Practical books
Slowly fermented bagel
By Masako Takahashi
Bagels have a good texture. This book is 'mochimochi,' 'muguyu,' 'fukafuka'.
The texture was divided by type. Various variations that match each fabric
We also introduce molding, snack bagels, dips, etc.
This book uses instant dry that is most suitable for bread made at home.
Yeast. That's just a little too. 1/10 of the yeast bread usually made at home
That's a fifth of the amount.
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Version type:B5 size variable Yoko
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Page:112 pages
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Body:1,600 yen + tax
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Published:2008/09/01
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ISBN：978-4-89194-786-6
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