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About Jeff Hertzberg
You might think a doctor makes an unlikely cookbook author. But careers take interesting twists and turns--after a few years in medical practice, I trained in medical computer science, and established a consulting practice, helping develop computer systems to track and improve the health of people with chronic diseases. As my own boss, I had time to spend with my young children. Making my own time also let me indulge my obsession with food, baking, and recipes. I'd come to Minneapolis in 1987 for a medical residency, and it's a great town, but in 1987, the artisan bread revolution hadn't hit. I pined for the great European and ethnic breads I'd grown up with in New York City. So my wife, a talented college co-op baker, taught me the traditional bread-baking method, and I was hooked. I read everything that had ever been written about bread baking and fantasized about building a backyard brick oven.
Working 100-hour weeks, I didn't really have time for a new hobby. So I started tinkering and experimenting, and found that dough can be stored for much longer than traditional books recommend, so long as it's mixed very wet--and having the dough pre-mixed and ready to go is what saves time for busy people. Baking professionals might say that a high level of "hydration" allows for a very long "ritard" phase under refrigeration. But then, most professionals wouldn't be willing to try storing mixed dough in the fridge for two weeks.
Except for chef Zoë François, whom I met in our kids' music class. I told her about a fluke experience I'd had in 2000--calling in to Lynne Rossetto Kasper's The Splendid Table radio show, and asking how an amateur like me might get a cookbook into print--a bread cookbook that promised artisan bread in five minutes a day. An editor was listening and had requested a book proposal, but I never did it--my wife and I'd gotten too busy with our second daughter. This wonderful offbeat opportunity never would have amounted to anything without the blessing of a chance meeting. Zoë was more of an adventurer than her peers, so we got busy on a proposal, and ultimately, the manuscript for Artisan Bread in Five Minutes a Day.
Artisan Bread sold out within days during the busy Holiday season of 2007. With great reviews and the strong support we provide at the Artisan Bread website, we did well enough to garner a second book offer. Our readers had asked us for whole grain and gluten-free versions of our method, so that's what we wrote. Healthy Bread in Five Minutes a Day has been a joy for me, in part because it let me continue to contribute to preventive health.
Not to mention letting me continue to bake bread twice a day.
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Their first book was called “stupendous,” “genius,” and “the holy grail of bread making.” Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain.
Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. .
Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids’ music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They’ve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.
Most of us dream about having the time to make fresh bread, to fill our kitchen with the irrestible aromas of a bakery every day. Now, with Jeff and Zoe's new bread-making method, you too can make your own loaves in only five minutes a day! No bread machine required, and no need for kneading - it's revolutionary!
In this amazing new book, Jeff and Zoe prove that baking bread can be easier and quicker than a trip to the baker's. Their method is quick and simple, and produces perfect, scrumptious loaves every time. In exchange for a mere five minutes of your time, your warm, indulgent, crusty breads will rival those of the finest bakers in the world.
With nearly 100 recipes that use this ingenious technique, Five Minute Bread is a revelation for anyone who thinks that home-made bread is too much work. Crusty baguettes, mouth-watering ciabattas, hearty sandwich loaves and even buttery pastries will become everyday treats with this innovative book.