Taste is important in both cooking and bread.
A book containing 30 recipes that capture the flavors of the four seasons, presented by Chef Ahn Gap-su of Essenbrot, who researches Korean bread using local agricultural products, the basis of taste and bread.

The Tangzhong dough method maximizes the savory and sweet flavors of wheat, creating fresh, elastic bread.
In particular, it can implement the taste and texture preferred by customers.
The texture and flavor are better in low-ratio blends than in high-ratio blends, and when used with levain, it creates a deep, rich flavor.
Additionally, the high protein content of wheat flour helps retain moisture, further enhancing the characteristics of tangzhong.
This allows the bread's flavor and fermentation aroma to last longer, and its taste and aroma are well preserved over time.

1. Mix the water and honey, then stir thoroughly with a silicone spatula and add the rye flour. Mix until smooth, making sure no flour is visible.
2. Leave a little space when wrapping to allow air to circulate.
*Allows natural microorganisms to assist in cultivation.
3. Ferment for 24 hours at room temperature of 25-28℃.

--- From the text