Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

bread

Reviewed by Diane B (Library Staff)

Making homemade bread can be daunting on busy days or weeks when time is at a premium and a good bakery is nearby, however, Jeff Hertzberg has broken down the process to take five minutes of concentrated time to have to have fresh bread any time for two weeks! Sound too good to be true, well it is, but the title is referring to your time invested in actively handling the dough/ingredients rather than the time the dough is in the oven or proofing. Basically it breaks down to pour ingredients into a bowl, let sit for two hours to two weeks in fridge, then cut off a chunk to shape, put in oven, eat fresh bread, and repeat at will. The simple recipe makes good hearty bread quick and easy enough to take on after work on a Monday. The book includes several variations for any occasion.

Located in Adult Nonfiction (641.815 HER)

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