Japan's easiest authentic bread making textbook Japanese Cooking Book

Release date: ‎ 2020/3/28
Language ‏ : ‎ Japanese
Book: ‎ 95 pages

Real bread doesn't get hard even the day after baking!
“Handmade bread is delicious when freshly baked, but if left overnight it becomes hard and tasteless.”
In fact, you can solve this problem with three tips.
Whether you are new to bread making, love making bread, or want to make even more delicious bread at home, please give this book a try. Knowing the right mixing and shaping techniques and knowing exactly when to finish fermentation can make your homemade bread taste amazing.
A collection of 40 recipes for baguettes, campagne, croissants, deli breads, sweet breads, and white breads that can be made with five basic doughs.

table of contents
1 Highly watered baguette that opens just by pulling the guideline (basic plain baguette)
Baguette points etc.)
2 Homemade yeast campagne whose taste and texture change depending on how it is molded (Key points of campagne)
How to make raisin yeast, etc.)
3 Croissants and danishes made with fermented dough (Key points of croissants
Basic croissants, etc.)
4 Deli breads and sweet breads made with yeast (Key points of bread dough made with yeast)
How to make basic yeast bread dough, etc.)
5 Bread a la carte that you want to eat every day (points of bread
Basic bread, etc.)

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