Bakery & Café Best Breads 35 베이커리에 꼭 있어야 할 베스트브레드 35 . Anyone who has tried making bread has likely pondered certain questions: how much mixing is necessary and when to stop, or how much should the dough rise for the fermentation to be considered complete. Chef Keum Dong-seong, renowned for his bakery classes and consulting, provides clear standards for mixing and fermentation. Life Pattern Korea. He has prepared a checklist to determine the completion of mixing not by time or percentage, but by the state of the dough, and introduces his own know-how for judging the completion of fermentation, which can vary depending on the product. Of course, that’s not all. The book also covers various pre-doughs and freezing methods that can significantly improve the quality of the products. Life Pattern Korea. The process is explained step by step with photos, and the ingredients are listed in detail with brand and product names, allowing the recipes to be immediately applied in practice. <Bakery & Café Best Breads 35> aims to guide readers to not only replicate products by looking at the book but to independently assess the state of the dough and products, enabling further advancement. Life Pattern Korea. From common breads like sandwich bread and bagels to specialty hard breads and pastries, and charming soft breads and cooked breads, this book contains only the essential items for a bakery, making it a valuable resource for novice bakers, technicians in the field, and those planning to start a bakery. . Author: 금동성 Publisher: 비앤씨월드 BNC World (2023) . ! This book introduction is translated by machine translators and may contain mistranslations. For exact information, please refer to the publisher’s official introduction. ! There are ink marks of us and publishers/distributors on the top edge or bottom edge of all the books we sell. This is to check the authenticity of the book and track its distribution path. This is common for Korean bookstores. ! The cover of the book can be changed without notice.
