qui ont la chance de comprendre l'anglais (je ne sais pas si une traduction existe...)
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Format: Relié
Une baguette fraiche tous les jours, c'est bluffant.
5 min pour faire la pâte, quelques heures d'attente (et oui), 5min pour former le pain de la forme voulue (boule, baguette, couronne, etc...) et 30min au four. C'est tout.
Le pain est quand même un peu moins aéré que celui de mon boulanger, je reste persuadée que l'absence de pétrissage ne peut pas rester sans effet, mais ca reste tout à fait délicieux au palais et aussi pour les yeux.
La recette se trouve sur internet facilement, mais le livre contient un tas de conseils et pas mal d'autres recettes dérivées pour faire différentes sortes de pains, pizza et pâtisseries.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x94996474) étoiles sur 5 1.645 commentaires
1.127 internautes sur 1.149 ont trouvé ce commentaire utile 
HASH(0x9495f00c) étoiles sur 5 Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten 2 décembre 2007
Par louisecook - Publié sur Amazon.com
Format: Relié Achat vérifié
I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.
1.323 internautes sur 1.358 ont trouvé ce commentaire utile 
HASH(0x9495f258) étoiles sur 5 Some notes for sourdough/dense loaf fans 15 décembre 2007
Par born every minute - Publié sur Amazon.com
Format: Relié
This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.

The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...

Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.

As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.

In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)

Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.

It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.

Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.

Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.

By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)
972 internautes sur 1.018 ont trouvé ce commentaire utile 
HASH(0x9495f498) étoiles sur 5 Good premise but better with some modifications 27 janvier 2008
Par R. Currier - Publié sur Amazon.com
Format: Relié
After baking bread from this book for over a month I have a few suggestions for folks that vastly improve (in my opinion) the bread from this book. Even without these changes the bread is still better than store-bought, but it's *not* artisanal quality.

1) WEIGH YOUR INGREDIENTS! This is a cardinal rule of baking and one not to be flaunted. Buy a good scale -- it's as important as your baking stone.

2) Cut the salt and yeast called for by half: I use 10gm salt and 8gm yeast.

3) Preheat your oven for at least an hour at 500 degrees. A 20 minute preheat does NOTHING for your stone and bottom crust. Drop the temp to 450 when the bread goes in the oven.

4) I use Light Whole Wheat Bread on page 74 as my base recipe. The 140 grams of whole wheat flour kicks the flavor level up substantially.

5) Skip the cornmeal and go with parchment paper. SO much easier and no smoke in the kitchen.

6) Get a good instant-read thermometer. The bread is done when it reads 200 degrees. Another pricey tool but you'll soon find it indispensable.

Follow my recommendations and you'll get great bread with excellent top and bottom crust every time.
535 internautes sur 558 ont trouvé ce commentaire utile 
HASH(0x9495f7f8) étoiles sur 5 Excellent! 28 novembre 2007
Par OrchidSlayer - Publié sur Amazon.com
Format: Relié Achat vérifié
I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.

The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!

This is a great book for all cooking experience levels. The recipes are easy and the results impressive.
107 internautes sur 111 ont trouvé ce commentaire utile 
HASH(0x9495f5ac) étoiles sur 5 Not a review but a caution 8 juillet 2008
Par Stacey Lunsford - Publié sur Amazon.com
Format: Relié
There are quite a few errors in the text of the book. The corrections can be found at the authors' website under the Errors tab. [...]
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