Jeff Hertzberg, M.D., and Zoë François; Photography by Mark Luinenburg
Thomas Dunne Books
The Secret to Making Artisan Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough
Like most kids, my brother and I loved sweets, so dessert was our favorite time of day. We’d sit in the kitchen, devouring frosted supermarket doughnuts.
"Those are too sweet," my grandmother would say. "Me, I’d rather have a piece of good rye bread, with cheese on it."
Munch, munch, munch. Our mouths were full; we could not respond.
"It’s better than cake," she’d say.
There’s a certain solidarity among kids gorging
Watch this video and see Jeff and Zoe share their revolutionary method for creating artisan breads in only five minutes a day.