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.
-
Version type:B5 size molded horizontal
-
Page:Page 112
-
Body:1,600 yen + tax
-
Issued:2008/11/21
-
ISBN：978-4-89194-788-0
ONLINE SHOP
BOOKS
-
The World of Masamune Shiro-The Trajectory of Creativity-
-
10th Anniversary Collection of Works
Nishimura Yuji's Secret ExhibitionWritten by Yuji Shimura -
THE iDOL Ken Miyake Photo Book
Published by Ken Miyake -
An instability rest
Published by Sara Minami Photo by Masumi Ishida -
Neo dumplings
Edajun -
Finding insects that can be enjoyed at any time in spring, summer, autumn and winter
Written by Shu Makita