Bread Classroom
Tags
Summary
Editor's review
In the editor's view, the book's core value lies in its 'classroom'-style progressive design. The illustrated explanations of key difficulties such as 'gluten formation,' 'judging fermentation status,' and 'adjusting for oven temperature differences' are particularly excellent, effectively helping readers understand principles rather than mechanically following steps, thereby reducing failure rates and building confidence. Its content covers a wide range of categories from basic items like toast and dinner rolls to advanced products like croissants and bagels, with recipe ratios repeatedly tested for high stability.
Compared to the vast but uneven recipes online, the book's systematicity and reliability are its greatest advantages. It is more like a patient and meticulous teacher guiding you to build solid fundamentals. For enthusiasts who want to say goodbye to 'looks easy, fails every time' and truly systematically master the essence of bread making, this is a reference book worth keeping at hand and revisiting.
Who it's for
A good fit for
- Home baking beginners who want to systematically learn bread making and build solid fundamentals
- Enthusiasts with some experience who keep hitting bottlenecks in fermentation, shaping, and other stages and want to break through
- Practical-minded bakers who appreciate clear step-by-step illustrations and principle explanations, and pursue operational stability
- Explorers interested in making various types of bread such as toast, European bread, and sweet bread
Not a good fit for
- Minimalists seeking quick and convenient methods using premixed flour or one-button bread machines
- Experienced players looking for a large number of innovative, unusual-flavor, or artistic-shaped bread recipes
Reading tips
- It is recommended to start with the basic theory chapters in the first two chapters, understand the core concepts before hands-on practice
- When practicing, start with recipes marked as 'basic' or 'beginner' (such as basic toast), then try others after success
- Focus on the illustrated sections describing dough states (such as the extension stage and fermentation degree)—this is key to success
About the publisher
Jilin Science and Technology Press is a comprehensive science and technology publisher known for popular life and science books, with its output centered on health and wellness, popular science, cookbooks, and pregnancy and parenting. Among its titles, the Illustrated Classics series to which The Illustrated Yellow Emperor's Inner Canon belongs, along with titles such as Eating Right or Wrong for Diabetes and The 60-Week Pregnancy Nutrition and Health Encyclopedia, reflects a practical approach aimed at everyday life. Its popular science list includes Are Birds Descendants of Dinosaurs?, The Wonderful World of Plants, Is There a Corner in the Depths of the Universe?, and the Big Scientists Talk About Small Science series. Its authors include the Illustrated Classics Editorial Board, Kuang Tingyun, Huang Chunhui, Gao Ying, Guo Hongwei, Li Ning, Zhang Ye, and the Diet and Life Editorial Board. The press emphasizes combining illustrations with text and step-by-step presentation, as in Home-Style Sichuan Cuisine (3-Step Illustrated Edition), making books easier for general readers to understand and use; other publishing background information is limited in publicly available sources.
Contents
- 版权信息
- 推荐序
- 前言 Preface
- 面包制作的主要原料 Raw Material Usage
- 面包制作流程 Bread Making Process
- FRENCH BREAD 法式长面包
- SUN FLOWER SEEDS BREAD 太阳花子面包
- OAT MEAL BREAD 燕麦面包
- RYE BREAD 黑麦面包
- WINZER BREAD 杂粮面包
- FARMER BREAD 农夫面包
- ONION BREAD 洋葱面包
- YOGHURT BREAD 酸奶面包
- BEER AND DILL BREAD 啤酒刁草面包
- CHOCOLATE AND CRANBERRY BREAD 巧克力蔓越莓面包
- SOY BEAN BREAD 黄豆面包
- WHITE TOAST BREAD 白吐司面包
- WHOLE WHEAT TOAST 全麦吐司
- TRADITIONAL FOCOCOIA 传统意大利佛卡夏面包
- SOUR DOUGH BREAD 黑麦酸面包
- POTATO BREAD 土豆面包
- WALNUT BREAD 核桃面包
- PLAIN MUFFIN 原味松饼
- ZUCCHINI MUFFIN 角瓜松饼
- PEAR MUFFIN 香梨松饼
- ORANGE AND CHOCOLATE MUFFIN 香橙巧克力松饼
- PEANUT MUFFIN 花生松饼
- HAZELNUT MUFFIN 榛子松饼
- CHOCOLATE AND GINGER MUFFIN 巧克力姜味松饼
- TRADITIONAL BRIOCHE 传统奶头包
- DOUGHNUTS 面包圈
- ONION AND BACON BREAD 洋葱烟肉餐包
- CHICKEN AND MUSHROOM BREAD 奶油鸡肉蘑菇餐包
- CREAM BREAD 奶油斜面
- MEXICO BREAD 墨西哥小餐包
- SAUSAGE ROLL 早餐肠卷
- CHESTNUT BREAD 板栗餐包
- SPECIAL BREAD 中国结餐包
- SESAME BREAD 辫子餐包
- GARLIC AND CHEESE BREAD 蒜香芝士餐包
- HAMBURGER BUN 汉堡包
- HOT DOG BUN 热狗包
- BABY CORN BREAD 玉米笋面包
- FRENCH HERBS BREAD 法式香草面包
- DRIED TOMATO BREAD 风干番茄面包
- FRENCH MUSTARD BREAD 法式芥末面包
- MEDLAR BREAD 枸杞面包
- MUESLI BREAD 穆斯丽面包
- BAGUETTES 小法包
- BLACK SESAME BREAD 黑芝麻面包
- CRISPY BREAD 香脆长棍面包
- WHOLE WHEAT BREAD 醇香磨方
- CORN BREAD 玉米面包
- COUNTRY BREAD STICK 乡村面包条
- CIABATTA 夏巴塔面包
- LAVASH 薄脆片
- GRISSINI 面包棍
- BAGEL 百吉饼
- PIZZA DOUGH 披萨饼
- EASTER’S CROSS BUN 复活节十字面包
- PRETZEL 碱水包
- PITA BREAD 皮塔饼
- ENGLISH MUFFINS 英吉利松饼
- PANETTONE 意大利圣诞面包
- STOLLEN 士多伦面包
- FOCOCIA 树叶佛卡夏面包
- 牛角包和丹麦包的折叠法
- 牛角面包基础面 CROISSANT DOUGH
- 自制光亮膏 HOME MADE GLAZE
- 自制吉士奶油 HOME MADE CUSTRD CREAM
- ALMOND CROISSANT 杏仁牛角包
- STRAWBERRY DANISH 草莓丹麦包
- KIWI FRUIT DANISH 奇异果丹麦包
- FRESH PINEAPPLE DANISH 鲜菠萝丹麦包
- CREAM CHEESE DANISH 奶油芝士丹麦包
- HAZELNUT DANISH 榛子丹麦包
- COCONUT DANISH 椰子丹麦包
- ALMOND DANISH 杏仁丹麦包
- CINNAMON ROLL 玉桂丹麦卷
- 面包装饰面 SAMPLE BREAD
- 圣诞姜饼面 GINGER BREAD
FAQ
Is this book suitable for complete beginners who have never made bread?
Do the recipes require a professional oven or stand mixer?
What are the features of this book compared to the author's other works or similar books?
Comments
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About the author
Public information about Kang Liang is limited, and currently only eleven of his works are known to be listed. Judging from the representative titles, his writing focuses on home baking and everyday food and drink, covering bread, cookies, desserts, ice cream, and beverages, with common categories of food and health. His works include Bread Classroom, Happy Bread at Home, Mini Desserts, Fun Cookies at Home, Healthy Drinks at Home, Playful Cookies at Home, Summer Momo Tea, and Happy Ice Cream at Home, among others. Titles built around approachable settings such as "at home" and "classroom" suggest that he writes for family readers, emphasizing practicality and the pleasures of daily life. His style is plain and concrete, turning the process of making food into easy-to-follow steps so that readers can prepare desserts and drinks in their own kitchens, reflecting a balanced interest in food and health. His dates of birth and death, nationality, and personal background remain unconfirmed, so they are not supplemented here.
