31 Techniques to Slow Down Bread Stagnating

Freshly baked bread that is moist and soft with moisture.
But as time passes, it becomes more and more mushy and its taste and marketability decline.
This book contains various techniques to delay this 'bread aging' process as much as possible and keep it fresh for a long time.

Part 1 introduces the points for making various types of tangzhong accurately and the recipes optimized for using tangzhong.
Using tangzhong can increase the moisture content of bread dough and prevent moisture loss during baking, keeping it moist for several days.

Part 2 introduces the points for making various rains accurately and the recipes optimized for rain use.
Using 'biga', which can be called Italian pre-dough, increases the number of lactic acid bacteria, which helps keep the bread moister.
Part 3 introduces how to make and refresh levain, as well as recipes optimized for using levain.
Using levain can delay the aging of bread by lowering the pH of the dough through lactic acid bacteria produced during the long fermentation process, thereby retaining moisture in the baked bread for a long time.

Part 4 describes various ingredients that help increase the moisture retention capacity of dough or keep baked bread moist for a long time, such as steamed potatoes, custard, and red bean paste, and introduces recipes using them.
Another important point to note about this book is that it contains only carefully selected recipes with high marketability, such as high-yield bread with a 90% moisture content, white bread with minimal baking color, modern cooking bread that is popular again these days, timeless, steady-selling meal bread, pocket bread that can be easily filled with ingredients, and small and pretty dessert bread like baked goods.