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

We found 27 Reddit comments about Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Here are the top ones, ranked by their Reddit score.

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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27 Reddit comments about Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking:

u/skuba · 9 pointsr/Frugal

I make my own bread about once or twice a week and then can store the dough in the refrigerator for up to about 2 weeks. Whenever I'm craving some I whip up a batch on the baking stone and its good to go. I will never go back if I can manage not to. All you need is flour, water, yeast (you can culture your own or keep little bags in the fridge), and salt. I generally add olive oil and whatever else I am feeling inquisitive with at the time. Last week I made some with chipotle salsa mixed in. I have a kitchenaid mixer, not cheap but IMO worth it that simplifies the process immensely. I love making my own bread and people would be surprised at how easy it is. If you are interested in the way I learned check out the book Artisan Bread in Five Minutes a Day

u/WookieLNX · 8 pointsr/EatCheapAndHealthy

Read the book Artisan Bread in 5 Minutes. Super easy and really good bread. You can probably google the base recipe and it gets better as the dough sits in your fridge. Makes a bunch of dough at once. Want some bread tonight? Cut a piece off, let it sit on counter, and throw in oven.

Artisan Bread in 5 Minutes a Day

Sample recipe

u/craigchicago · 3 pointsr/food

I've heard really good things about Artisan Bread in Five Minutes a Day.

u/MsAnthropic · 3 pointsr/food

I doubly recommend the digital kitchen scale & Cook's Illustrated cookbooks. I also recommend:

u/dc45 · 3 pointsr/Breadit

You may be interested in this book "Artisan Bread in 5 minutes". Essentially, you make the dough on the weekend, break off a piece here and there, shape it, and throw it in the oven.
http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1333294847&sr=8-1

u/wipny · 3 pointsr/Breadit

Here is my photo album with different angles.

bottom

crumb

This is my first try at making something other than no knead bread. I followed the Artisan Bread in Five Minutes a Day recipe here and here pretty closely, but added a bit more water to the poolish because I thought it looked too dry. I baked it at 475F for 25 minutes instead of the instructed 20 minutes to give it more color.

I think it came out alright for my first try. I'm surprised that it tastes pretty good - it has a nice crispy, crackling crust that shatters when I bite into it. It's seasoned well too, the salt brings out a lot of flavor. The crumb is more dense than I hoped for - I think it's because I over kneaded the dough. Obviously, I need to work on the shape.

Honestly, I prefer this drier type of bread compared to all of the no knead bread I've been making - it's not so moist and spongy in the middle.

Tips and critiques welcome!

u/gazork_chumble_spuzz · 2 pointsr/budgetfood

These look icky. Recipe looks unreliable, too. If you want a good bagel recipe, I suggest you buy this book:

http://www.amazon.ca/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1348260951&sr=8-1

...and follow the bagel recipe in here, because it's delicious and much better. Actually, all of their bread recipes are awesome, and super fast to make, and because it's homemade it's definitely budget-friendly. I have this book and their Artisan Pizza and Flatbreads book as well, and I love 'em.

u/ironysparkles · 2 pointsr/Random_Acts_Of_Amazon

Not at all, this book starts off very easy. It's this book!

Some recipes are fussy with temperatures and time for rising/proofing etc, but this book literally has you throw your water, salt, yeast, and flour into a big container, let it rest at room temp for 2 hours, and then refrigerate for up to like 2 weeks. When you want to make bread, you just cut off a chunk, shape it with a touch more flour, let it rest for 40 minutes, and bake. Super easy!

u/Blarglephish · 2 pointsr/Cooking

I cannot claim to have made the "perfect" loaf, but I came pretty damn close a couple of times, using no-knead based recipes from this book.

The recipes in here work on the same principal as the Sullivan Street Bakery no-knead bread recipe that's floating around the internet, where you have a long rest and rise period do most of the work. This book is great b/c it has a lot of different recipes in there beyond the basic "master recipe" (Their recipe for a crusty white bread that is similar to a French Boule).

I assume when you're talking about a white loaf, you mean something akin to sandwhich bread. The one that came out closest to this was their Buttermilk white loaf recipe . I've made this twice, and it is probably some of the tastiest sandwhich bread ever to come out of my oven. Theres also a white bread recipe in there that uses shortening or butter, so its supposed to be more like a soft "wonder-bread" consistency, but I never tried it.

I would post the recipe for you to see, but you know ... I don't want to get sued or anything :)

u/simtel20 · 2 pointsr/food

The term for the rest in the fridge is usually called "retarding" because the low temperature is slowing down the action of the yeast.

It's a great, and popular way to do home breads. The book Artisan Bread in 5 minutes a day is based on this technique (disclaimer - I do this alot but I don't own the book and I don't like some of the terms the authors use like "sourdough-like qualities" which I think is deceiving the reader, but that's just me).

u/Beggenbe · 2 pointsr/ArtisanVideos

I use the recipes from this book https://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919 and the technique from this book (sequel to the one above) https://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=pd_bxgy_14_img_2?_encoding=UTF8&pd_rd_i=0312545525&pd_rd_r=1ZHJ521YQCR1VCC1EYAJ&pd_rd_w=EqWcS&pd_rd_wg=WcpLj&psc=1&refRID=1ZHJ521YQCR1VCC1EYAJ for no-knead bread. It's mind-boggling fast and easy compared to kneaded bread, and I'm famous in my community for my incredible bread.

u/rory096 · 2 pointsr/Frugal

No. Find yourself a copy of this book on the internet (or just the recipe). Make dough once every few weeks, don't knead, make excellent fresh bread in two seconds. Total cost 15¢.

u/Independent · 2 pointsr/BuyItForLife

Go here. You'll need an accurate oven thermometer, pizza stone and a peel and your parents will soon toss the bread machine in the dumpster.

u/anaximander · 2 pointsr/AskReddit

There was a great book on bread that made the blog rounds, but this is my favourite recipe. I've been making it since I was 8, and it's pretty damn foolproof.

u/pinkmeanie · 1 pointr/AskReddit

> bread is a really tedious process that would take a couple of hours (at least) to do it right.

Nope. 10 minutes the day before, 5 minutes the day of. And 5 minutes the next day for the other half of the dough. The mixing bowl half-full of dough in the fridge will add credibility as well - "I cook all day - when I get home I like to do things quickly in the kitchen."

Bread geeks will look down their nose a bit, but it makes a very competent crusty loaf. I particularly like the peasant bread. And the pizza dough comes out almost exactly like good cheap NYC pizza.

I think OP's lack of knife skills are going to be his undoing, though. Can't cram for knife skills.

u/crested_penguin · 1 pointr/AskReddit

The last couple of weeks I've been going with this one: Spent grain bread

Also, this book is a pretty good one for low active-time bread making.

This sourdough is awesome, but it's getting more varsity level and greater time commitment.

Making a passable loaf of bread is pretty easy, though. Start off with 3/4 cup or so of warm water, and dissolve one packet of yeast in it. Wait 15 minutes (yeast will have gone all bubbly in this time). Add a teaspoon of salt, a teaspoon of honey (or molasses, or sugar, or none at all), a splash of oil, and a couple of cups of flour (I use a mixture of whole wheat and bread flour) - I can't tell you how much exactly, because I normally do it by feel. What you want is for it to not be liquidy, but still a little bit sticky (just a little) when you've mixed it all together in the bowl.

Now you sprinkle a bit of flour on the counter and flop that glob of dough on there, and knead it for 10 mintues or so, until it's all homogenous and elastic (some folks use a mixer attachment for this, but I think it's the best part, so I do it by hand). Then pour some oil in the bowl, coat the dough in oil, and cover the bowl with plastic wrap and a tea towel. Let that sucker sit somewhere warmish for about 1 to 1.5 hours, until the dough had doubled in size. Gently press the air out of it and lay it out again on the lightly-floured counter, pressing it into a rectangle a couple of inches thick. Roll it sort of like a swiss cake roll, folding the ends under and making the whole thing more-or-less loaf shaped. Oil a loaf pan, and plop that dough in there, cover again, and let it rise until doubled. It will take less time to rise this time around, more like 30-40 minutes.

In the meantime, heat up the oven to 450F, and add a pan of water at the bottom. The steam gives you a wonderful crust. When the oven is hot and the dough risen, pop it in there. After 10 minutes, turn the heat down to 375F, and let it bake another 40 or so minutes. Minimize the times you spent opening the oven, especially during the beginning. Every time you let heat and steam out you're compromising that poor bread in there. After the loaf is all browned and making your house smell too good to bear, take the steam pan and bread out of the oven. I like to pop the loaf out of the pan and bake it another 5-10 minutes alone to crisp up the crust that was in the pan. Then let it cool and dig in!

It will take a bit of practice, and you might want to start with recipes, but eventually you just run with it and throw in extras (I like flax, sesame and poppy seeds in mine, and the occasional handful of rolled oats, some herbs, etc - it's pretty forgiving). Good luck!

u/TheBlindCat · 1 pointr/AskMen

I'm currently exploring this bread with my new (to me) pizza stone and peel.....my apartment smells amazing.

u/petitepixie · 1 pointr/Breadit

Got a grill? Try it that way! The cookbook I've been using is Artisan Bread in Five Minutes a Day

u/[deleted] · 1 pointr/Cooking

She posted a no knead bread a few years back that came from this book; I tried it, was convinced, and got the book. It's amazing!

u/StrewwelChris · 1 pointr/52weeksofcooking

A perfect excuse to break out my newest cook book, Artisan Bread in Five Minutes a Day. I tried out one recipe from it that had been copied online, and it came out great, so I'm looking forward to trying some others!

u/SirMarxism · 1 pointr/AskReddit

I usually make classic pizza with homemade dough and olive oil rather than sauce. Top with tomato and mozzarella cheese and some oregano. According to a book I have on baking bread, it's the classic italian way to do it. It tastes amazing. The book refers to it as pizza margherita but it isn't anything like what you get from stores.

edit: For anyone curious, this is the book. Amazing book, can't recommend it enough. Just be sure you have a stand mixer and dough hook or your life is going to get difficult.

u/sappret · 1 pointr/Baking

Artisan Bread in Five Minutes A Day is a really great bread book and has lots of wonderful recipes. The bagel recipe alone is worth the price.

u/gopperman · 1 pointr/food

For bread, I use the ratio (or a fraction thereof) from this book:
> 6 cups water

> 3 tablespoons yeast

> 3 tablespoons salt

> 13 cups flour

It just so happens that a regular sized bag of flour is just about 13 cups, plus enough for a healthy gluten cloak.

u/whiskeysnowcone · 1 pointr/pics

Awesome, thanks. i will look into that.

Here's an Amazon Link for anyone else needing it.

u/dontakelife4granted · 1 pointr/Baking

If you like artisan breads with good crusty exteriors and soft squishy insides, this book is for you. It's very easy to make bread with these techniques.

https://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_2?ie=UTF8&qid=1485499180&sr=8-2&keywords=book+artisan+bread+in+5+minutes+a+day

u/mylescloutier · 0 pointsr/Marijuana

Right now I'm reading Artisan Bread in Five Minutes a Day. In fact I haven't checked, I'm sure there are some recipes I could substitute hemp in.