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A great book with all the bread recipes you will ever need for the rest of your life! A bit of a learning curve but once you get your head wrapped around this very easy technique of making bread you will never, ever, need to knead for 10 min. again!
Col metodo di Five Minutes a Day, fare il pane diventa un gioco! Sia pane di grano che pane senza glutine o ai cereali. E avrete sempre pasta pronta in frigo per fare subito sia pane che pizza o altri tipi di pane. Per me l'unico e che, siccome l'impasto rimane in frigo fino a 15 giorni, prende un sapore forte che sembra il sapore del pane fatto con pasta made, ma che a me non piace tanto. Ma comunque lo consiglio senza esitazione a tutti, e sopra tutto a chi non ha molta esperienza nel fare il pane.
I love the fact that this book simplifies the "rising" part of the bread . . . although what is warm water to some is hot water to yeast. The recipes themselves are reasonably straightforward, but there is so much information at the beginning of the book that you feel that you must completely revamp your cooking equipment and restock your kitchen. However, the basic wheat bread recipe can be adapted with many herbs and spices, and the use of steam keeps the bread from over-hardening. I am not sure I would recommend this book for the novice baker, but there sure is some good information.
I haven't tried very many of the recipes yet. I have been tweaking the recipes to meet the tastes and preferences of my family on 2 of the recipes. It actually helps you out with this. Otherwise, I would have hated this book. I think once I get one recipe working the way I want, then I can expand my experiences. Besides a lot of the recipes use several choices of a handful of basic bread recipes. I am looking foward to experimenting. I enjoy having the dough already made and waiting to be used in my fridge. I have not had success with kneading dough (I usually over work it). I recommend this book a lot. I love the concept of it, and I love how it helps you figure out how to tweak it to your preferences.
These authors write great, no-fail, baking instructions and they have the best bread book that I've used. I love their Artisan Bread in Five Minutes a Day book, in part because you do not need anything other than what's in your kitchen to launch yourself into bread-baking. Some of the recipes require special flours, but you can work around that. Not so with this book. You have to have special ingredients to use this book--or at least one--vital wheat gluten--which is only available on-line if you live in a town that is not based In a major metropolitan city with specialty shops. The book is worth the investment for advanced and engaged bakers; if that's not you, try the other Artisan Bread book and you will be ecstatic.
Good book, pretty decent learning curve. I have experience in baking bread and this method represents a fair amount of change over what I am used to. If you are like me at all, I recommend that you read ALL of the instructions before you jump in. I would have been better off if I had absorbed all of the theory before I started. (That is a comment on so much of my life). Even though my result was not optimal, I think my first try was tasty and not a waste. Things I wish I had known are: start with a recipe that you want to enjoy over and over. You will be making enough for a number of meals. It really takes more than 5 minutes just because the bread needs to warm and the oven needs to heat. Even though you are used to bying a larger loaf at the store, think small. Think how much you enjoy that small, warm loaf they bring at the restaurant. You can enjoy that slice at any meal and the prep work is far less than a normal bread making commitment.
I love the flavor of the breads, the types of breads, and the assortment of grain options. I also love, love, love that it has a gluten-free section, since so many friends and family struggle with allergies.
This method really is doable and I have been doing it for months (and saving a small fortune along the way).
My only beefs are with the stated resting times for the dough and the dullness of the cookbook itself. I did a more thorough review of this book and also offered some suggestions on minimizing the initial costs ([...]), but that's the meat of my thoughts on the matter.
I like the technique, convenience, and the breads I have tried so far and look forward to trying others. I wanted the kindle version to take into the kitchen with me, but I'm a little disappointed in the version. I don't know if it's to keep the file size down or for some other reason, but there are very few photos and especially color photos in the Kindle version. With a cookbook the photos are both helpful and pleasant. Live and learn. I'd still recommend the book, but probably the paper version.