Slowly fermented bagel

Written Masako Takahashi

The texture of bagels is important. This book is "mochimochimochi", "Muguyumuguyu" and "Fukafuka".
The texture is divided by type. There are variations that match each fabric.
We will also introduce molding, snack bagels, dip, etc.

This book uses the instant dry dry, which is the most suitable for home bread.
East. It's just a little bit. One-tenth of East bread that is usually made at home
It's about one-fifth.