The Way to Good Bread/迈向好面包之道

The book is divided into four parts. Part One covers the history of bread, including the evolution of French bread and breads made by famous bakers. Part Two explains the specific methods and steps for making leavened bread, baguettes, loaves, loaves of bread, and loaves of bread. Part Three discusses the various ingredients needed to make bread, including flour, water, and salt. Part Four explains potential problems that may arise during each step of bread making.

全书内容共分为四部分。第一部分讲了面包的历史，包括法式面包的演变、著名面包师制作的面包等。第二部分讲了发酵面包、法棍、短棍面包、洛斯提克面包和洛代夫面包的具体制作方法及步骤。第三部分讲了制作面包所需的各种原料，包括面粉、水、盐等。第四部分是对面包制作各步骤可能出现的问题的讲解。