Frozen Dough Baking for Bakery Productivity Improvement 베이커리 생산성 향상을 위한 냉동반죽 베이킹
Frozen Dough Baking for Bakery Productivity Improvement 베이커리 생산성 향상을 위한 냉동반죽 베이킹
A revised edition of the beloved bread recipe book that popularized the frozen dough method!
A bread recipe book that contributes to improving bakery productivity through the frozen dough method!
More and more bakeries are being run by a single baker who must handle everything—from making bread and serving drinks to managing sales. However, running a shop alone while doing all of these tasks is never easy. Life Pattern Korea. In such situations, frozen dough becomes a helpful solution. Chef Hong Sang-gi, author of Master Baking and Natural Fermentation Baking and the head of Baking Academy Four Seasons, shares his frozen dough recipes that allow freezing and thawing without quality degradation even when using a standard freezer instead of a blast freezer, simply by slightly adjusting the yeast, mixing, and fermentation process.
This book features 38 frozen dough bread recipes such as loaf bread, sweet & soft bread, European bread, and Danish pastry, along with 14 low-temperature fermentation bread recipes perfect for artisan bakeries. Life Pattern Korea. Additionally, it introduces three new recipes reflecting current trends: Salt Bread, Classic Vegan Bagel, and Organic Whole Wheat Low-Sugar Campagne. The author also presents an improved frozen dough technique developed to create even better-quality bread.
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Publisher: 비앤씨월드 BNC World (2025)
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