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…
The authors met in their children’s music class in 2003 and have written three bestselling cookbooks together.
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 was an author. He lives in Minneapolis with his wife & 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, and zoebakes.com.. She lives in Minneapolis with her husband & two sons.
Mark Luinenburg has been a commercial photographer in the Twin Cities for more than 20 years. His work has been exhibited at the Minneapolis Institute of Arts & Walker Art Center & is in the Weisman Art Museum collection. His photographs have appeared in National Geographic Adventure, GQ, ESPN Magazine, Health Magazine, Minnesota Monthly, & Mpls.St.Paul Magazine.
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 2012, Artisan Bread had a over 385,000 copies in print!
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 to describe a super-fast bread recipe (Lynne Rosetto Kasper’s The Splendid Table on NPR). 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.