Artisan Breads in 5 Minutes a Day
Tuesday, February 2nd, 2010from kk_ct
Why Artisan Bread in Five Minutes a Day? Literally five minutes of effort. Throw the ingredients together, mix, pop the dough into a bucket and then into the fridge. After a couple hours of rising, I have enough for three big loaves. The dough keeps very well in the refrigerator for a couple weeks (and tastes noticeably better the longer it’s been sitting, though mine rarely makes it that long). When I want fresh bread I pull out a bit of dough, get the oven heated up and bake away. There are plenty of no-knead recipes about, but Jeff Hertzberg and Zoe Francois perfected a process that works for me.
Artisan Bread in Five Minutes a Day
by Jeff Hertzberg, Zoe Francois
2007, 242 pages
$15
Available from Amazon
Healthy Bread in Five Minutes a Day
Jeff Hertzberg,Zoe Francois
2009, 336 pages
$15
Available from Amazon











