Abstract

◆Just mix the dough without kneading ⇒Easily ferment in the refrigerator. However, the second volume of the popular recipe collection that will allow you to make authentic bakery-style bread one after another! ◆ You don't have to knead the dough, just mix it around! Fermentation can be done by putting it in the vegetable drawer of the refrigerator overnight, so you don't have to worry about it! Yet, this popular bread research will allow you to make the most delicious bread just like you would at a bakery. A book packed with miracle recipes from the house owner Manami Ikeda. This second volume of this book introduces the ``highly added water'' chewy bread that is so popular these days! By making ``yudane'' by kneading some of the flour with boiling water, you can easily and without mistakes make a wide variety of moist and chewy breads that contain a lot of water. Coppe bread, roll bread, cream bread, chocolate coronet, salt bread, walnut bread, bagel, rustic, campagne with rice flour, petit baguette, torn bread...These breads that are popular in bakeries can be made at home in a cool and delicious way. Introducing plenty of. This is one of the best preservative books that allows you to easily bake your dream high-hydration bread with a chewy texture at home.

Author’s Information

Born in 1988 in Fujisawa City, Kanagawa Prefecture. Mother of two children - one daughter and one son. Graduated from Keio University Faculty of Letters. While attending university, she began attending the bakery department of Le Cordon Bleu Tokyo School, and after graduating, she worked as an assistant at the same school. At the age of 26, she moved to France and gained experience at two local MOF (French National Award for Best Craftsmen) boulangeries. After returning to Japan, she was involved in supervising, manufacturing, and selling bread recipes at restaurants in Tokyo. Since 2017, she has run a class called ``crumb'' in his hometown of Shonan, where people can live with French bread. Currently, we are holding baking classes mainly online. Her publications include ``Bakery bread that can be made without kneading'' (published by Shosha).