A baking primer for making better, tastier bread

To make delicious bread, simply knowing the recipe is not enough.
Before following a recipe, it is also very important to know the basic theory and basic techniques of baking, namely the ingredients and roles needed to make bread, the baking process, and the basics of mixing, fermentation, and baking.
This book explains in detail the theory and knowledge necessary for both professional bakers and beginners, and is structured so that they can put that knowledge into practice when making bread.
The 67 types of bread in this book are very wide, ranging from basic recipes for French, German, and Italian breads to red bean bread, curry bread, sliced ​​bread, bagels, and donuts.
All recipes include detailed instructions and photos of the entire process, making them easy for anyone to understand.
This can be called a must-read 'baking textbook' to make proper, delicious bread.

Basic baking theory and basic techniques at a glance

The four essential ingredients for making bread are flour, yeast, water, and salt.
There are additional ingredients such as sugar, oil, dairy, and eggs that make it delicious.
These materials are further subdivided by use, and each material has key properties and functions.
Knowing these characteristics and functions will help you understand what role each ingredient plays in each process and how it affects the dough, and will give you a big picture of the entire bread-making process.
You can also learn basic techniques by understanding the entire baking process, from pre-preparation to baking.
Not only are the steps incredibly simple, such as sifting the flour, setting aside the adjusting water, and bringing the dough to room temperature, but the entire process, including checking the dough condition after mixing, how to punch, how to divide, and how to make it into balls, is explained with photos so that even beginners can follow along without difficulty.

Includes 67 different recipes, from hard bread to homemade yeast bread.

This book divides bread into 11 types: hard bread, semi-hard bread, soft bread, mold-baked bread, folded bread, fried bread, special bread, sourdough bread, and homemade yeast bread.
You can find a wide variety of breads, including familiar basic breads such as baguettes, pain de campagne, ciabatta, butter rolls, brioche, toast, and croissants, as well as unique breads from countries like France, Germany, and Austria, such as pain brie, Kaisersemmel, Weizenbrod, Sezambrötchen, and Rundstück.
Each recipe includes detailed cuts of the entire process.
Through detailed cuts, you can see the condition of the dough during mixing, the shape of the dough after fermentation and shaping, the shape of your hands when shaping, and the way it is arranged on the board, as if you were seeing it right before your eyes.
Detailed explanations, as if you were taking a class in person, along with tips to remember throughout, make it easy to learn baking techniques.