French Breadology in a French Bakery [Chinese]

By Yurina Ohno

4 kinds of basic dough to make 52 absolutely delicious professional breads! Orthodox recipe × delicious knowledge, quantified time & baking percentage. French craftsmen teach all the techniques without hiding their secrets. The author Ohno Yurina once worked for a large chain bakery company in Japan, and later decided to go to a French bakery to learn how to make the most authentic bakery. French bread. This time she will summarize all the experiences she has learned, introduce the methods and techniques of French bread, and teach everyone how to recreate the classic deliciousness in the bakery at home. This book mainly uses four basic types of dough commonly used in French bakeries, including "no-knead dough".

• Format: Paperback
• Language: Chinese
• ISBN: 6267359395
• ISBN13: 9786267359396
• Release Date: January 2025
• Publisher: Bang Lian Wen Hua