Practical Book
Slowly fermented baguette & rustic
Author Masako Takahashi
The amount of yeast used is 1/5!
The third installment of the blockbuster series "Bread made with a little East" is the third installment.
Bagget and rustic, which are particularly popular among hard breads.
Mixing, kneading, fermentation, splitting, molding, cooping, etc.
Full of points that "I wanted to know here for baguette making"!
Hard bread, which had been considered difficult in home ovens until now.
Here are some tips for baking well.
In addition, an exquisite arrangement of ingredients, rustic, and epi are also posted. It's a long-awaited book for home bakers.
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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:2008/11/21
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ISBN：978-4-89194-788-0
