Part 1 Bass

Basic ingredients
Additive ingredients
Fermentation stage
Basic dough
Basic cream

Part 2 Recipe

baguette
Pain au Levain
Peng Specio
Pang Garni
Oil bread
Milk Bread
Viennoiserie Levé Feuillet
Viennoiserie Feuillet
Gato Feuette
Viennoiserie Levé
Brioche
Gato Brioche
Gato Patissier
Gateau de Boiaje
Petit Gateau

Part 3 Glossary

Tool Introduction
Handling the dough
Handling butter and eggs
Understanding Basic Movements

A comprehensive guide to baking recipes and techniques, complete with infographics and step-by-step photos! The ultimate guide for all bakers.

'Boulanger' is the French word for 'baker' or 'owner of a bakery'.
《Boulanger Grand Manual》 is a baking recipe book that contains the techniques and vivid on-site know-how that the author, who runs the bakery 'Maison Landmen' in Paris, France, has continuously honed for 10 years.

It consists of Part 1: Base, Part 2: Recipes, and Part 3: Glossary. Part 1 covers the basic ingredients, dough, and fermentation stages of baking.
Part 2 introduces various bread recipes using the base recipe.
It includes not only simple French breads like baguettes and campagne, but also ciabatta and focaccia with oil, bagels and buns with milk, croissants and brioche with butter, and even baked goods.
Each recipe includes an infographic that helps you understand the bread's structure at a glance, along with a description of the base and step-by-step photos.
We have added annotations to baking terms and unfamiliar French words used in the field to make the recipe easier to understand.
The glossary in Part 3 introduces the tools needed for baking, how to handle butter and eggs, and basic kneading methods, and each recipe has its own page for relevant information, so you can look it up whenever you need it.
The completeness of the book was enhanced by the addition of advice from molecular gastronomy experts.
It provides scientific explanations to questions that may arise while making bread, such as why the optimal temperature for dough is 23-24℃, whether the results of hand and machine kneading are the same, and why the inside of a baguette is soft.
Additionally, the review of a practicing baker has been added to provide more practical and accurate information to Korean readers.