Practical Book
Fermented bread slowly with a little yeast
Author Masako Takahashi
Even a little yeast, the dough is aged by slowly fermenting for a long time, and the dough is aged.
Makes bread with moist flavor.
Introducing a lot of tips for baking hard bread deliciously in a home oven.
Whether you're making bread for the first time, or you're making bread for the East.
Even if you are making bread with natural yeast, be sure to make this book bread once.
You should rediscover the taste of East bread.
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Version type:B5 size molded horizontal
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Page:Page 111
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Body:1,600 yen + tax
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Issued:2007/01/25
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ISBN：978-4-89194-748-4
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