The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5

WITH A FOREWORD BY ANDREW ZIMMERN

"What Zoë and Jeff have done with the Artisan Bread in Five Minutes series is prove that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits." —From the Foreword by Andrew Zimmern

From Jeff Hertzberg, M.D., and Magnolia Network's Zoë François, the authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques.

With nearly one 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. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?”

With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, 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 Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker—with only five minutes a day of active preparation time.

ISBN-13: 9781250277435

Media Type: Hardcover

Publisher: St. Martin's Publishing Group

Publication Date: 10-12-2021

Pages: 272

Product Dimensions: 7.30(w) x 9.00(h) x 1.00(d)

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 trained at the Culinary Institute of America. In addition to co-authoring the Bread in Five series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, Zoë Bakes Cake.

Table of Contents

Acknowledgments
The Secret
Preface
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 Flatbreads and Pizzas
10 Gluten-Free Breads
11 Enriched Breads and Pastries
12 Natural Sourdough Starter (Levain)
Sources for Bread-Baking
Products
Index