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Artisan Bread in Five Minutes a Day: The New Artisan Bread in Five Minutes a Day Hardcover – 10 August 2015
"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
About the Author
Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, and Pizza and Flatbread in Five Minutes a Day. In addition to co-authoring the Bread in Five series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, Zoë Bakes Cake. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.
- Publisher : St Martin's Press; 2 edition (10 August 2015)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 1250018285
- ISBN-13 : 978-1250018281
- Dimensions : 19.89 x 3.61 x 23.09 cm
- Best Sellers Rank: 108,889 in Books (See Top 100 in Books)
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What I particularly like about this book is that it gives you a wide range of types of dough to make using the no knead method which you can then adapt and play with. This is all just so easy it's difficult to understand how the 'knead and prove' method survived this long after the invention of refrigeration!
One piece of advice: The book does talk about making sure your oven is properly calibrated so that you know you're baking at the right temperature. What it doesn't cover (at least, as far as I can tell) is checking the time it takes your oven to heat up. The master recipe says to heat for 20 mins then put the dough in, knowing it won't have reach full temperature yet. However, the temperature it *will* have reached varies enormously from oven to oven. In my rather rubbish gas oven the maximum temperature hadn't even been reached by the end of the allotted baking time. So, know your oven and adjust the pre-heat time accordingly. I pre-heat for 40 minutes now, not 20.