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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – October 22, 2013

4.7 4.7 out of 5 stars 3,854 ratings

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers!

With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book,
Artisan Bread in Five Minutes a Day.

Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

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Book recommendations, author interviews, editors' picks, and more. Read it now.

From the Publisher

New Artisan Bread Jeff Hertzberg Zoë François

Editorial Reviews

Review

“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

Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City. He continues to teach the importance of moderation and variety in a healthy diet, and works as a medical director and consultant focusing on health-improvement programs. During his medical residency, he started a years-long quest to figure out how to make dough that was convenient enough to use every day. He turned an obsession with bread and pizza into a second career as a cookbook 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 Minutes 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.

Product details

  • Publisher ‏ : ‎ Thomas Dunne Books; Second Edition, Revised (October 22, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 1250018285
  • ISBN-13 ‏ : ‎ 978-1250018281
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8 x 1.4 x 9.65 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 3,854 ratings

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Customer reviews

4.7 out of 5 stars
3,854 global ratings

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Customers say

Customers find the recipes in the book easy to follow and understand. They appreciate the helpful details and advice provided in the book, which provides great bread quality. The process is hands-off and produces fresh baked bread with a crisp crust and crumb similar to good bakery artisan bread. The results are outstanding and perfect. The book makes the method faster, easier, and consistent. The writing style is clear and practical, providing practical instructions and recommendations.

AI-generated from the text of customer reviews

474 customers mention "Taste"458 positive16 negative

Customers enjoy the bread recipes in the book. They find the breads tasty and easy to make, with a great crust and crumb. The recipes are simple to understand and involve stretching dough on a floured surface. There are many options for the dough, so even a toddler can easily whip up some dough while he eats lunch.

"...It will also allow you to practice skills like shaping, slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild...." Read more

"...Also, it's notable that the book includes recipes and ideas that go beyond the breads, such as spreads, sandwiches, and even a Moroccan-Style..." Read more

"...The secret to the book's popularity is not just the excellent recipes, but the carefully thought out no-knead method using high moisture dough...." Read more

"...That said, if you have the time, I think this is a foolproof recipe that is easily worth the money for the expertise..." Read more

411 customers mention "Ease of follow"382 positive29 negative

Customers find the book's basic recipe easy to follow. They appreciate the quick and simple approach to making fresh bread, with minimal cleanup and minimal cost. The index is well-organized and easy to use. The breads have a wonderful crunchy crust and are soft and delicious inside.

"...The recipes in this book are easy to follow, easy to make and have great results...." Read more

"...bread recipes; it's an entire cookbook with a well-planned and easy to use index...." Read more

"...The method is simple: You mix four ingredients (yeast, warm water, salt and flour) in a large bowl or plastic container, let it rise for two hours..." Read more

"...This bread recipe is easy to follow..." Read more

143 customers mention "Information quality"143 positive0 negative

Customers find the book provides helpful information on bread making processes and methods. They appreciate the advice provided based on common questions. The book clearly details everything needed, including ingredients and techniques. It keeps their minds open to new ideas.

"...It will also allow you to practice skills like shaping, slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild...." Read more

"...It simply and clearly details everything you need--the ingredients to buy, the skills you need to develop, tools to buy, etc.--in order to make..." Read more

"Beautiful pictures, great information, interesting recipes. Yummy breads and worth the purchase!" Read more

"...master recipe is pretty straightforward, but it also has a bunch of tips and techniques that seem useful as well, so I think it's definitely worth..." Read more

99 customers mention "Bread quality"85 positive14 negative

Customers enjoy the bread quality. They say it's fresh, with a crispy crust and good cell structure. The recipes are easy to follow, similar to good bakery artisan bread. They mention their favorite is the Buttermilk Loaf Bread.

"...It will also allow you to practice skills like shaping, slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild...." Read more

"...the master dough recipe the most, but there are enriched doughs, olive oil doughs, and others, and tons of recipes for both breads and for dishes..." Read more

"...But it really does "spring" in the oven and develop a crisp, nutty crust and an open crumb...." Read more

"...Fresh artisan bread is a necessary part of the ultimate home chef's dining experience, and with it suddenly a complete $200 ($150+tax+tip) restaurant..." Read more

97 customers mention "Results"91 positive6 negative

Customers find the book's recipes easy to follow and produce great results. They appreciate the straightforward techniques and minimal ingredients required for fresh baked bread. The authors have refined and improved their processes, providing a clear purpose for the end product. The recipes work well, with beautiful loaves and an overnight rising method that works properly.

"...The recipes in this book are easy to follow, easy to make and have great results...." Read more

"...popularity is not just the excellent recipes, but the carefully thought out no-knead method using high moisture dough...." Read more

"It seems to work pretty well...." Read more

"...I do appreciate the narrative style - the why as to how things work and how they should work...." Read more

82 customers mention "Bread making speed"82 positive0 negative

Customers find the book's bread-making method easy and fast. They mention it makes the method even faster, easier, and with more consistent results. The prep work to get the dough ready and waiting in the refrigerator is minimal. They also mention that you can make your bread dough in advance and store it in the refrigerator. The book gets them baking right away and teaches some of the things that will make.

"...But you might like it because you can make good bread fast. This book has paid for itself already (and I haven't had it that long!)...." Read more

"...There's no required rest and no oven to preheat for this one, making it the fastest bread in the book. Just one final point...." Read more

"...is a secret most professional chefs already know: You can make your bread dough in advance and store it in the refrigerator, and it actually gains..." Read more

"The reason I purchased this book is I wanted a simple, quick way to make bread...." Read more

79 customers mention "Writing style"68 positive11 negative

Customers find the book's writing style clear and easy to understand. They appreciate the practical instructions and recommendations in a straightforward, simple way. The techniques are described clearly and are well-laid out. Readers also mention that the authors have refined their processes and improved them.

"...of no-knead bread recipes; it's an entire cookbook with a well-planned and easy to use index...." Read more

"...The book is well written, well organized and attractively laid out with photos and info boxes with additional information engagingly presented...." Read more

"...Now I know why, this is it. Easy read, complete "tips & technics" section explaining any and all instructions that may be included in the recipes in..." Read more

"...The book is contains well-written interesting narrative, descriptive easy-to-follow instructions, and is a pleasure to read...." Read more

67 customers mention "Value for money"56 positive11 negative

Customers find the book provides good value for money. They say it's worth the money, costing pennies to make, and is super easy. The approach saves them tons of time, keeping it simple and basic with no strange ingredients. They describe it as the ultimate lazy man's way to making bread.

"...carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread...." Read more

"...a two-hour rise probably because they want to keep it simple, nonfussy and accessible; longer rises necessitate more lead time and planning...." Read more

"...time, I think this is a foolproof recipe that is easily worth the money for the expertise..." Read more

"...Yummy breads and worth the purchase!" Read more

The cookbook that changed my life
5 out of 5 stars
The cookbook that changed my life
As far as culinary skills go, I'm just an average guy in the kitchen. For years my wife has done the majority of the cooking, because she's better at it and much faster than I am. We typically divide the duties with me outside at the grill (if the meal requires anything to be grilled) and her inside doing the real work. Because of some work schedule changes, I've had to up my game a bit in the kitchen, but I still just consider myself a B student in the kitchen.This cookbook completely changed my "average" image though. I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread.It couldn't be simpler.For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. Then the next day you can start baking. Bake however much you want, and then leave the rest of the dough covered in the tub for up to two weeks. You never have to kneed or punch the dough. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them.I can whip up a batch of dough in less than ten minutes. I store all my ingredients in plastic storage containers out in the garage, so I just grab what I need and bring it into the kitchen. I always mix the double batch recipe that they describe as the "6-2-2-13 rule" in one of the sidebars. That way I have plenty of dough to make loaves for my family and make enough to take in to share at work.I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it.The results are amazingly beautiful and delicious (and cheap) loaves of bread. I wish I could post pictures here, but I don't think I can add images until after the book is released to the public in October.The book has a great variety of recipes. I love making the deli rye and pumpernickel. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. You can add fresh rosemary to make herb loaves. My wife's favorite is for me to add a cup of sunflower seeds before mixing. Another favorite of mine is to substitute dark beer for half of the water and add a cup of grated cheese and a cup of chopped fresh jalapenos.I think what I like most about these recipes is that they have a very wide margin for error. It's pretty hard to botch this up. Plus it's very easy to modify the recipes to suit your taste. If you like the flavor of yeast, then use more yeast. If you're watching your sodium, cut back on the salt. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend.Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Sesame seeds are my favorite. Flax seeds are also delicious. It's such a simple way to completely change the flavor of the loaf, all with the same batch of dough.Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. I've enjoyed all of the recipes that I've tried: whole wheat, semolina, English granary with barley malt and malted wheat flakes, and more. They're all amazing.What do you need to get started? Not much really, but I found that some extra accessories like a baking stone, pizza peel, and parchment paper really made things go better for me. I've put together a list of items in this collection:REVISED LINK: http://www.amazon.com/gp/registry/wishlist/2UN6876ZMFBSA/ref=pdp_new_wl?reveal=all&view=nullKeep it cheap!The best way to keep the price down is to buy the staple items at a big store like Smart & Final. Individual yeast packets at the grocery store are probably the most expensive ingredient (about a buck per packet). It's a lot cheaper to buy a pound of yeast for under $4 at Smart & Final. Same goes for the flour: buy big bags of flour at Smart & Final to save money.For any of the difficult ingredients like rye flour (which is nearly impossible to find in my neighborhood) I just buy it here on Amazon. Anything I can't find here at Amazon I can find pretty easily (but not as cheaply) at King Arthur.What's new in this edition?I've been using the original edition of this book for years. The "New" edition has some nice new changes.* Weights & Measures: All of the measures for the ingredients are now listed in tables. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc.), metric units, and also by weight. The most exact measurement is the weight, because regardless of how firmly or lightly you pack your scoops (resulting in different quantities), the weight is what it is. If you pack your cups densely, then 13 cups of flour will be more than is intended. But if you measure by weight, it doesn't matter how many cups you scoop.* More photos: A picture is worth a thousand words. The original edition had good photos, but this one has even more. They really help.* More recipes: The authors have a very active website with a thriving base of fans. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans.* FAQ: This edition includes a great list of Frequently Asked Questions that have come up on their website.* Gluten free: They've added an entire chapter of gluten free recipes.* Tips & Techniques: They've expanded the contents of the Tips & Techniques chapter to provide even more helpful items.* Improved index: The authors' description mentions an enhanced index. The advanced reviewer copy that I have doesn't include the index yet, so I'll just have to take their word for it. I thought the index in the original version was pretty strong, so I'm eager to see what they've done to improve it. Sadly the table of contents is still really bad. It just lists the chapters without any details. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? Gaaah!)I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. I've also given many copies of the first edition as gifts to friends. It's been a blast to see regular guys like me learn to bake amazing breads for our families. A bunch of us even got together and had a huge "Dad's Bake Sale" to raise money for one of our kids' sports teams. It was a huge success.I'll see if I can post some photos in the comments below (you can't link to them in the body of a review like this).Give it a try and have fun with it!EDIT: I've updated the link to the collection of tools. Hopefully Amazon preserves the link.
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Top reviews from the United States

  • Reviewed in the United States on April 13, 2014
    Who knew it could be this easy to make amazing bread? The recipes in this book are easy to follow, easy to make and have great results.

    I have made many batches of the master recipe, the Vermont Cheddar bread, the rye bread and the brioche. The master recipe is an extremely versatile recipe. I have used it to make pizza, hamburger buns, rolls, flat bread, stuffed buns, and many other kinds of sweet and savory bread. For example I have added cinnamon, walnuts and dried fruit to the master recipe, I've added nutella (which is awesome--you just roll out the dough then spread Nutella on it roll it up, shape and bake), I've done peanut butter and chocolate chips, chunks of cheese and herbs. You could pretty much add anything you like to the master recipe and make an amazing loaf of bread.

    The brioche dough is AMAZING! I made cinnamon rolls with this dough and they were probably the best cinnamon rolls I've had. There are so many ways to use this dough. This dough would be great for making baked good gifts (as is the master recipe).

    The Vermont Cheddar bread is also really great. It rises well, and I find it a bit airier than the mater recipe. I think because it has sugar in it the crust gets darker than the master recipe.

    The Rye bred was delicious. I used it for grilled cheese and also toasted some slices and topped it with lox and cream cheese.

    My first batch of bread did not turn out great, but still tasted good. Here is what I have learned through trial and error. I find I get an airier crumb by letting the dough rest for 90 minutes. I also discovered that I usually get 3 loves out of the master recipe instead of 4, so I needed to increase the baking time for those loves to 40 minutes. In the book they suggest using a little bit of dough from your previous batch of mater recipe in your new batch--I do this every time, and I do think it helps to add flavor to the bread. In some of the videos they use parchment paper instead of cornmeal--this is a helpful tip if you are not so great with a pizza peal. There is a really helpful trouble shooting section in the book, as well as a Q & A that is also helpful.

    Equipment: The main thing you need is a big enough bowl or container for the dough. Here are some things I find are helpful to have: A dough whisk--makes mixing up the dough too easy and you don't have to get your hands dirty, measuring spoons with a 1/2 Tablespoon measure, a pizza stone-I found one on sale for $15 and it made difference in the crust of the bread, a pizza peal, a good sharp knife for slashing the bread (kitchen aid makes a good knife--it is a small serrated utility knife--it solved all my slashing problems) and a metal pan for the water for steam (many people use an old broiler pan).

    I think this is also a good book for someone who wants to start seriously baking bread (and by that I mean someone who wants to learn all about bread and sourdough and other fancy stuff). This book will give you some quick success and build your confidence. It will also allow you to practice skills like shaping, slashing, using a pizza peal etc.. It is also a good way to let your creativity run wild. If you are already an experienced bread baker you might find this book too basic. But you might like it because you can make good bread fast.

    This book has paid for itself already (and I haven't had it that long!). I haven't bought bread, rolls, or pizza crust since I bought this book. Since the dough is always ready to go you can come home and make a pizza after work in the same time it would take to order one. I love that I can provide healthy, homemade bread for my family. I think anyone you would give this bread to, either as a gift or at a meal, would be impressed. I am definitely a super fan of this book!
    39 people found this helpful
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  • Reviewed in the United States on October 22, 2013
    While I admit that the authors have omitted the rise and bake times in their statement that these artisans loaves can be routinely enjoyed at home with only 5 minutes per day, their explanation for their reasoning is quite valid. Their, "5 minutes," includes active time, time that must be solely devoted to the process. During the rising, resting, chilling, and baking, the artisan can be doing other things and therefore the time is not really devoted to the bread.

    The bottom line is that you cannot decide to have this bread and eat it, let alone just have it, in a mere five minutes. That said, five minutes now can, indeed, give you great bread later on in the same day. And I simply cannot imagine a lifestyle that is truly busy enough to preclude carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread. Believe me, if I can do it, then so can you, but it does require just a bit of planning.

    I must admit here that I did cheat a bit. Having heard about this wondrous technique, I went directly to the authors' website to learn more about it. I then proceeded to make the Basic Recipe, without ever purchasing the book. Then I graduated to Brioche, Pannetone, and Hot Cross Buns, all courtesy of the instructions on the website. My family and I have been enjoying the fruits of these authors' labors for several weeks now. I began to feel guilty for having exploited the authors, and decided that I really ought to buy at least one copy of the book. That was a few weeks ago, when the revised edition was available only for pre-order. I decided to go ahead with the revised edition, despite concerns that some of the original recipes may have been sacrificed to allow room for the newly added ones.

    As explained by the authors in this new edition, a major difference is the addition of weight measurements for all of the ingredients. It was as if they'd read my mind. Many times, while diligently measuring out 7 cups or more of flour, I had lost count and had to remeasure. Each of those times, and many in between, I longed for weight measurements so that I could use my digital scale, Ozeri Touch Professional Digital Kitchen Scale (18 lbs Edition), Tempered Glass in Elegant Black (which I adore), and never worry about losing count again. Apparently, others had voiced this request through the website, and the authors actually heeded the advice of their readers!

    The authors also explain that the number of pictures in their original edition was severely limited by their publishing budget, and that the new edition includes 150 How-To-Black&White photos and 40 color images of their loaves. Having never seen the original edition, I don't know first hand how this measures up, but the authors mention that the other edition had only 8 color photos and, "a smattering," of Black&Whites.

    As for recipes, the only recipe I've sought that wasn't available on the website (or in the other edition, apparently) was the Pretzel Bun Recipe, which is proudly displayed on page 207 of this edition.

    That brings me to another point regarding the Index. The index in this edition, at least, is a delight to peruse. Within the first ten minutes of opening the book, I'd already found many old favorites and new loaves to try in the coming weeks. There's even a Soft White American Loaf for all those kids (and young at heart) who lamented the loss of Wonder Bread from the shelves when Hostess met its demise. Also, it's notable that the book includes recipes and ideas that go beyond the breads, such as spreads, sandwiches, and even a Moroccan-Style Gazpacho. This is more than just a collection of no-knead bread recipes; it's an entire cookbook with a well-planned and easy to use index.

    Oh, and for those of you who felt duped because you cannot actually eat the bread 5 minutes after deciding to prepare it, try the Naan Bread on page 260. There's no required rest and no oven to preheat for this one, making it the fastest bread in the book.

    Just one final point. I have many times been enticed by cookbook authors' claims of fast and easy recipes only to find that indeed they would be fast and easy if only I could find the rare (and/or expensive) ingredients in my local grocery store. The Master Recipe in this book was created, tested, and perfected using Gold Medal All-Purpose Flour, precisely because that's what most people have in their pantries or can easily find at the local chain grocer.

    Thank you, Chef Francois and Dr. Hertzberger for my new favorite cookbook!

    UPDATE 10/24/13: I just realized that I neglected to mention that each recipe has BOTH weight and volumetric measurements for its ingredients in table form. So, if you'd rather use measuring cups than a scale, you're free to do so. Yesterday, I used the scale for the flour but measured the other ingredients by volume.
    74 people found this helpful
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Top reviews from other countries

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  • Amazon Customer
    3.0 out of 5 stars Gato por lebre
    Reviewed in Brazil on August 6, 2017
    Achei que o livro tivesse mais fotos e a impressão fosse num papel de melhor qualidade. Muito pobre em fotos ! Fica muito a desejar.
  • Lorraine & Marty
    5.0 out of 5 stars Schön aufgemacht, sehr informativ, tolle Rezepte
    Reviewed in Germany on January 29, 2018
    Ich war bei Youtube auf das Grundrezept des Artisan Bread gestoßen, fand es sehr interessant und hatte es ausprobiert.
    Das Ergebnis war sehr schön und darum fand ich es sehr verlockend, mehr über die Möglichkeiten des simplen Teiges zu erfahren.
    Darauf hin habe ich mir das Buch gewünscht und zum Geburtstag bekommen.
    Und ich muss sagen, dass ich sehr zufrieden damit bin.
    Das Buch ist bekanntlich auf Englisch, aber für jemanden mit mittelmäßigen Englisch-Kenntnissen durchau zu verstehen.
    Ich musste zwar einige Begriffe nachschlagen - da mir zum Beispiel die Vokabeln der verschiedenen Mehlsorten nicht geläufig waren -, alles in allem hatte ich aber keine Verständnisschwierigkeiten.
    Die Erklärungen und die Tipps und Tricks des Buches haben mir - obwohl ich schon lange Sauerteigbrote selbst backe - sehr weitergeholfen und haben meine Brote insgesamt verbessert.
    Ich habe bisher nur wenige des Rezepte umgesetzt und natürlich gefallen einem manche Brote besser als andere, aber das ist selbstverständlich Geschmacksache. Ich freue mich auf jeden Fall schon sehr darauf weitere Rezepte und auch die anderen Teigvarianten zu testen.
  • Monica
    5.0 out of 5 stars Five Stars
    Reviewed in India on March 3, 2018
    This book is absolutely first rate.
    Five and even more stars for demystifying bread making.
  • J. Young
    5.0 out of 5 stars Worth its weight in gold.
    Reviewed in Australia on June 23, 2018
    Have made several loaves so far and have been happy with them. My husband loves the bread, not good for his waist line but as long as he is happy that's what counts. The bread is great that you don't have to labour to make it. I am just waiting to get another container so I can make up some of the other dough to make some of the other recipes. Have been really excited to be able to make this bread. If you are hesitant about buying this book don't be, it's a great investment.
  • lefranc
    5.0 out of 5 stars pain sans pétrissage
    Reviewed in France on August 19, 2016
    parfait et bluffant , j'ai définitivement adopté cette méthode qui permet de faire du pain croustillant , à la mie parfaite , et au fur et à mesure des besoins .