Book Review: Artisan Bread in Five Minutes a Day
In recent Wise Bread discussions and articles regarding the rising cost of bread and what to do about it, it's been clear that many of you want some serious strategies for getting the good stuff on the cheap. If you enjoy using make ahead mixes for the bread machine, but are still craving something more . . . shall we say exotic, you'll find major relief in this painstakingly researched St. Martin's Press title by Jeff Hertzberg and Zoe Francois.
Developed as a way to bring the gorgeous artisan breads from "the old neighborhood" back into the daily routine, this book introduces strategies and techniques for having old world texture and flavor in just five minutes a day of prep time. In addition to being able to last for up to two weeks in the fridge, these doughs and the shaping techniques provided will give you a taste and sense of the old country for sure. Bonus? The authors have spent years experimenting with which shortcuts work and which don't. So research is absolutely not an issue with this title.
Confession? This book has me more pumped up to do the homemade bread thing than I've ever been. Pannetone, pumpernickel or old world rye . . . take your pick. Personal verdict? Two thumbs up.