prolog
The bread I know, the bread others know, the bread we all must make… 004

Intro
Tool Story… 012
Material Story… 014
About Baking A to Z … 016

PART 1 WHITE PAN BREAD

Basic Bread: The Bread of Breads, Creating the Basics of Baking… 030
Chocolate Bread: Made with a precise amount of chocolate… 044
Choko Soboro Bread: A Japanese Bread You Won't Find in Japan... 056
Hotel Bread: Soft, Chewy, Sweet! A Bold Imagination of Hotel Bread… 068
Cheese Twist Bread: A Perfect Taste Made with Baking and Guichanism… 082
Sausage Bread: Chic, Not Old… 094
Black Sesame Bread: When You Want to Make Something New… 104
Multigrain Bread: A Windows Bakery Classic… 116
Kkuk Sikbbang: Better without oven spring… 128
Whipped Cream Bread: The Secret of Whipped Cream in Bread… 138
Green Tea Bread: The subtle color and aroma of green tea captured in a golden ratio… 150
Hongkook Cheese Bread: The sourness of cheese creates a subtle, delicious flavor… 162
Potato Bread: The Spectacular Ride of a Lost Potato… 172
Walnut Bread: Anything with walnuts is delicious… 182
Rice Bread: A "Light Rice Bread" Between Bread and Rice Cake... 192
Mom's Heart: Baking Papa's Signature Menu... 200
Pumpkin Plum is a Mother's Heart: A Yellow Mother's Heart is 'Sweet'... 214
Bbaengdeumi: Moister and softer than a baguette… 226
Brioche: A rare indulgence for the palate… 236
Whole Wheat Bread: From Lumpy Dough to Soft Bread… 248
[Bepa Lab] Dough portioning varies depending on the bread pan… 042
[Bepa Lab] Dough Changes That Occur When Primary Fermentation Is Excessive… 054
[Bepa Lab] How to Make Fluffy Soboro? … 064
[Bepa Lab] Why Brakes Pop on Both Sides… 126
[Bepa Lab] A Few Things You Need to Know About Whipped Cream… 148
[Bepa Lab] Why do we punch? … 212
[Bepha Lab] When is the best time for secondary fermentation? … 262

PART 2 CIABATA

No-Knead Ciabatta: A Comforting Bread Made with the Breath of Yeast… 266
Bigachiavata: Chewy and flavorful… 282
White Ciabatta: Addicted to its light flavor… 290
Black Ciabatta: The savory flavor of squid ink paired with chewy bread… 300
White Cheese Roll: A fluffy texture and pure white color for a "healing baking" experience… 310
Black Cheese Roll: Full of sincerity and delicious! It's hard work, but you'll keep making it... 320
Rye Potato Ciabatta: Enjoy the Authentic Flavor of Ciabatta… 330
Garlic Fougasse: Two Ways to Enjoy Fougasse… 338
Basil Ciabatta: Sandwich and Ciabatta in One! … 346
Herb Roll: Ugly and bumpy, but delicious… 354

PART 3 CROISSANT

Croissants: The key to a successful croissant is keeping the butter in the dough from melting… 374
Pain au Chocolat: Croissant, Dancing… 384
Mont Blanc: A Delicious Peak in the Pastry Highlands… 390
Choco Croissant: A Regal Variation on the Croissant… 396
Chocolate Bread: Using Sponge Instead of Dough… 404
Ham and Cheese Croissant: When you crave a croissant sandwich… 420
Almond Croissant: A Fantastic Collaboration of Baking and Pastry… 430
Two-Tone Croissant: When you want to show off your professional wit, think of "two-tone"… 440
[Bepa Lab] The Croissant Begins with Three Folds in Three Sections… 364
[Bepa Lab] Making a Fail-Proof, Flavorful Sponge… 416
[Bepa Lab] When the butter inside a croissant breaks… 42

PART 4 ​​BAGUETTE

Hard Roll: The more you chew, the more delicious it becomes. The Hard Roll of Nostalgia… 450
Polisi Baguette: Beyond Equality, the Popular Short Baguette… 458
No-Knead Country Bread: A "Comma" for Busy Modern People… 474
Naturally Fermented Baguette: Moist in a Steam-Free Oven! … 482
Curry Bread: A refreshing sourness, tailored to your taste… 492
Myeongran Baguette: Filled with roe! Incomparable flavor… 502
Whole Wheat Seed Bread: The Chewy Texture is the Best… 512
[Bepa Lab] Natural yeast grown by hand… 468

PART 5 SPECIALIST BREADS

Tangzhong Red Bean Bun: When it comes to pastry, it's 'castella,' and when it comes to baking, it's 'red bean bun.' 524
Cinnamon Roll: The Intense Allure of "Roughly"… 536
Seomseomoksu: The pinnacle of simple flavors that bring back memories… 544
Kindergarten Hats: Sweet, Salty, Crunchy, Soft… 552
Nurungji Bread: A Flavor Loved by All Ages… 565
Chive Bread: Enjoy the Famous Brand's Bestseller at Home… 572
Onion Bread: A popular flavor with the distinctive aroma of roasted onions… 580
Soft Pretzel: A popular texture that almost everyone will find delicious… 592
Vegetable Morning Bread: A universal bread that's always delicious... 600
Ink Cheese Bread: A Perfect Match… 608
Cracker Bun: A moist and soft texture that lingers in your mouth for a long time… 618
Panettone: Easy to make without yeast or pre-made dough, making it more approachable… 630
Cheese Pang: The Cheese Pang of Memories, Now Make It Yourself… 638
[Bepa Lab] Making Tangzhong at Home… 522
[Bepa Lab] The Effect of Secondary Fermentation on the Perfection of Red Bean Bread… 534

"Words go to Jeju Island, people go to Seoul, and baking goes to Yangpyeong."
The miraculous daily life that unfolded in a rural workshop is now completed as a secret recipe book!

Baking Papa's classes, held in a baking studio that opened in 2013, are held in a remote mountain village in Yangpyeong, Gyeonggi-do, but they are always filled within a day of announcement, making them a famous class that requires considerable diligence to take.
The ultimate goal of the class is to perfect your own recipe by repeating it over and over again until you succeed, so it is popular among a wide range of people, from those who want to learn it as a hobby to those who are currently working and have professional qualifications, and even those who graduated from famous pastry schools.
The recipes presented in this book are the result of years of hard work, tens of thousands of repetitions, and lessons with diverse individuals. Therefore, they are reliable and solid enough to be displayed anywhere.


“Sandwich bread, ciabatta, baguette, croissant, special bread”
This book contains all the breads you've always wanted to make!

Once you get into baking, there comes a time when all you can think about is the bread you want to make.
When I see books related to baking, I often feel disappointed at how few there are and how few types there are.
Baking Papa's All the Breads of the World will satisfy that desire in no time.
It is no exaggeration to say that it contains almost all the baking items you've always wanted to make, from bread, ciabatta, baguettes, and croissants to even sweets and popular items from famous bakeries across the country, starting with basic techniques and applying various applied techniques.
This book contains all the bestsellers that remain popular even as times change, trend sellers that are enjoying explosive popularity, memory sellers that evoke strong nostalgia in forgotten memories, and bread specialists that everyone wants to remember, allowing you to learn about all the various types and techniques related to bread.
For this reason, just looking at it makes me happy and makes me want to own it.


"A secret textbook for beginners, a new know-how for experts."
A book that is like a friend that you can stay with for a long time!

The entire process of making each piece is described in detail, as if watching a close-up video of the process in slow motion or receiving a friendly personal lesson, allowing you to share the flow of time as the delicious bread is completed with the author.
It also provides detailed explanations of how to deal with unexpected situations and questions that may arise while making each type of bread through various experimental processes, and resolves them as needed, making it a friendly and useful baking textbook for everyone, from beginners to experts.
This book will not be a recipe that is just a passing fad or a one-time hit, but rather a friend that will stay with readers for a long time.