CHAPTER 1 BAKING GUIDE

PART 1 Baking Ingredients and Tools
PART 2 Dough Preparation
PART 3 Natural Yeast Recipe
PART 4 ​​Dough Temperature and Process

CHAPTER 2 BAKING RECIPES

PART 1 Healthy Bread
Pain de Campagne
Walnut Campagne
Walnut Cranberry Campagne
Olive Cheese Campagne
Our wheat baguette
Whole grain baguette
Ciabatta
Olive Ciabatta
Italian Mushroom Ciabatta
Bacon Epi
German pretzel

PART 2 Meal Bread
Bbangdeumi
Low-temperature fermented milk bread
Whole wheat walnut bread
potato bread
Coconut bread
bagel
Multigrain Onion Bagel
Barbary bread
croissant

PART 3 Single Bread
Red bean bread
Chocolate Banana Bread
Pineapple Jam Bread
Custard Cream Bread
Chocolate Custard Cream Bread
Peanut Cream Bread
Garlic Soboro Bread
Brown sugar cream cheese bread
Chigiri bread
Melon bread

PART 4 ​​Special Bread
Taiwanese bread
Yakisoba bread
Chicken Pulled Pork Bread
Coconut Raisin Bread
Walnut Cream Bread
Injeolmi Red Bean Bread
Mugwort Cream Red Bean Bread
Maple bread
Cashew Cornbread
Pandan Sri Kaya Bread

20 years of baking experience, including various dough recipes and natural fermentation methods.
Contains all of the author's baking know-how!

Gluten, ash content, poolish, autolyze, sponge dough, liquid starter, natural yeast... These are words from baking books that I've heard of but never been able to explain accurately.
The author, who has been studying baking for 20 years and baking bread every day, starts with the most basic theory and teaches how to make bread using the most traditional natural fermentation method.
As the country's top fermentation expert, he explains everything from the principles of fermentation to the types and manufacturing methods of natural fermentation starters.
Even if it takes a little effort, bread made with care using natural yeast never fails in taste and flavor.
Additionally, this book breaks away from conventional recipe-oriented books and focuses on essential baking theories.
It includes folding and hand kneading methods so that you can easily make it even without a mixer, and covers various types of dough making methods, the appropriate dough temperature, and detailed process methods.
With golden recipes filled with detailed instructions, readers will be able to successfully make bread without fail by reducing trial and error.

Contains 40 special recipes we want you to know about.

Once you have mastered the theory, you should be able to apply it and make bread right away.
This book includes precise ingredient descriptions for each recipe, over 10 detailed step-by-step photos, and even basic process and baker's percentages to help you put what you've learned into practice right away.
It contains a variety of carefully selected recipes, from basic healthy breads and meal breads that everyone wants to learn, to sweet breads that children love, and even popular breads from trendy hot place bakeries.

Features of this book

* A must-have textbook for every baker! A one-and-only class for making the best bread.

A one-of-a-kind course that covers everything from basic theory to applied recipes in one book! Experience a first-class lecture from a bread expert right in your own home.

* Rich in practical baking theory, systematically learning from the principles of fermentation!

The author, who won an award in a paper contest for his research on fermentation and has been researching the combination of Korean fermentation and baking, shares his special secrets.

* A book like a one-on-one class that anyone can make by following step by step.

This book includes detailed ingredient descriptions for each recipe, over 10 detailed process photos, and even basic process and baker's percentages.
It explains all the essential tips and know-how without missing anything, just like taking a one-on-one class.

* Includes 40 special recipes, including healthy bread, meal bread, sweet bread, and popular bread.

We introduce 40 carefully selected recipes with zero chance of failure, ranging from bread, campagne, baguette, and bagels that are on the table every day but can only be bought, to chocolate bread, red bean bread, and soboro that children love, and exotic and popular breads such as Taiwanese green onion bread, chicken pulos bread, and pandan sri khaya bread that are being introduced for the first time in Korea.