The Science of Handmade Bread [Chinese]

By Koji Takeya and 新华书店北美网

This book introduces the practice of hand-kneading bread and brings out the science of baking. In addition to not using a mixer, the book describes the practice of using a plastic bag instead of a mixing bowl, which reduces cleanup. The author has 50 years of experience in bread making and research, and this book is written by him for beginners and enthusiasts, with in-depth and vivid content. Through this book, readers can start from the five basic doughs and gradually go deeper and deeper, expanding their knowledge of most types of bread and mastering the principles of baking, quickly advancing to the next level. Although the book is called "science", it is full of chatting fun, teaching you to use the scientific method to feel the joy of life!

• Format: Paperback
• Language: Chinese
• ISBN: 7533571045
• ISBN13: 9787533571047
• Release Date: January 2024
• Publisher: Fu Jian Ke Ji Chu Ban She
• Length: 230 Pages