Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardback)
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Short Description for Artisan Bread in Five Minutes a Day People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. This book includes recipes for sumptuous baked desserts, using the same simple time-saving method.
- Published: 13 November 2007
- Format: Hardback 256 pages
- ISBN 13: 9780312362911 ISBN 10: 0312362919
- Sales rank: 3,033
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Reviews for Artisan Bread in Five Minutes a Day
A Must Have Book!
This book is hands down one of my best books now. Once you sit down and read through the theory of it all and why they do it the way they do, it is all so easy. I find it a pretty foolproof method. The dough is hard to handle when you first make it so take their advice and use it once it's been refrigerated until you become better at it.
I have been making bread every day now for the last two weeks. It is without a lie the nicest bread, and I am a real foodie. I am so impressed with it I have been making loaves for my family and friends with rave reviews. This will be my staple bread from now on. The bought stuff does not compare, and I love knowing it is not full of preservatives. I am going to invest in a good bread tin to start making loaves as well.
I'm looking forward to trying the next two books they have by justine
not really 5 minutes innit?
thought I'd try this out, as I couldn't be bothered with the hours waiting for the dough to "prove", plus I'm a weakling when it comes to heavy kneading. The dough is a bit too liquid to handle easily, although refrigerating for a few hours as advised did help. Made half the amount in the recipe, gave me 2 good-sized loaves (the 1st was too flat though, the 2nd, 2 days later was much better). So yes, this is a quicker way of making your own freshly baked bread, and with a little practice you get better at it. But you need space in your fridge to keep it, and yes, 5 minutes to shape after taking out from the fridge. And another minimum 40 minutes for it to "rest" before putting in the oven, and another 30 minutes to bake! So not quite 5 minutes innit?- but still much less time and hassle than the "normal" way. btw the results are still better than from breadmaking machines, I think, and much more fun. Just cut back a little on the liquid. by F Kane