『한동건의 제과제빵 교실』는 출간 예정일(2026-09-01)이 지났지만 아직 서점 판매가 확인되지 않았습니다. 매일 확인해 판매가 확인되면 서점 링크와 함께 한 번 알려드립니다. 예정일 뒤 60일이 지나도 확인되지 않으면 그 사실을 알려드리고 알림을 마칩니다.
우리밀과 천연 발효종으로 빚어낸 건강한 빵의 비밀, 전통의 지혜와 혁신의 기술이 만나 더 깊은 맛과 가치를 만들어냅니다. 기초부터 응용까지, 누구나 쉽게 따라 할 수 있는 한동건의 제과제빵 노하우를 지금 만나보세요.
출처: 국립중앙도서관 출판예정도서 등록 정보(출판사 제출)
목 차
제1편
우리밀의 개요 ···················································································· 1
우리밀 제빵 특성 ·············································································· 12
밀가루의 이해 ···················································································· 15
밀가루의 주요성분 ············································································· 21
이스트의 3대 역할 ············································································ 27
물 ········································································································ 43
설탕 ···································································································· 45
소금 ···································································································· 47
유지 ···································································································· 49
버터 ···································································································· 51
마가린 ································································································ 53
쇼트닝 ································································································ 55
식용유 ································································································ 57
올리브유 ····························································································· 59
유제품 ································································································ 61
전지분유 ····························································································· 64
탈지분유 ····························································································· 66
달걀 (계란) ······················································································· 69
자연 발효종
우리밀로 만든 천연 발효종, 전통과 혁신의 기술
제빵공정 ····························································································· 72
1차 발효 ····························································································· 77
분할 Diving ························································································ 79
분할 Fermentation ············································································ 81
2차 발효 ····························································································· 83
굽기 ···································································································· 85
냉각 (Cooling) ·················································································· 87
제빵법에 정리 ···················································································· 91
제2편
팽드 캄파뉴 ·················································································· 101
잡곡 식빵 ····················································································· 104
와인 브래드 ················································································ 108
흑미쌀 호두롤 ·············································································· 112
매실 자연 발효빵 ········································································· 116
유자 발효빵 ·················································································· 122
우리밀 발아 통밀빵 ····································································· 127
팡도르 ··························································································· 132
크림 치즈빵 ·················································································· 136
찹쌀 식빵 ····················································································· 139
호두 베이글 ·················································································· 143
한동건의 제과제빵 교실
우리밀로 만든 천연 발효종, 전통과 혁신의 기술 - 7 -
쑥 베이글 ····················································································· 147
통밀 베이글 ················································································ 151
치즈 베이글 ·················································································· 156
프랑스 바게트 ·············································································· 161
우리밀 시나몬 스위롤 빵 ···························································· 167
검정 통밀빵 ················································································ 171
맥주 발효빵 ·················································································· 174
우리밀 단호박 빵 ········································································· 179
우리밀 흑미밥 브레드 ································································· 184
옥수수 빵 ····················································································· 188
녹차 초코 식빵 ············································································ 192
귀리 당뇨 식빵 ············································································ 198
또티 자연 피자 ············································································ 203
우리밀 유산균 빵 ········································································· 207
저염 치즈 만들기 ········································································· 212
호밀 야채빵 ·················································································· 217
포카치아 ······················································································· 222
우리밀 맘모스빵 ·········································································· 228
야채피자 & 야채식빵 ·································································· 234
프랑스빵 디에프 ·········································································· 239
건포도 호빌 베이글 ····································································· 244
스프 샌드위치 ·············································································· 249
자연 발효종
우리밀로 만든 천연 발효종, 전통과 혁신의 기술
제3편 (공정개선 및 기대효과)
공정개선 및 기대효과 ····································································· 254
출처: 국립중앙도서관 ISBN 서지정보(출판사 제출)
부가기호 13590: 독자 대상 실용 · 발행 형태 단행본 · 내용 분류 기술과학.
분량·판형: 265쪽 · 판형 210*297.
출처: 국립중앙도서관 ISBN 서지정보 · 부가기호 뜻은 국립중앙도서관 ISBN 안내 기준
아직 서점 판매가 확인되지 않았습니다. 판매가 확인되면 이 자리에 구매 버튼이 생깁니다. 위의 출간 알림을 신청하시면 출간일에 서점 링크를 메일로 보내 드립니다.
(도서출판)이로다에서 2026-09-01 출간 예정으로 국립중앙도서관 ISBN 서지정보에 출간예정으로 등록됐던 도서입니다. 실제 출간·판매 여부는 서점에서 ISBN 9791198387929으로 확인할 수 있습니다.
한동건 / (도서출판)이로다. 출간 후 상세 정보가 갱신됩니다.
종이책으로 출간 예정입니다. 분량은 265쪽입니다. 정가는 25,000원입니다. (국립중앙도서관 출판예정도서 등록 기준이며, 별도 판형이 추가될 수 있습니다.)
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출처: 국립중앙도서관 서지정보유통지원시스템 (매일 갱신)