The best of Artisan bread in five minutes a day : favorite recipes from BreadIn5

The best of Artisan bread in five minutes a day Favorite recipes from BreadIn5

Jeff Hertzberg

Book - 2021

Hertzberg and François share a versatile bread dough recipe that can be taken in many directions. Here they have chosen their absolute favorite recipes, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites the book pulls in a few new tricks, tips, and techniques that help you have stunning, delicious bread on day one. Everyone can be a baker, with only five minutes a day of active preparation time! -- adapted from publisher info

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Subjects
Cooking (Bread)
Bread.
Cookbooks.
Recipes.
Genres
Cookbooks
Recipes
Published
New York : St. Martin's Press 2021.
Language
English
Main Author
Jeff Hertzberg (author)
Other Authors
Zoë François (author)
Edition
First edition
Physical Description
xvi, 252 pages, 32 unnumbered pages of plates : color illustrations ; 24 cm
Bibliography
Includes index.
ISBN
9781250277435
  • Acknowledgments
  • The Secret
  • Foreword
  • 1. Introduction
  • 2. Ingredients
  • 3. Equipment
  • 4. Tips and Techniques
  • 5. The Master Recipe
  • 6. More Basic Doughs
  • 7. Classic Shapes with Master and Basic Doughs
  • 8. Loaves from Around the World
  • 9. Pizza and Flatbreads
  • 10. Gluten-Free Breads
  • 11. Enriched Breads and Pastries
  • 12. Natural Sourdough Starter (Levain)
  • Sources for Bread-Baking Products
  • Index
Review by Publisher's Weekly Review

After 15 years, over 860,000 copies of their bread cookbook series in print, and a pandemic-fueled sourdough craze, Hertzberg and François (Holiday Celebration Breads in Five Minutes a Day) collect 80 of their most adaptable recipes and supplement them with a host of new techniques and shortcuts in this definitive guide to bread making. Their simplified method of refrigerating high-moisture, no-knead doughs for daily baking can be applied to whole-grain, enriched, and sourdough loaves; pizzas; and even gluten-free breads--each of which gets its own chapter. (The five minutes a day refers to active prep time for the doughs.) Beyond loaves, boules, and flatbreads are a raspberry star bread, and honey-glazed doughnuts--which, when fried properly, take in only 15 to 45 calories' worth of oil. Dietary accommodations include a healthier version of brioche, made with less butter and a blend of white and whole-wheat flours, and a gluten-free take on rye bread that uses teff flour. A thorough rundown of troubleshooting tips covers storage, freezing, cooking on the grill, par-baking, and issues with density. Based on feedback from readers, the authors offer recipes with reduced amounts of yeast, "flavor boost" options, and variations for resting and baking times. Both veteran and novice bread bakers will find empowerment and inspiration in this excellent guide. Agent: Jane Dystel, Dystel, Goderich & Bourret. (Oct.)

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