無法忘懷的樸實滋味：京都人氣麵包「たま木亭」烘焙食譜集

Tamaki Jun
玉木潤
Published 2018

This book feels very close to the rhythm of an actual bakery.

It is not a book that only shows beautiful finished bread. It lets me see how a baker builds from the inside: the dough, the fillings, the variations, the small adjustments, and the way one idea can slowly become many products.

What I like about this book is its practical structure.

It begins with the foundations — flour, levain, yeast, fillings and technical notes — then moves into different base breads such as country bread, brioche, baguette, double-autolyse baguette, toast, pain de mie, wholewheat bread and hojicha bread.

From there, each base continues to grow.

That is what makes the book interesting to me.

It is not only saying, “Here is a recipe.”
It is showing, “Here is a system.”

In a real bakery, this way of thinking matters. A good dough should be able to carry more than one expression. It can become plain, filled, savoury, sweet, soft, rustic, or more refined. The baker’s work is to understand the foundation deeply enough to know how far it can go.

I also like that the book carries the feeling of a bakery with its own identity. Tamaki-tei is not presented as a trend, but as a place with its own flavour, its own rhythm, and its own way of arranging bread.

For me, this book belongs in my library because it shows how ideas become a bakery language.

Not by making everything complicated.

But by taking the basics seriously, then allowing them to grow into something of their own.

這本書給我的感覺，很接近一間真正麵包店每天工作的節奏。

它不是只把漂亮的成品放出來給你看，而是讓我看到一位麵包師如何從裡面建立麵包：麵團、餡料、變化、細節調整，還有一個想法如何慢慢變成不同的產品。

我喜歡這本書的地方，是它的結構很實際。

它先從麵粉、魯邦種、酵母、餡料和技術小提醒開始，再進入不同的基礎麵包，例如鄉村麵包、布里歐、法式長棍、二次自解法棍、吐司、龐多米、全麥麵包、焙茶麵包等。

然後，每一個基礎又繼續長出不同的變化。

這一點很吸引我。

它不是單純告訴你：「這是一個配方。」
它更像是在告訴你：「這是一套系統。」

在真正的麵包店裡，這種思考很重要。一個好的麵團，應該不只可以做成一個產品。它可以是原味的、帶餡的、鹹的、甜的、柔軟的、樸實的，也可以變得更精緻。

麵包師的工作，是先把基礎理解得足夠深，才知道它還能走到哪裡。

我也喜歡這本書裡那種「一家店自己的個性」。たま木亭不是被呈現成一個流行，而是一間有自己味道、自己節奏、自己麵包排列方式的店。

所以這本書留在我的 library 裡，不只是因為它有很多配方。

它讓我看到，一間麵包店的語言，是怎樣被建立出來的。

不是把事情做得很複雜。

而是先把基礎看得很重，然後讓它慢慢長出自己的樣子。