St. Martin's Press Artisan Bread in Five Minutes a Day: The New Artisan Bread in Five Minutes a Day

Ich war bei Youtube auf das Grundrezept des Artisan Bread gestoßen, fand es sehr interessant und hatte es ausprobiert. Das Ergebnis war sehr schön und darum fand ich es sehr verlockend, mehr über die Möglichkeiten des simplen Teiges zu erfahren. Darauf hin habe ich mir das Buch gewünscht und zum Geburtstag bekommen. Und ich muss sagen, dass ich sehr zufrieden damit bin. Das Buch ist bekanntlich auf Englisch, aber für jemanden mit mittelmäßigen Englisch-Kenntnissen durchau zu verstehen. Ich musste zwar einige Begriffe nachschlagen - da mir zum Beispiel die Vokabeln der verschiedenen Mehlsorten nicht geläufig waren -, alles in allem hatte ich aber keine Verständnisschwierigkeiten. Die Erklärungen und die Tipps und Tricks des Buches haben mir - obwohl ich schon lange Sauerteigbrote selbst backe - sehr weitergeholfen und haben meine Brote insgesamt verbessert. Ich habe bisher nur wenige des Rezepte umgesetzt und natürlich gefallen einem manche Brote besser als andere, aber das ist selbstverständlich Geschmacksache. Ich freue mich auf jeden Fall schon sehr darauf weitere Rezepte und auch die anderen Teigvarianten zu testen.

Have made several loaves so far and have been happy with them. My husband loves the bread, not good for his waist line but as long as he is happy that's what counts. The bread is great that you don't have to labour to make it. I am just waiting to get another container so I can make up some of the other dough to make some of the other recipes. Have been really excited to be able to make this bread. If you are hesitant about buying this book don't be, it's a great investment.

アメリカの料理本は、重さがポンド表記がほとんどで、メトリック法に慣れている日本人には、グラムへの換算が必要でした。この本は、グラム表記があるので、大変助かります。 レシピ数も多く、次はどれを作ろうかと楽しみになります。水分が多い生地なので、扱いに慣れるまでちょっと時間がかかりますが、確かに時間はかからずに、捏ねる手間もなく、おいしいパンが自宅で焼けます。仕込んだ生地は2週間は冷蔵庫で持つとのこと。アメリカの巨大な冷蔵庫だと多めに仕込んで生地を冷蔵庫に寝かせておくことができるでしょうが、日本の冷蔵庫でしたら（大きめのものでも）、バケツのような容器に仕込んで置いておくようなスペースはないかもしれませんね。なので、生地は、標準レシピの半量や1/3量を仕込むことになるのではないかと思います（私は標準レシピの半量でいつも作っています）。

The reason I purchased this book is I wanted a simple, quick way to make bread. I have made sourdough (I keep a starter in my frig for making sourdough waffles), and I have made spelt bread, both from scratch. You have to kneed those, and there are a bunch of steps that must be followed. This bread recipe is easy to follow (although it takes up several pages in the book with long explanations about each step, so it can be kind of hard to follow along as the book pages tend to close, and you have your hands with things like flour on them); you only have four simple ingredients: water, flour, yeast, and salt. Unlike the prior book (this is the revised or new edition), this time the ingredients are also listed by weight, taking the guess work out of things like getting the right amount of flour in each cup you put in. So, if you follow the simple directions (and use the right equipment and sensing devices for your oven like an oven thermometer, your results should be excellent the first time (and if not, they give you trouble shooting tips to correct whatever problem developed in your bread). My only mild gripe is they suggest making four batches worth of dough at a time (but they concede you can halve or double the amounts); they want you to use a 6 quart container to keep in your refrigerator. I don't have that kind of room in my frig, so I went with a half size (3 plus quarts) for a half batch. They advise you to get the basic recipe down first before you go experimenting. Since I love sourdough (and they say you can just incorporate the sourdough in their basic recipe), that will be my next recipe. My point is, if you can follow simple directions, have the right equipment and quality ingredients, you will be successful for a certain amount of time invested. Their 5 minute a day bread title is a little misleading in the sense you have to go through certain steps that take time (like when you pull it out of frig and prepare your loaf (all in about 40 seconds they recommend), you still have to wait 40 minutes before you bake it, and then, of course, you have to bake it and let it cool before eating. That will take at least a couple of hours, so you can't just start fixing it at 5 p.m. and expect to eat it for dinner at 6 or 6:30 p.m. It isn't going to happen. That said, if you have the time, I think this is a foolproof recipe that is easily worth the money for the expertise (and yes, you probably can get the basic info for free, but, heck, give the authors some credit and some reward).

Adorei o livro! Amei o método.