The Baker's Guide to Bread That Stays Fluffy for 3 Days パン職人が敎える3日間ふわふわが續くパン

We often hear the complaint, “Homemade bread turns hard right away…” Yet the bread you buy at a neighborhood bakery doesn't. Why? The answer lies in a different method of making it. Life Pattern Korea. Drawing on experience baking bread for sale every day in both Japan and France, this professional baker reveals the method for making very special bread that “stays fluffy for three days.” We invite you to enjoy not only the happiness of freshly baked aroma and soft texture, but also the surprise of bread that remains fluffy even three days later.

The secret behind the lasting fluffiness is “leaving it alone.” By allowing the dough to ferment slowly, lots of air bubbles form and the bread bakes up extra soft. Life Pattern Korea.
Time is invested, but the labor is kept to a minimum.
This book features four types of dough, two of which use a preferment. The preferment is fermented at a low temperature over a long period of time, allowing the flour to fully absorb water and bringing out maximum flavor. Dough made by mixing in the preferment has higher water-holding capacity and a stronger gluten network, so its fluffiness lasts even after baking. Life Pattern Korea.
Another advantage of long fermentation is that you can use less yeast. Since yeast feeds on sugar, using less helps prevent the sugar from being consumed and preserves flavor. In all four doughs, both the first and second fermentation stages are relatively long. With slow fermentation, many air bubbles form, and the bread bakes with a soft, fluffy crumb. Life Pattern Korea.

PART 1 Fluffy Simple Breads
Basic fluffy simple dough; koppe rolls; cocoa koppe rolls; fluffy white rolls; brown sugar rolls; homemade burger buns; addictive salt bread; round rolls with bran.
Everyday melt-in-your-mouth sandwich bread; raisin sandwich bread; matcha and sweet red bean marble sandwich bread; onion–cheese sandwich bread.

PART 2 Rich, Flavorful Breads
Basic fluffy rich dough; butter rolls; ham rolls; mini chikuwa rolls; whole baked potato butter rolls; three kinds of gratin bread; whitebait and cheese bread; tuna–mayo–onion bread; sausage bread; cheese fondue bread.

PART 3 Fluffy Sweet Breads
Basic fluffy sweet-bread dough; “happiness” anpan; flat sesame–sweet-potato anpan; flat fig and cheese bread; melt-in-your-mouth pull-apart bread; cinnamon rolls; sweet boule; chocolate brioche; braided bread; butter-salt bread; spiral chocolate bread; swirl jam bread; apple custard bread; custard cream.

PART 4 Chewy Breads
Basic chewy dough; chewy brot; potato focaccia; bacon-and-Camembert bread; rustic walnut bread; potato bagels; pumpkin bagels; pumpkin milk sticks; milk cream; caramel and cream cheese; mini chocolate breads.

Column 1 How to store bread and enjoy it at its best
Column 2 Brunch with homemade bread
Column 3 How to use baker's percentages
Column 4 Homemade bread as snacks
Column 5 Changing the way you divide pull-apart bread
Column 6 How to make sheets for folded doughs
Column 7 New challenges: bread-making that starts from ingredients

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Author: 大野有里奈
Publisher: Kadokawa (2025)

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