This book is a faithful reproduction of Jeremy Ballester's renowned masterclass, celebrated for its solid fundamentals and comprehensive content. It focuses on the key concepts of bread dough—“elasticity” and “extensibility”—to help readers understand the essence of dough and develop the practical skills needed to apply these principles to real-world recipes.
The book begins with a detailed explanation of how core ingredients such as flour, water, salt, sugar, and yeast influence the dough, and how each stage of the bread-making process transforms it. It also demystifies the challenging aspects of dough by introducing the principles and techniques for balancing extensibility and elasticity, making it easier for readers to approach bread-making with confidence.
In addition, it provides practical advice on overcoming common failures during the baking process, empowering readers to create their own unique bread recipes. The book also features 48 meticulously refined recipes, perfected through years of experimentation. These recipes are divided into five chapters: Classic Breads, Classic Viennoiseries, Breads of the World, Trendy Viennoiseries, and Sourdough Breads. Each recipe is accompanied by detailed step-by-step photos, offering a rich and varied collection for bakers of all levels.
● Hardcover Book: 312 pages
● Language: Korean
● Dimensions: 213 x 262 mm
● ISBN: 9791186519912
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