1+1 : Jose Roldan　英語併記

José Roldán is a Spanish baker who was named Best Baker in Spain in 2015, won the World Bakery Championship in 2023, and received the prestigious title of "World Baker of the Year 2025."

Recognised as one of the leading figures in the new generation of Spanish baking, he has developed a distinctive approach that bridges the worlds of bakery and pastry.

He describes himself as a "Bakstry," a term combining Bakery and Pastry, reflecting his belief that these two disciplines should not be treated separately, but should instead influence and enrich one another.

1+1 is José Roldán's first major book, bringing together the two disciplines of bakery and viennoiserie in a single professional reference volume.

The book features an unusual double-cover design, allowing readers to explore the world of bakery from one side and viennoiserie from the other.

The bakery section covers everything from essential breads such as baguettes, sourdough bread, and grissini to more creative preparations, including a wheat and rye crown with lemon, tomato and Gouda fougasse, and chocolate and orange bread.

The viennoiserie section presents classics such as croissants, pain au chocolat, and Jurassienne, alongside Roldán's signature creations and competition pieces, including Toro, Califa, the Baker's Éclair, and the Baker's Coulant.

The recipes are divided into three categories: Essentials, Signature Creations, and Championship Pieces. Each is accompanied by detailed instructions and step-by-step photographs.

Beyond the recipes themselves, the book provides extensive technical explanations covering the principles of mixing, fermentation, and baking, the roles of preferments and sourdough starters, and the common defects of croissants and their underlying causes.

It also introduces practical innovations for professional production, including Roldán's original "JR Fold," designed to create laminated dough layers more efficiently, and improved techniques for incorporating butter into Jurassienne dough.

Drawing on years of research, competition experience, and daily work in the bakery, this book goes beyond explaining how to make each product. It provides the knowledge needed to understand why each process matters, solve technical problems, and develop new creations.

A comprehensive professional reference that brings together theory and practice across the disciplines of bakery and viennoiserie.