The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

I came across the 'master' recipe a little while ago online and fell in love with it, so I've just bought the book and I love that too. I have the latest edition which sensibly includes metric measurements but I suspect that others, even recent purchasers, may have been sent old stock judging from some of the reviews. I'd complain to whomever you bought it from if I were you! What I particularly like about this book is that it gives you a wide range of types of dough to make using the no knead method which you can then adapt and play with. This is all just so easy it's difficult to understand how the 'knead and prove' method survived this long after the invention of refrigeration! One piece of advice: The book does talk about making sure your oven is properly calibrated so that you know you're baking at the right temperature. What it doesn't cover (at least, as far as I can tell) is checking the time it takes your oven to heat up. The master recipe says to heat for 20 mins then put the dough in, knowing it won't have reach full temperature yet. However, the temperature it *will* have reached varies enormously from oven to oven. In my rather rubbish gas oven the maximum temperature hadn't even been reached by the end of the allotted baking time. So, know your oven and adjust the pre-heat time accordingly. I pre-heat for 40 minutes now, not 20.

Brilliant. You will not be disappointed if you buy it. This is such a change from the traditional way of making bread, which had often led to me giving up on it. All that mess, kneading, proving, washing up ... aaargh! This is really so easy! I have so far made 2 lots of crock pot bread, just because I couldn't believe it was possible - I found it to be very good and wonderful toasted; as well as some rolls to go with soup, which I oven baked. It is great to be able to make just what I need for the moment so that I can always have fresh bread or rolls, and I am excited about all the future experiments to be carried out. My next one is going to be baking bread in the halogen oven. One note - the book is American and the flour used is not available in this country. I got very good results using half bread flour, and half unbleached (cheap) plain flour. There is no need to sift them together or anything - just throw it all in and stir well.

Despite the fact that I have an abundance of bread making books and have been on courses learning how to make bread I ordered this book. On receipt, when housework was forgotten, I read the book and was totally apprehensive,. Making bread with plain flour not even strong bread flour? I was filled with doubt that it would never work despite half a million books being sold. Oh me of little faith. Followed the master recipe but added more water as I thought it looked a bit dry (and full of lumps of flour) and left it on the sun room window ledge where much to my amazement it rose just as if I had used strong bread flour. Despite this I felt proof would be the deciding factor. Left the box of dough in the fridge overnight. Today, as instructed cut about 1 lb of the dough (it looked an awful small amount) left it to settle and then put in the oven. It rose wonderfully well, smelt Devine and it was so hard not to cut when still hot. Bolstered by my success I used some of the dough left in the fridge to make sticky pecan caramel rolls - they are wonderful. I am delighted and should ask forgiveness for my negative thoughts. It is just so easy

This is a great and easy guide to making bread, having measurements in cup sizes and metric ensures accuracy. I make my own bread as I live on a tiny island in the Caribbean where bread is not always available, and when it is it's often weeks old and American style-Too sweet. Hence I need to make my own bread, don't think I'll ever buy shop made bread again. The paper feels recycled but I'm only interested in the content. Lots of questions I had are answered very simply, even though the recipes have also been scientifically checked. Especially good if you have a family as you make a bulk load of dough and use it as required over two weeks. The easiest method I've used to date and I even have a bread machine, won't need it now as NO kneading required-excellent-far too hot for That sort of work. The 5 minutes is basic preparation and obviously does NOT include the time for the dough to rise. Best of all, there is support on the website for further questions or advice. Delighted and excited.

Great, except for the confusion throughout the book regarding US non-metric recipes....

Tried the main recipe right away and it did what it said on the tin! I left the remainder in the fridge for several days and it still worked as the book said. Next made up a bigger batch as I usually make a fresh loaf daily anyway and that stored perfectly for the week that I left it in for. Brilliant! Such a quick and foolproof method, so no more long kneading etc. and a crispy tasty loaf with very little effort. Its certainly worth a go if you hanker for tasty artisan style bread, and endless variations if desired. The only downside is all the lovely butter that you are tempted to eat with it!

Great book for bread recipes

As someone otherwise condemned to eating the appalling bread available to us in Hong Kong, I was very glad to see the author in action on YouTube. It was this that led me to the book. I have always made my own bread in Hong Kong, but it has been a lengthy and tiresome process when I have so many other calls upon my time and a kitchen that was conceived for a midget - 4 foot x 8 foot. Not only has this made the process far less time-consuming, but the bread is absolutely delicious. I would recommend it to anyone...even to those with masses of time on their hands and a decent sized kitchen.

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.

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.

アメリカの料理本は、重さがポンド表記がほとんどで、メトリック法に慣れている日本人には、グラムへの換算が必要でした。この本は、グラム表記があるので、大変助かります。 レシピ数も多く、次はどれを作ろうかと楽しみになります。水分が多い生地なので、扱いに慣れるまでちょっと時間がかかりますが、確かに時間はかからずに、捏ねる手間もなく、おいしいパンが自宅で焼けます。仕込んだ生地は2週間は冷蔵庫で持つとのこと。アメリカの巨大な冷蔵庫だと多めに仕込んで生地を冷蔵庫に寝かせておくことができるでしょうが、日本の冷蔵庫でしたら（大きめのものでも）、バケツのような容器に仕込んで置いておくようなスペースはないかもしれませんね。なので、生地は、標準レシピの半量や1/3量を仕込むことになるのではないかと思います（私は標準レシピの半量でいつも作っています）。

Adorei o livro! Amei o método.

This book is hands down the easiest to follow recipe-wise for creating delicious loaves of bread. I made my first successful loaves of bread this week after trying multiple other (sourdough) recipes that, frankly, were hard as bricks. The crusty white bread is easy to make and delicious. So glad I finally tried the recipes in this.