This book shows a variety of kneading methods, as well as different uses of the Convection Oven and Deck Oven, with elaborate process photographs such as one-on-one lessons. It even contains a lot of trial and error and information that the author went through while making bread for a long time. The recipe consists of what can be called a classic of bread, and the first chapter deals with bread using commercial yeast. You can get familiar with bread by knowing how to use various doughs and their pros and cons. The second chapter deals with bread made only by levain. Levain may feel a little difficult, but if you take time and slowly make bread, you can see that the process and the result are clearly different from bread using yeast. The third chapter deals with rye bread. Learn how to use rye levain, and what features and precautions it has. You can also see how the results change with the fermentation time, and how the dough changes with the mixing time. In addition, you can learn bread that depends on the coupe and the minor changes. And don't miss the consideration of flour.
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Author: 고윤희 Publisher: 책밥 Bookisbab (2022)
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