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Jayeon Bread

Artisan baker Sangjin Ko shares his recipes from 12 years of research and shows that baking a perfect loaf of bread at home is within anyone's reach. No-knead breads made using natural starters require just stirring together basic ingredients such as wheat flour, salt, a starter and water, then leaving the natural processes to work. The resulting baked loaf will have a flavour that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that provides an understanding of the science behind naturally fermented breads and baking tips for additional guidance, beginning bakers will find confidence in baking artisan breads in their home kitchens with these 50 fully illustrated step-by-step recipes, while experienced bakers will enjoy the innovative recipes using ingredients from South Korea, Japan and South East Asia. Create unique breads, including buns, muffins and cookies Bake using natural ingredients, without chemical additives Enjoy breads that are easy to digest, healthy and nutritious
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About the Author

Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. He won many national science awards for his research on naturally fermented bread. Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia through his publications, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia. Sangjin Ko teaches natural bread baking in South Korea, Malaysia and Indonesia, and he is the author of seven baking books published in Korean and Bahasa Indonesia.

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