Mid-week baking
Yesterday we had a couple of friends for dinner, we had a great time together. We also ate a lot of bread and the 2…
You Bake It
home baking made easy
Flour classification
I realised that referring to one flour type or another makes little/no sense if I use the Italian classification. For instance, Manitoba flour is a…
French Croissants
Working in parallel, bread and croissants might be challenging because you have to stick to a strict schedule, but the weekend is too short to waste…
Back to baking
Another busy week in Geneva, a long, cold week, actually. Low clouds and light snow from Monday to Friday. I missed Italy so much. I arrived…
Buttermilk pancakes
Winter is perfect for pancakes, well, to be honest, I would eat pancakes every morning, at every latitude. This is another story, though. My love…
Rye sourdough starter
It’s Monday, the baking weekend is over, I baked four 500 gr. loafs of sourdough bread (70% white flour and 30% whole meal flour) and…
Saturday’s French Croissants
Yesterday I had a really unpleasant flight back home. A one hour and a half trip became sort of a modern odyssey. Nevertheless, the bad experience…
It’s Friday
Friday it’s the perfect day, the working week is almost over, email and mobile can be put aside for a while. I can spend 2…
The bakers’ jargon demystified
Autolyse In bread baking the term autolyse is used to describe the period of rest after the mixing phase of flour and water. This 30…
Pão de queijo
Pão de queijo is a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, from the state of Minas Gerais. The flour…