'Hello Slow Rabbit', which makes delicious bread although it is a little slow
Stylish and delicious bread recipes

A home baker who loved bread compiled the time and effort she put into kneading dough every day until she became a bread teacher into a book.
With detailed process photos like a one-on-one lesson, it contains not only various kneading methods, but also the different uses of convection ovens and deck ovens, and countless trial and errors and valuable information that I have personally experienced while making bread for a long time!

The recipes are comprised of what could be considered classic breads, and the first chapter covers breads made with commercial yeast.
You can become familiar with bread by learning how to use different pre-made doughs and their pros and cons.
The second chapter deals with bread made solely with levain.
Levain may seem a little daunting, but if you take your time and learn to make bread slowly, you will be able to create bread that is noticeably different in process and result from bread made with yeast.
The third chapter is about rye bread.
We talked about how to use rye levain, the characteristics of rye, and what to watch out for.

You can also see how the results change depending on the fermentation time and how the dough changes depending on the mixing time.
In addition, you can find breads that vary depending on the coupe and minor changes.
Don't miss our thoughts on flour either.
You can also see the difference between French wheat, which is expressed in numbers, and our wheat, which is classified into strong, medium, and weak flour.
The necessary ingredients are readily available at supermarkets and baking shops, and are sold in small portions, making it easy for anyone to follow.