preface

PART 01 Bread Making Basics
Breadmaking Basics and Kneading Methods
Making natural yeast starter

PART 02 Baguette
Poolish Baguette
Emmental Cheese Bacon
Cold-aged baguette
Black Bean Baguette
whole wheat baguette
Whole Wheat Spicy Sausage
Raspberry Baguette
Rustic
Garlic Baguette

PART 03 Campagne
Apricot Campagne
Pumpkin Cream Cheese Campagne
Golden Raisin Campagne
Blueberry Chestnut Campagne
Barley Campagne
Chocolate Cranberry Campagne
Fruit Campagne
Whole wheat campagne
Rye Fig Campagne
Apple Golden Raisin Campagne
Pain de Metheil
Pain de Seigle

PART 04 Ciabatta & Focaccia
Cheese Ciabatta
Grain Ciabatta
Barley Ciabatta
Potato Ciabatta
Cheonggukjang Triple Bean
Spinach Ciabatta
Panini bread
Bacon Levain Focaccia
Spinach Focaccia
Onion Focaccia

PART 05 Sweet Bread
Red Wine Figs
Rice cake-filled red bean bun
Mocha and Coco
Choco & Choco
Almond Mocha Bun
Strawberry Red Bean Bun
Strawberry Cream Bread
Orange Cream Cheese
Milk Crawling Twist
Apple bread
Bokbunja Blueberry Bread
Our Wheat Panela Crispy
Walnut Brioche
Totoro Cream Bun
Triangular cream cheese
Gruyere Viennoise
Perfect match
Hazelnut Bread
Panettone
Stollen

PART 06 Vegetable Bread
Potato & Cheese
Potatoes & Salad
Our Wheat Calzone
Garlic Nan
Gorgonzola & Onion
Shrimp Bread

PART 07 Bagels & Bread
Onion Bagel
Blueberry Cream Cheese Bagel
Gouda Cream Cheese Bagel
Poolish bread
Camembert Cream Bread
whole wheat bread
glutinous barley bread
Golden Raisin Bread
Blueberry Bread
Tomato Cranberry Bread
Soymilk Potato Bread
Buttered Bread

PART 08 Danish Pastry
croissant
Strawberry Yogurt Danish
Apple Danish
Chocolate Croissant
Country Asparagus
Orange Passion Lemoncello
Caramel Nut Danish
Dijon Rose Poire

PART 09 APPENDIX

01 Bread Dishes
Whole Wheat Spinach Potato Gratin
Italian Pizza Sandwich
English Poached Eggs
Ciabatta sandwich
whole wheat sandwich
Panini sandwich

02 Basic ingredients and types of liqueur
Basic ingredients
Uses and characteristics of liqueur
Making fillings and toppings

Just like the popular products that have been proven in the field,
Bakery Practical Manual

Baking Master Hong Sang-ki

Chef Hong Sang-ki is not a so-called star chef.
Because he is a true technologist of our time, more famous in the industry than among the general public.
He has two principles.
It is ‘learning’ and ‘sharing’.
Even now, as an active mid-level engineer, he does not neglect learning.
While always learning and pouring great passion into product development, we are also making continuous efforts for self-development through continuous overseas training and competition participation.
If there is something I don't know, I don't hesitate to ask my juniors, and I also learn cooking because I want to learn about other types of cuisine and connect it to my baking and pastry skills.
Also, I like to share what I have learned and mastered with others.
His blog reads:
'I believe that technicians will develop and become happier by sharing their skills.' Master Baking is a book written in this very context.


Master Baking

In "Master Baking," Chef Hong Sang-ki, based on his extensive field experience, carefully selected only the most popular and verified products among those he personally developed and sells, and generously shared their recipes.
I put a lot of effort into each and every process photo in the hope that chefs who have been thirsty for learning due to lack of opportunities and people who are new to the industry will learn a lot through this book.
He tried to provide various information based on his experience of learning through trial and error when he wanted to learn while working, as there was no one to teach him. He filled the book with know-how that is as trivial as the temperature of bread dough, but that you would not know if someone did not kindly teach you.


By following the detailed and meticulous process photos step by step, as if watching a video, anyone can master popular products that can be sold in stores right away in a short period of time.
Furthermore, the ingredients that Chef Hong Sang-ki actually uses give us hope that we can create the exact same product.
Additionally, Chef Hong Sang-ki is in charge of the factory as a technician, so he reads trends before anyone else and quickly introduces new products, so the products in this book appropriately reflect the trends.


Therefore, if you master only the breads in this book, you will be one step closer to becoming a baking master.
This book will be of practical help to everyone in the industry, from those developing new products and novice technicians just entering the industry, to students majoring in baking, and even home bakers with a keen interest in baking.