{"product_id":"日本人氣麵包店天然酵母的美味麵包物語-公開名店名師的配方-做法-整型-烤焙-等麵包絕技","title":"日本人氣麵包店天然酵母的美味麵包物語：公開名店名師的配方、做法、整型、烤焙...等麵包絕技","description":"\u003cblockquote\u003e\n\u003cp\u003eTamaki Jun\u003cbr\u003e玉木潤\u003cbr\u003ePublished 2009\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eI keep this book in my library not only for its recipes, but for the way it shows a baker thinking through bread.\u003c\/p\u003e\n\u003cp\u003eAlthough the title speaks about natural yeast, the book opens into something much wider. It records the bread world of Jun Tamaki — from French-style breads such as baguette, pain rustique, pain de campagne and rye bread, to viennoiserie such as brioche, kouglof, croissant and kouign-amann.\u003c\/p\u003e\n\u003cp\u003eWhat makes this book valuable to me is its sense of progression.\u003c\/p\u003e\n\u003cp\u003eIt begins with basic doughs, then shows how those doughs can be extended into many different products. A baguette dough is not only a baguette. A country bread dough does not belong to only one shape. With different ingredients, fillings, shaping methods and baking approaches, the same foundation can take on many expressions.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking has stayed with me.\u003c\/p\u003e\n\u003cp\u003eA baker should not only collect recipes. We need to understand how a dough behaves, how far it can be taken, and how small changes in fermentation, flour, shaping or filling can alter the final bread.\u003c\/p\u003e\n\u003cp\u003eThe book also includes notes on levain, fillings, flour, and how to judge French bread. I find those sections especially important because they move beyond appearance. Bread is not only about making something that looks correct. It is about learning how to recognise quality.\u003c\/p\u003e\n\u003cp\u003eTo me, this book is a record of Japanese boulangerie thinking: precise, practical, creative, and still very close to the hands of the baker.\u003c\/p\u003e\n\u003cp\u003eIt reminds me that one good basic dough can become many things, as long as the baker keeps observing.\u003c\/p\u003e\n\u003cp\u003e我把這本書留在書架上，不只是因為裡面的配方。\u003c\/p\u003e\n\u003cp\u003e對我來說，它更像是在呈現一位麵包師如何透過麵包思考。\u003c\/p\u003e\n\u003cp\u003e雖然書名提到天然酵母，但這本書的內容其實比天然酵母更寬。它記錄的是玉木潤師傅的麵包世界——從 baguette、pain rustique、pain de campagne、黑麥麵包等法式麵包，到 brioche、kouglof、croissant、kouign-amann 等維也納甜麵包。\u003c\/p\u003e\n\u003cp\u003e這本書對我有價值的地方，是它有一種清楚的延伸方式。\u003c\/p\u003e\n\u003cp\u003e它從基礎麵團開始，再慢慢發展出不同的變化。Baguette 的麵團不只是 baguette。鄉村麵包的麵團，也不只屬於某一種形狀。當食材、餡料、整形方式和烘烤方式改變，同一個基礎麵團也可以有很多不同的表現。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式，一直留在我心裡。\u003c\/p\u003e\n\u003cp\u003e麵包師不應該只是收集配方。我們更需要理解一個麵團的性格，它可以被帶到哪裡，發酵、麵粉、整形、餡料這些細微的變化，又會如何改變最後的麵包。\u003c\/p\u003e\n\u003cp\u003e書裡也有關於 levain、餡料、麵粉，以及如何判斷法式麵包的內容。這些部分對我來說特別有意義，因為它不只是停留在外形。麵包不是做出一個看起來正確的成品而已，更重要的是學會辨認品質。\u003c\/p\u003e\n\u003cp\u003e對我來說，這本書像是一份日本 boulangerie 思考方式的紀錄：精準、實用、有創意，同時又非常貼近麵包師的雙手。\u003c\/p\u003e\n\u003cp\u003e它提醒我，只要麵包師持續觀察，一個好的基礎麵團，其實可以變成很多東西。\u003c\/p\u003e","brand":"Tamaki Jun 玉木潤","offers":[{"title":"Default Title","offer_id":46869956657308,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-tamaki-jun-2009.png?v=1779082291","url":"https:\/\/kenjaylim.com\/products\/%e6%97%a5%e6%9c%ac%e4%ba%ba%e6%b0%a3%e9%ba%b5%e5%8c%85%e5%ba%97%e5%a4%a9%e7%84%b6%e9%85%b5%e6%af%8d%e7%9a%84%e7%be%8e%e5%91%b3%e9%ba%b5%e5%8c%85%e7%89%a9%e8%aa%9e-%e5%85%ac%e9%96%8b%e5%90%8d%e5%ba%97%e5%90%8d%e5%b8%ab%e7%9a%84%e9%85%8d%e6%96%b9-%e5%81%9a%e6%b3%95-%e6%95%b4%e5%9e%8b-%e7%83%a4%e7%84%99-%e7%ad%89%e9%ba%b5%e5%8c%85%e7%b5%95%e6%8a%80","provider":"KEN JAY LIM","version":"1.0","type":"link"}