Kawade Shobo Shinsha to Release Revised Editions of Makoto Hotta's 'Bread Textbook to Approach the Pros' and 'Fermentation Edition' on June 18

Kawade Shobo Shinsha (Shinjuku-ku, Tokyo / CEO Masaru Onodera) will publish two titles: 'The Bread Textbook Nobody Taught You: How to Approach the Pros' and 'The Bread Textbook Nobody Taught You: How to Approach the Pros - Fermentation Edition' (Price: 2,530 yen each, including tax) on June 18, 2026.

● "Introduction" by Author Makoto Hotta

When I was a professional baker, there were things I always wondered about. Why are there breads that should be kneaded and breads that shouldn't be kneaded too much? Is it better to degas or not? Is it better to round it tightly or gently? It varied depending on the bread, and I didn't really understand. When I tried to research these things, the information I wanted was scattered, so it took quite a bit of time to understand. The recipes of artisanal bakeries are backed by experience, intuition, and logic, but often, just looking at a recipe and making it wouldn't result in the same bread baked at that bakery. For those who have started making bread and want to bake something a little more artisanal, why not use my past experiences to break down various bread textbooks and reassemble them in your own mind? In this book, I will introduce Roti Oran's way of thinking regarding this process. First, we will consider main ingredients and secondary ingredients, and initially introduce lean sandwich bread and baguettes, comparing the methods using strong flour and semi-strong flour respectively. When making bread with flour you don't usually use, you will learn that just changing the flour changes the mixing method, kneading method, force applied, and the work process so much. Beyond that, someday, you will get closer to your ideal bread and step slightly into the world of professional artisans.

Makoto Hotta, Roti Oran

'The Bread Textbook Nobody Taught You: How to Approach the Pros' (First Edition 2016) and the 'Fermentation Edition' (First Edition 2018) are long-selling technical books that systematically explain the science and techniques of bread making, which are not discussed in general recipe books or baking classes. The upcoming publications are revised editions of these books.

● 'The Bread Textbook Nobody Taught You: How to Approach the Pros'

This book focuses on the basic ingredients of bread making—flour, yeast, water, and salt—and systematically explains the role each plays in the entire process, including fermentation and baking. By understanding the mechanics of bread making, you can acquire the knowledge and skills not just to reproduce recipes, but to approach your own ideal bread. Furthermore, through recipes and processes for lean sandwich bread, demi-baguettes, fluffy bread, brioche bread, pain de mie, focaccia, and more, it carefully explains the steps from fermentation to baking, providing content to learn the theory and practice that form the foundation of bread making.

● 'The Bread Textbook Nobody Taught You: How to Approach the Pros - Fermentation Edition'

On the other hand, the 'Fermentation Edition', as its title suggests, is a book focused on 'fermentation', the cornerstone of bread making. In this book, fermentation is not merely seen as a step to make the dough rise, but as an important function that brings complex flavors like umami and sourness to the bread. It explains the characteristics of various fermentation bacteria and introduces how to create and utilize a wide variety of starters, such as fruit starters, sake starters, sour starters, levain starters, rye sour starters, and hops starters. In addition, it features bread recipes that utilize the characteristics of each, leading to more unique bread making while deepening your understanding of fermentation. Both books offer content that can be utilized for a long time, from people who enjoy baking as a hobby to those aiming to open baking classes or pursue specialized learning.

● Table of Contents for 'The Bread Textbook Nobody Taught You: How to Approach the Pros'

Introduction ――――――――――――――――――――――― 3 Tools You Should Have ―――――――――――――――― 8 Roti Oran's Philosophy on Bread Making ―――――――――――― 10 There are Two Ways to Make Bread. ――――――――――――― 11 Lean Bread Made with Main Ingredients Wheat Flour ――――――――――――――――――――――― 14 Components of Wheat Flour ――――――――――――――――――――― 15 Ash / Protein ―――――――――――――――――― 15 Hardness and Granularity / Starch ―――――――――――――――― 16 Names of Flours ――――――――――――――――――――――― 16 'Strong Type' and 'Semi-Strong Type' ―――――――――――― 17 Various Commercially Available Wheat Flours ――――――――――――――――― 18 Strong Flour (Foreign Wheat) ――――――――――――――――― 18 Strong Flour (Domestic Wheat) ―――――――――――――――――― 19 Semi-Strong Flour ―――――――――――――――――――――― 20 Whole Wheat Flour / Rye Flour ―――――――――――――――― 21 Malt ―――――――――――――――――――――――― 21 Yeast ――――――――――――――――――――――――― 22 Yeast Used in Bread Making ―――――――――――――――――― 22 5 Conditions (Environment) for Yeast to Work Actively ―――――――― 23 ① Temperature ―――――――――――――――――――――― 23 Bread Making and 'Kneading Temperature' ―――――――――――― 23 ② Oxygen ―――――――――――――――――――――― 24 ③ Nutrition (Food) ――――――――――――――――――― 24 Relationship Between Yeast Working Time and Taste ―――――――――――― 25 ④ pH ―――――――――――――――――― 25 ⑤ Moisture ―――――――――――――――――――――― 25 Easy-to-Use Instant Dry Yeast ――――――――― 25 Water ―――――――――――――――――――――――――― 26 Hardness ――――――――――――――――――――――――― 26 Bread Making and Water Hardness ――――――――――――――――― 27 pH ――――――――――――――――――――― 27 Bread Making and pH ―――――――――――――――――――― 27 Water Activity (Bound Water and Free Water) ――――――――――――――― 27 Bread Making and Water Activity ――――――――――――――――― 27 Salt ―――――――――――――――――――――――――― 28 Role of Salt in Bread Making ―――――――――――――――― 29 How to Use Salt ――――――――――――――――――――― 29 Things to Know About the Bread Making Process Baker's Percentage ――――――――――――――――― 30 Outer Percentage and Inner Percentage ―――――――――――――――――――――― 30 Old Dough, Sponge, Poolish, Tangzhong ―――――――――――― 31 Primary Fermentation ――――――――――――――――――――――― 31 Punching and Timing ――――――――――――――――――