【本質にせまる】なぜ高加水のパン作りは失敗するのかについて話します

▼For details on the content of Biancuit's public lessons and the application requirements, please see this page https://baguettelife.com/biencuit/2025/ Anyone can apply for lessons at 40% off with the "Important Person Discount" discount system! Don't miss this opportunity! ▼Watch over 200 lessons! Also check out our membership! We have started a membership that allows you to watch unlimited lesson videos from many famous chefs such as Chef Kodama and Chef Kurihara. "Unlimited Chef Bread-making Lesson Videos"!    / @biencuit1821   ■■■Making high-hydration bread is difficult■■■ High-hydration bread is really delicious. The moist and chewy inner layer is a deliciousness that can only be achieved with a dough with high hydration. That's why I want to make it with my own hands! But high-hydration bread is difficult. You will fail at first. Why is that? How can you succeed? We will tell you ■Biencuit is a bread class taught by top chefs that you can learn from anywhere in the country through video. Not only semi-professionals and amateurs, but also professional bakers from all over the country watch it. [The instructors are all top chefs who are famous in the industry] ・Chef Keisuke Kodama of Boulangerie Bon Vivon ・Chef Junpei Kurihara of Guruguru & Maison du Pain Kurihara ・Chef Nemoto of Nemo Bakery ・Chef Mei Narusawa, currently active at Angers in France