This book explains natural yeast bread in detail and is suitable for professional bakers and home bakers. Chad Robertson's master tutorial teaches you to make bread with only simple basic ingredients - flour, water and natural yeast, restoring the aroma and taste of bread. The author has transformed his many years of experience in making natural yeast and bread into text and photos, guiding readers on how to observe the changes in yeast and dough, and systematically explaining the cultivation, continuation and preservation of natural yeast. The book also explains how to use natural yeast to make delicious bread, including basic country bread, as well as classic breads such as croissants and brioche that are extended from this basis.
本书讲透天然酵种面包, 专业面包师与家庭烘焙者适读。查德·罗伯逊大师教程, 教你只用简单的基础配料--面粉、水和天然酵种来制作面包, 还原面包本身该有的香气与口感。作者将自己多年的天然酵种及其面包的制作经验化作文字与照片, 指导读者如何观察酵种与面团的变化, 系统讲解了天然酵种的培养、续养、保存等。书中还讲解了如何运用天然酵种做出美味面包, 既有基础乡村面包, 也有在此基础上延伸出来的可颂、布里欧修等经典面包的讲解。
本书讲透天然酵种面包, 专业面包师与家庭烘焙者适读。查德·罗伯逊大师教程, 教你只用简单的基础配料--面粉、水和天然酵种来制作面包, 还原面包本身该有的香气与口感。作者将自己多年的天然酵种及其面包的制作经验化作文字与照片, 指导读者如何观察酵种与面团的变化, 系统讲解了天然酵种的培养、续养、保存等。书中还讲解了如何运用天然酵种做出美味面包, 既有基础乡村面包, 也有在此基础上延伸出来的可颂、布里欧修等经典面包的讲解。
