Name: 彼得·瑞因賀特談麵包
Uploaded: 2009-01-14T01:00:00Z
Duration: 15 min 13 s
Description: 剛出爐的麵包、香脆的外皮～烘培大師彼得·瑞因賀特大力推崇他熱愛的主食，更介紹了製作麵包所需的好搭檔：小麥和酵母，以及澱粉和高溫。口水不要流下來喔～

剛出爐的麵包、香脆的外皮～烘培大師彼得·瑞因賀特大力推崇他熱愛的主食，更介紹了製作麵包所需的好搭檔：小麥和酵母，以及澱粉和高溫。口水不要流下來喔～

彼得·瑞因賀特談麵包

Bread is more than a staple food—it is a symbol of transformation and the pursuit of flavor. Through a new “epoxy method,” two types of dough are bonded to unlock deeper taste, overcoming the bland reputation of whole grain breads. Each stage, from wheat seed to baked loaf, mirrors a journey from life to death and back again, revealing both the science and spirituality hidden in the crust. The story of bread becomes a reflection on how radical change can nurture body and soul.