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麵包職人的烘焙廚房:50款經典歐法麵包零失敗
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麵包職人的烘焙廚房:50款經典歐法麵包零失敗 
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Item No.:165620 BKTW-0010585517
  
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RM 57.00 (USD 13.01)
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ISBN: 9789866062391
Author: 陳共銘/著;楊志雄/攝影
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作者:陳共銘/著;楊志雄/攝影
出版社:橘子
出版日期:2013年05月08日
語言:繁體中文
版別:初版
装订:平裝
页数:144
印刷:全彩印刷
分級:普級
ISBN:9789866062391

內容簡介

50款經典歐、法、台式麵包, 樹枝麵包、裸麥麵包、羅勒拖鞋、橙香吐司……等, 從酵母的培養,到麵種的製作, 直接法、中種法、液種法與湯種法等, 超過500張步驟圖,Step by step詳細解說 教你做出職人級的美味麵包。

你知道攪拌麵團時,酵母最佳溫度是幾度嗎?

為什麼基本發酵後需要翻麵呢?

而分割完的麵團為何需要經過滾圓階段?

麵團整形時,又有哪些細節是需要注意的……

職人以最專業知識與多年的實務經驗,帶領你製作麵包零失誤。 作者簡介 陳共銘

一位6年級後段班的麵包師傅,埋首於麵包製作已超過17年,擁有豐富的烘焙資歷與實務教學經驗。

麵包對他來說已經是生活一部分,藉由做麵包來享受生活,感受一切,每天做麵包來記錄著生活的點滴,將自己感受注入麵包製作中,希望自己所製作的麵包,有著跟別人不同的生命力。



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