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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Anglais) Relié – 12 novembre 2007


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Descriptions du produit

Vegetarian food is easy to have as part of a healthy diet. However, while vegetables are low in fat and calories, it is important to maintain a balanced diet that includes all the foods we need. Part of the popular Cook Smart series from Weight Watchers, Cook Smart Vegetarian is crammed with tasty, sustaining, filling, meat-free meals that will be equally popular with vegetarians and meat eaters alike.


Détails sur le produit

  • Relié: 256 pages
  • Editeur : Thomas Dunne Books (12 novembre 2007)
  • Langue : Anglais
  • ISBN-10: 9780312362911
  • ISBN-13: 978-0312362911
  • ASIN: 0312362919
  • Dimensions du produit: 19,8 x 2,5 x 23,7 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 113.937 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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1 internautes sur 1 ont trouvé ce commentaire utile  Par Isabelle Renaud le 18 mai 2010
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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Par Fabienne le 15 novembre 2011
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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1.104 internautes sur 1.123 ont trouvé ce commentaire utile 
Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten 2 décembre 2007
Par Louise DeSalvo - 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.
1.303 internautes sur 1.337 ont trouvé ce commentaire utile 
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.)
940 internautes sur 982 ont trouvé ce commentaire utile 
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.
528 internautes sur 551 ont trouvé ce commentaire utile 
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.
103 internautes sur 107 ont trouvé ce commentaire utile 
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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