CLASS 01.
Understanding materials and tools
01.
ingredient
02.
equipment

CLASS 02.
Understanding the process
01.
Mixing
02.
Primary fermentation
03.
Punch
04.
division
05.
Bench time
06.
plastic surgery
07.
Secondary fermentation
08.
roast
09.
completion
* Oven springs and oven breaks
* Storage of bread

CLASS 03.
Specific volume and dough amount according to bread pan
01.
Volume of the bread pan
02.
Amount of dough in the bread pan

CLASS 04.
Classification of bread
01.
Classification by shape
- Mountain-shaped bread
- Square bread
02.
Classification by method
- Straight method
- Pre-kneading method
- Tangzhong method
- Natural yeast method
- Low-temperature fermentation method

CLASS 05.
Making bread
- Basic bread mix, baker's percentage (%)
01.
Basic bread
- Square bread and mountain bread made using a Pullman loaf pan
02.
Black sesame bread
03.
Root vegetable bread
04.
White bread
05.
Milk Cream Bread
06.
Butter bread
07.
Black tea bread
08.
Mocha Bread
09.
Matcha White Chocolate Bread
10.
Blueberry Bread
11.
Sugar-free baguette bread
12.
Pastry bread
13.
Tangzhong bread
- Making Tangzhong
14.
Chive Bacon Bread
15.
Night bread
16.
Squid ink bread
17.
chocolate bread
18.
whole wheat bread
19.
Brioche bread
20.
Levain bread
- Making Levain
21.
Walnut Cranberry Bread
- Making Jungjong
22.
rice bread
23.
Hand-kneaded bread
24.
Breadmaker bread
Why is my bread like this? Bread Q&A

CLASS 06.
Uses of bread
01.
Basic toast
02.
Apple Cinnamon Toast
03.
French toast
04.
croutons
05.
bread pudding
06.
Potato Egg Sandwich
07. BLT Sandwich
08.
fruit sandwich
09.
Croque Monsieur

CLASS 07.
Soup and jam
01.
Potato and Green Onion Soup
02.
tomato soup
03.
Cabbage Bacon Soup
04.
strawberry jam
05.
Green grape jam
06.
Kiwi jam
07.
Banana jam
08.
Tangerine jam

Making bread can be difficult at times, but it is also a very exciting and enjoyable task.
The process of various ingredients, once powder and once water, coming together to form a round ball of dough, then puffing up like a cute baby's bottom and forming it into a lovely bread by my hands is so exciting.

I just really love bread and am happy to make it with good people, but I sometimes wondered if it was okay for me to make a book like this.
I really felt like I still had a lot to learn.
But my shortcomings actually gave me the courage to publish this book.

Because I was lacking, I failed many times, and there were many nights when I would flip through books and bake bread again until I found a solution.
In particular, sliced ​​bread is the basic bread, but it is also a very tricky and difficult bread, so it has always been like homework to me.
Sometimes, when I repeatedly fail, I feel like I'm stuck, and I thought it would be great if this book could help people like me and lift them up.

There are so many different types of bread in the world, but I thought about what kind of bread would be comfortable and approachable for everyone.
I thought about what kind of bread would be the kind that even people who don't know much about bread would want to make at least once.
When I passed by the neighborhood bakery as a child, I would swallow my saliva as I looked at the steaming loaf of unsliced ​​bread rising from the window. This made me want to write a book about bread.

I hope that this book will be helpful to all those who want to learn how to make bread but keep failing, those who don't know much about bread but want to try making bread, and those who want to learn how to make bread in a wider variety of ways.

And I hope you feel the same joy and excitement when the lovely bread I had imagined appears before your eyes.
.- From the PROLOGUE -