{"product_id":"pain-des-philosophes-パン-デ-フィロゾフ-榎本-哲がつくる食事パン","title":"Pain des Philosophes パン デ フィロゾフ 榎本 哲がつくる食事パン","description":"\u003cblockquote\u003e\n\u003cp\u003eTetsu Enomoto\u003cbr\u003e榎本哲\u003cbr\u003ePublished 2024\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book feels very close to the way I like to think about bread.\u003c\/p\u003e\n\u003cp\u003eIt is not only asking, “What is the recipe?”\u003cbr\u003eIt is asking, “What kind of flavour and texture do I want to create — and what should I do to reach it?”\u003c\/p\u003e\n\u003cp\u003eThat question is important to me.\u003c\/p\u003e\n\u003cp\u003eIn breadmaking, technique should not exist by itself. Fermentation, hydration, yudane, levain, flour choice, mixing, baking — all these decisions should serve the final eating experience. A baker should not use a method just because it looks interesting. The method has to answer the bread.\u003c\/p\u003e\n\u003cp\u003ePain des Philosophes is known for a very thoughtful approach to meal breads. Through Akira Enomoto’s work, this book shows bread as something that belongs on the table, beside food, wine, cheese, butter, or a simple daily meal.\u003c\/p\u003e\n\u003cp\u003eWhat interests me is the way he combines techniques that are not always placed together. The Alpha Baguette, for example, brings yudane into a baguette to create more sweetness and a mochi-like texture. It is not innovation for decoration. It is innovation with a clear reason.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking stays with me.\u003c\/p\u003e\n\u003cp\u003eA bread can look simple, but the thinking behind it can be very deep. If the baker understands the final taste clearly, then every step has meaning.\u003c\/p\u003e\n\u003cp\u003eFor me, this book belongs in my library because it reminds me to begin from eating.\u003c\/p\u003e\n\u003cp\u003eNot from technique first.\u003c\/p\u003e\n\u003cp\u003eBut from the bread I want people to feel, chew, remember, and return to.\u003c\/p\u003e\n\u003cp\u003e這本書很接近我喜歡思考麵包的方式。\u003c\/p\u003e\n\u003cp\u003e它問的不是單純一句：「配方是什麼？」\u003cbr\u003e而是：「我想做出什麼樣的風味和口感？那我應該用什麼方法去達到它？」\u003c\/p\u003e\n\u003cp\u003e這個問題，對我很重要。\u003c\/p\u003e\n\u003cp\u003e在麵包裡，技術不應該只是單獨存在。發酵、含水、湯種、魯邦、麵粉選擇、攪拌、烘烤——這些決定都應該服務於最後吃起來的感受。麵包師不應該只是因為一個方法看起來特別，就去使用它。方法必須回答麵包本身的需要。\u003c\/p\u003e\n\u003cp\u003ePain des Philosophes 是東京神樂坂很受關注的麵包店，而榎本哲師傅的作品，讓我看到食事麵包可以如何真正回到餐桌上。它不是只為了單獨被欣賞，而是可以和料理、酒、起司、奶油，或者一餐簡單的日常飲食一起存在。\u003c\/p\u003e\n\u003cp\u003e我感興趣的，是他把一些原本不一定會放在一起的技術重新組合。像 Alpha Baguette，把湯種的概念帶入法國長棍裡，讓麵包有更多甜味，也帶出更有彈性的口感。這不是為了裝飾而創新，而是有理由的創新。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式會留在我心裡。\u003c\/p\u003e\n\u003cp\u003e一個麵包可以看起來很簡單，但背後的思考可以很深。只要麵包師很清楚自己想要的味道，每一個步驟就都有意義。\u003c\/p\u003e\n\u003cp\u003e所以這本書會留在我的 library 裡，因為它提醒我，要從「吃」開始思考麵包。\u003c\/p\u003e\n\u003cp\u003e不是先從技術開始。\u003c\/p\u003e\n\u003cp\u003e而是從我希望人們如何感受、咀嚼、記得，甚至願意再回來吃這個麵包開始。\u003c\/p\u003e","brand":"Tetsu Enomoto 榎本哲","offers":[{"title":"Default Title","offer_id":46870550053020,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-pain-desphilosophes-2024.png?v=1779104141","url":"https:\/\/kenjaylim.com\/products\/pain-des-philosophes-%e3%83%91%e3%83%b3-%e3%83%87-%e3%83%95%e3%82%a3%e3%83%ad%e3%82%be%e3%83%95-%e6%a6%8e%e6%9c%ac-%e5%93%b2%e3%81%8c%e3%81%a4%e3%81%8f%e3%82%8b%e9%a3%9f%e4%ba%8b%e3%83%91%e3%83%b3","provider":"KEN JAY LIM","version":"1.0","type":"link"}