Natural Fermentation and Stone-Milled Korean Wheat Bread at 'Suddeoboon'
Creatrip Team
a year ago
In a cozy corner of Gyeongui Line Forest Park near Gongdeok Station in Seoul, the bakery 'Suddeoboon' has become a hot spot for bread enthusiasts. Known for its use of Korean wheat, this bakery crafts delicious naturally fermented sourdough bread. Rather than using commercially processed flour, 'Suddeoboon' opts for stone-milled Korean wheat flour, which retains more nutrients and has a richer taste and aroma. The bakery's sourdough is noted for its crispy crust and moist, chewy texture, as well as its pleasant mild tang from natural fermentation. 'Suddeoboon' also offers whole wheat and rye sourdough breads, which are recommended for those looking for healthier options, and their Ciabatta, famed for its soft texture and nutty flavor, is another favorite. Prices range from 3500 to 9800 KRW.
