麵包烘焙教科書

Takaaki Nishikawa
西川功晃
Published 2005

What interests me about this book is not only the recipes, but the way it shows how a bakery can be built from a few essential breads.

The breads come from Boulangerie Comme Chinois in Kobe, a city often associated with bread culture in Japan. In the book, seven classic basic breads form the starting point, and from these doughs, the shop’s wider range begins to grow.

That way of thinking is important to me.

A bakery does not always need many different doughs to have depth. Sometimes, what matters more is whether the foundation is clear enough, stable enough, and flexible enough to carry many expressions.

This book reminds me to look carefully at the base.

A dough is not only a formula. It is a direction. From one foundation, the baker can decide whether the bread becomes simple, savoury, soft, rustic, or more expressive. But if the base is weak, every variation after that becomes weak too.

What I like is that the book does not separate “basic bread” from “creative bread” too much. It shows that creativity often begins from understanding the ordinary things properly.

For me, this book stays in my library because it reminds me how a bakery’s range is built.

Not by adding endlessly.

But by knowing which foundations are worth returning to.

這本書讓我感興趣的，不只是裡面的配方，而是它讓我看到一間麵包店可以如何從幾款重要的基本麵包開始建立起來。

書中的麵包來自日本神戶的 Boulangerie Comme Chinois。神戶本來就是日本很有麵包文化的城市，而這本書以店裡七款經典基本麵包作為出發點，再從這些麵團延伸出店內更多的產品。

這樣的思考方式，對我很重要。

一間麵包店不一定需要很多很多種麵團，才會有深度。有時候，更重要的是基礎是否清楚、穩定，並且足夠有延展性，可以承載不同的表現。

這本書提醒我，要更仔細地看待基礎。

一個麵團不只是一個配方。它其實是一個方向。從同一個基礎開始，麵包師可以決定它最後是簡單的、鹹味的、柔軟的、樸實的，還是更有表現力的。但如果基礎本身不夠好，後面的變化也很難真正成立。

我喜歡這本書的地方，是它沒有把「基本麵包」和「創意麵包」分得太開。

它讓我看到，很多創意其實是從真正理解普通的東西開始的。

所以這本書會留在我的 library 裡，因為它提醒我，一間麵包店的產品線是怎樣被建立起來的。

不是一直往上加東西。

而是知道哪些基礎，值得一次又一次回去。