Emma Kim

Eating bread that’s freshly baked at home makes us appreciate the value of superior-quality ingredients. Compared to other cooking methods, baking bread is well-loved by experienced bakers, while it causes anxiety to beginners. To bake successfully, you need a combination of high-quality ingredients, the right equipment, a balanced recipe, skilled hands, and of course, creativity. Long years of training people how to bake bread have made me see how home bakers take honing their baking skills seriously. They’re enthusiastic about improving their baking skills and putting a personal touch to each bread they make. But they also have to innovate and experiment. I aimed to come up with a book series for serious home bakers. This will also be a great material for casual holiday bakers who are building their technical skills gradually to find the best recipe. I wished to produce something that’s not only easy to read but also reflects my own passion for baking. Somehow, I have gotten back to where I came from through this bread series. This bread baking series is indeed my best—from the traditional white bread that’s the staple in America to quick doughs made using a food processor; top homemade croissants; best-known flatbreads and pizza; simplest breads to bake; and details about sour starters. This series also features information on breakfast rolls; lavish celebration breads; tasty breads for main dishes; and a wide range of healthy and delicious everyday loaves. Many American-style breads are baked in the commonly-known rectangular-loaf shape, which tend to be a richer and little sweeter than their crusty and free-form European predecessors. A lot of excellent breads are easy to make, almost similar to cakes in the sense that they require accurate amounts of flour, liquid, flavorings, fat, and leavening. However, these breads provide something of value to today’s bakers: quick and easy preparation. Baking a homemade bread is an easy way to achieve a well-balanced and healthy diet. You won’t find confusing and complex techniques or trick recipes in this book. Instead, you’ll get many simple tips that are usually left out in other baking books just because they’re simple. You’ll also find here details on dough makeup and assembly, a broad variety of baking and mixing techniques, and useful stuff about ingredients. Understanding the craft of baking bread is just as important as the discipline and skills needed to get a bread loaf in and out of the oven. To be a skillful baker, you don’t have to know a lot of recipes. A simple and unassuming but well-executed bread recipe serves as a good foundation for everything when it comes to baking. As a reader, I want you to shake off the feeling that you need to bake. Browse this baking book or find pleasure in reading it. Then go to your favorite market or bakery to search for a delicious bread, flatbread, muffin, croissant, or biscuit to indulge in. Breads that are as yummy and healthy as any homemade loaf are made by big commercial companies and small artisanal bakeries. Baking with anxiety or under pressure defeats the very purpose of this book. However, you need to bake at home to enjoy immediately your own crusty country loaf, an aromatic coffee cake or breakfast bread, baby brioche hot from the oven, or the perfect biscuit. A good bread baker has a sense of innocence, peacefulness, creativity, and life-giving. To be one, you also need scientific techniques, good observation skills, and a talent for infusing precious flavors—all without compromising quality. Baking bread is a skill that links the baker with the rich tradition of bread and all the baking communities in the world. You also see more different types of bread recipes such as: * Holiday Bread * Pastries * Biscuit * Muffin * Yeast Bread * ... Let’s live happily and bake more bread every day! Enjoy your meal,