How to make bread in five minutes a day? The secret is homemade stored dough, mixed and refrigerated for up to two weeks. You’ve made enough dough for many loaves, so you can take a piece from the fridge whenever you need it. Mix once, bake many…
(photo by Sarah Kieffer)
The authors met in their children’s music class in 2003 and have written four bestselling cookbooks together. Their titles have more than half a million copies in print, with translations in China, in Taiwan, and a version in Britain.
Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City. He continues to preach the importance of moderation and variety in a healthy diet, and works as a consultant and academic focusing on health-improvement programs. He parlayed an obsession with bread and pizza into a second career as an author. He lives in Minneapolis with his wife and two daughters.
Zoë François is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, Zoe develops dessert menus for award-winning restaurants, and creates recipe content for The Cooking Channel, Fine Cooking Magazine, Cooking Club Magazine, zoebakes.com and Craftsy. She lives in Minneapolis with her husband & two sons.
Sarah Kieffer joined our team as a bread-baking blogger, recipe tester and photographer in 2013. More of her incredible photography and pastries can be found on her beautiful website The Vanilla Bean Blog.
Jeff & Zoë wrote their first book, Artisan Bread in Five Minutes a Day (2007) so that baking homemade bread would be easy enough to become a daily ritual for everyone. That includes people struggling to balance work, family, friends, & social life (pretty much all of us). They refined their methods for refrigerator-stored artisan dough while juggling busy careers and families. By 2013, the book had a over 385,000 copies in print, and The New Artisan Bread in Five Minutes a Day was released in response to reader requests for more recipes and techniques.
Their second book, Healthy Bread in Five Minutes a Day (2009), takes that same super-fast approach but applies it to healthier ingredients like whole grains, fruits, & vegetables. A dozen of the recipes are 100% whole grain, & for the first time, they included a chapter on gluten-free breads. Healthy Bread had over 125,000 copies in print by 2012. The authors’ third book, Artisan Pizza and Flatbread in Five Minutes a Day, was released on October 25, 2011, with an initial print run of 46,000 copies.
How we became a team (through a bit of sheer luck)…
In 2000, Jeff called in on the radio (Lynne Rosetto Kasper’s The Splendid Table on NPR) to describe a super-fast bread recipe. It produced artisan loaves with active preparation time of five minutes a day. An editor from a major US publisher was listening to the radio show & asked for a book proposal. Nothing happened until…
…Jeff & Zoë met while their toddlers were in a music class together. The kids played xylophones & they talked gluten cloaking. They got busy with a book proposal and eventually, the manuscript for a book, which was released by St. Martin’s Press / Thomas Dunne Books on November 13, 2007. Artisan Bread in Five Minutes a Day met the needs of an amateur like Jeff (it’s fast & easy), but it gives results professional enough to be served by Zoë, a pastry chef & baker trained at the Culinary Institute of America. Within a month of release, Artisan Bread became the number one bread cookbook on Amazon.com. Our books have been covered by the New York Times, The Associated Press, and the Today Show, among others.
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