"3-Day Fluffy Bread: A Baker's Guide" New, unread, with obi (sash). Will ship promptly via Mercari delivery after payment confirmation. Please refrain from price negotiations. Author: Arina Ohno Price: 1,815 yen (tax included) Release Date: September 18, 2025 Format: B5 size Content: This book introduces easy and effortless methods for making exquisite bread, as practiced by professional bakers. The secret to lasting fluffiness is "leaving it alone"! Slow fermentation creates numerous air bubbles, resulting in a fluffy bake. Takes time, but minimizes effort. This time, four doughs are introduced, two of which utilize a pre-ferment. The pre-ferment is fermented slowly at low temperatures, allowing the flour to fully absorb moisture and maximize flavor. The final dough made by mixing the pre-ferment also has high water retention, and the gluten network is strong, ensuring long-lasting fluffiness after baking. Long fermentation also has the advantage of requiring less yeast. Yeast feeds on sugar, so reducing sugar consumption preserves the flavor. The first and second fermentation are longer for all four doughs. Slow fermentation creates many air bubbles, resulting in a fluffy bake.