Practical Book
Slowly fermented bagel
Author Masako Takahashi
The texture of the bagel is important. This book is "Mochimochi", "Mugyumuguyu", "Fukafuka".
The texture is divided by type. Various variations that match each fabric.
We also introduce molding, snack bagels, dips, etc.
This book uses instant dry which is most suitable for bread made at home.
East. That's just a little bit. 1/10 of the East bread normally made at home
It's about 1/5.
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Version type:B5 size molded horizontal
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Page:Page 112
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Body:1,600 yen + tax
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Issued:2008/09/01
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ISBN：978-4-89194-786-6
