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■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

■ About the Issue
Bread is a food made by fermenting and baking a dough made of grain-based flour like wheat flour, water, yeast, and salt. Though the ingredients are simple, how time, temperature, and fermentation are adjusted can produce endless flavor and shape possibilities. Dating back more than 10,000 years, the history of bread tells a story of how this important food item went from being a staple on the table to becoming a snack or dessert item with the addition of fat, butter, eggs, and sugar. Today, everyone from specialty bakeries, food companies and fine dining restaurants to cafes and home bakers are creating new baking techniques and recipes to suit individual preferences and tastes.

2 Intro

8 Letter from F

12 The Fundamentals
A baking process that looks like alchemy, as practiced by Bien Cuit’s owner-chef Zachary Golper

20 City of Bread
Contemporary bread cultures glimpsed through bakeries in different cities

71 Academic Manual
The history of and ingredients in bread, as well as off-the-shelf bakery products that encapsulate the industry

88 F Cut
Contemporary bread cultures glimpsed through bakeries in different cities

98 Interview

98 Dominique Ansel
Owner-pastry chef of Dominique Ansel Bakery says a baker has to be a clever inventor to make original bread.

104 Natsuko Shoji
Owner-chef of Ete and one of the best women chefs in Asia says food should be approached like art.

110 On the Table
Types of bread served in fine dining establishments

126 It’s Baking Time
Home bakers who put the aesthetic of slowness into practice

138 Interview

138 Travor Gulliver & Fergus Henderson
Cofounders of St. John, an iconic restaurant in the British gastronomy scene, say bread begins the dining experience and shows their unassuming identity.

146 Equipment
Smart baking tools

148 Shops
Retailers specializing in baking supplies and ingredients

150 City Dive
A city guide by F

152 References
Recommended books and videos about bread

154 Outro

159 Index

Essential Guide to Bread
A visual encyclopedia of 51 famous bread varieties