Practical books
Slowly fermented bread with a little yeast
By Masako Takahashi
Even with a little yeast, by slowly fermenting for a long time, the dough is matured,
It is finished with moist and flavorful bread.
Introducing many tips for baking hard bread in a home oven.
For the first time to make bread, or for the first time to make bread in the East.
Even if you are making bread with natural yeast, please try making bread in this book once.
You should rediscover the taste of yeast bread.
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Version type:B5 size variable Yoko
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Page:Page 111
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Body:1,600 yen + tax
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Published:2007/01/25
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ISBN：978-4-89194-748-4
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