Anyone who has ever made bread has had this question.
How much mixing to do and when to stop, and how high the dough needs to rise to be considered complete.
Chef Dongseong Geum, renowned for his bakery classes and consulting, offers solid guidance on mixing and fermentation to answer these age-old questions.
For mixing, we have prepared a checklist so that you can judge whether it is complete by looking at the status rather than the time or percentage, and for fermentation, we introduce our own know-how so that anyone can judge the completion point of fermentation, which can vary depending on the product.


Of course, that's not all.
We also covered various pre-mixing and freezing methods that will further improve the quality of your products.
Additionally, the process is explained step by step with photos, and the ingredients are listed in detail with brand and product names, allowing the recipe to be used immediately in actual fields.


Through these solid fundamentals, "Best Bread 35" guides readers beyond simply imitating products from a book, enabling them to make their own judgments about the condition of dough and products and further develop their skills.
From the common loaves of bread and bagels, to hard breads and pastries with a specialty feel, to soft breads and baked goods with a unique charm.
Containing only the best items essential for bakeries, it will be of great help not only to novice bakers, but also to field technicians and anyone planning to open a bakery.