Thanks, Library Journal, for the review of the New Artisan Bread in Five Minutes a Day

From the review: “VERDICT: With this revised edition, Hertzberg and Francois continue to perfect their already easy and immensely popular bread-baking method. Essential…”

Thanks!

New Artisan Bread in Five Minutes review

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4 thoughts on “Thanks, Library Journal, for the review of the New Artisan Bread in Five Minutes a Day

    • Hi Kathleen,

      Yes, the doughs can all be frozen. It depends on the recipe, but usually a few weeks for those without eggs and a couple weeks for those with eggs.

      Thanks, Zoƫ

  1. Oh yay! Thank you for letting me do the index for this edition. Always nice to see positive comments. Ordered a copy for my daughter as a Christmas gift.

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