This is one of my favorite baker's works after reading so many books about bread baking.
Li Jia Sakamoto is a very famous baker in Japan. Although she didn't go to France and Germany to study bread baking and dim sum making like other bakers, you can feel her professionalism and, more importantly, her intentions from her works.
If I have to recommend a book for beginners in bread making, then this book is the best choice. Compared with other books, there are not so many kinds of bread introduced in this book, and the difficulty is not very high, but the theoretical knowledge of this book is the most perfect and the simplest.
The following is the table of contents on the first page of this book:
Not only for the sake of time, but also for the sake of efficiency, I suggest that readers can focus on the first chapter. This book not only has detailed basic knowledge, but also analyzes the steps from kneading to baking, which I have never seen in other books. There are tricks and tricks in every step. I am very careful.
For example, this:
Bread baking time schedule
And this:
Different methods of kneading dough. Except this book, all the other books I want to recommend only say that dough should be kneaded, without analyzing the advantages and disadvantages of different kneading methods in more detail.
Therefore, if you want to practice the skills of making bread and improve your understanding of bread baking, please read this book.
This is also the work of Master Li Jia Sakamoto, but the style of this book is obviously different from the previous one. After reading the last book and knowing something about bread, this book is of great help to your improvement.
One of the advantages: you can make different kinds of bread according to your own taste, without worrying about the types and quantities of bread materials.
This kind of humanized and considerate tutorial is something I have never seen before, so I was very surprised when I first read this book.
For example, one of the tutorials on bread has the following additional pages:
From the picture, we can see that Li Jia Sakamoto provides the choice of strong and light flavors for making the same kind of bread, and also mentions the points that should be paid attention to when making light flavors and noodles.
The picture in the lower left corner mentions the difference in hardness, chewiness and crust of bread with different moisture, and the picture in the lower right corner also talks about the difference between cream and shortening. How can this tutorial, which allows you to make bread with personal characteristics and taste, keep bread lovers unmoved?
The second advantage: common sense of bread-there is no lack of fun to learn after making.
Read a book about bread course, because there are many pictures, the main purpose is to make, so everyone will not feel bored, but it is a perfect and exquisite book, which can not only increase reading pleasure, but also enable you to learn knowledge without being bored.
Li Jia Sakamoto's book has set up many columns about bread tips, interspersed in different bread tutorials, so that you can learn more unpopular but very interesting knowledge.
For example, this:
To tell the truth, as a person who is not very enthusiastic about science, I really didn't know much about the types of yeast before reading this book.
Another example is this:
What's the difference between bread and buns?
I believe that when people mention "rolls" in the bakery, they all use "this kind of bread" or simply call it by its name. Not many people will consider the difference between "roll" and "bread", not only the shape, but also other aspects. This passage gives me a sense of relief when reading.
Of course, common sense is not necessarily something that looks so natural and tall. There are some tips that are very useful when making bread, such as the following:
How to round the dough? I believe many people will have such troubles when they really start making bread. This trick solves this problem, and I think this trick is also very good for making steamed buns!
The third advantage: there is no most detailed picture tutorial.
As shown in the figure:
I believe this stupid tutorial is the favorite of all beginners, so this book is the best choice if lovers who have no foundation at all want to learn some simple bread, but if they want to learn formal bread, it is a bit insufficient.
The first half of the article mentioned that Li Jia Sakamoto, the recommended author of the first two books, did not learn bread baking from abroad, so her bread course was a Japanese bread practice evolved from the West.
However, the opposite is true for Tsushima. After graduating from college, she studied in Germany and learned the most authentic bread practices in Europe, the birthplace of bread. In this book, there are detailed tutorials from small meals to praise, from German kink cakes to Italian googolov. Taking out this kind of bread at dinner can be said to be really tall, not only delicious, but also emotional.
Compared with Sakamoto Li Jia's classic The Complete Book of Bread Making, the bread in this book is more difficult and suitable for basic bread lovers. Of course, some can be mastered at the entry level.
Advantage 1: Common problems in making bread-Q&; A
From time to time, there will be explanations and solutions about "the problem of making bread" in the book. After careful study, you can be pleasantly surprised to find that these problems often appear on the back of bread tutorials that are prone to such problems, which are not intimate.
For example, this appears on the back of whole wheat bread making:
The taste of whole wheat bread is often rough, so putting this problem after the whole wheat bread course can help producers avoid roughness to the greatest extent and improve the taste. ?
Advantage 2: Bread courses are classified by purpose.
Different from other bread teaching books which are classified according to their types and difficulties, this book is very intimately classified according to the purpose of bread.
In addition to the introduction of the first chapter, the following chapters of this book are classified as follows:
It is worth mentioning that in the third chapter: Eating bread with food, there are not only bread practices, but also many cooking practices, such as "Delicious recipes with South Indian cakes", "Yorkshire pudding" and "smoked salmon salad", and even a tutorial on family mayonnaise was written!
For people who are losing weight or exercising, the rye bread and whole wheat bread in Chapter 4 are perfect!
Here is a little trick I want to tell you: If you go to a bakery to buy whole wheat bread, its calories are actually similar to white toast.
Now many bakeries will use various materials to make white toast look like whole wheat toast to raise the price!
If you want to eat toast that is not fat but can fill your stomach, rye bread imported from Germany is the best choice. Imported supermarkets usually sell them, but you want to eat fresh toast. Follow this book, of course!
I hope it helps you.
Above.