Abstract

Just mix without kneading! Easy fermentation in the refrigerator.
This is a collection of special recipes that will enable you to make real bakery-like breads one after another.

No need to knead the dough, just mix it!
Fermentation can be done overnight in the vegetable compartment of the refrigerator!
This is a collection of recipes recommended for beginners to bread baking as they will enable you to make delicious breads with little effort.

Slow fermentation with less yeast brings out the original flavor of the flour, resulting in deeply delicious bread. Because the bread is fermented overnight in the vegetable compartment, you can bake bread at your own time the next day or the day after that without being pressed for time.

Melon bread, flatbread, cinnamon roll, sausage bread, baguette, campagne, croissant, pain au chocolat.... This book is packed with tips on how to make these familiar bakery breads cool and outstandingly delicious.

The mini-sized loaves can be easily baked in a pounding pan. Even campagne can be baked beautifully without the need for a mold. This is a book that will make your home baking life even more enjoyable!

Author’s Information

Born in Fujisawa City, Kanagawa Prefecture in 1988, she is the mother of two children, ages 6 and 4. Graduated from Keio University, Faculty of Letters. She began attending Le Cordon Bleu Tokyo School of Baking while still in college and worked as an assistant there after graduation. 26 years old, she went to France to gain experience at two local M.O.F. (French national best artisan award) boulangeries, and after returning to Japan, she was involved in recipe supervision, production, and sales of bread for a restaurant in Tokyo. Since 2017, he has been running a French bread and living class "crumb-crumb" in his hometown of Shonan. She teaches French bread and French delicacies, which can be learned from beginners.