Pizza Korona

Pizza Korona

What a simple way to make a decorative pull apart bread! From a Russian blog (it looks like) with great baking tips

What a simple way to make a decorative pull apart bread! From a Russian blog (it looks like) with great baking tips

The Stretch and Fold Technique from Peter Reinhart- good for wet dough

The Stretch and Fold Technique from Peter Reinhart- good for wet dough

Bread Shaping with Ciril Hitz

Bread Shaping with Ciril Hitz

Viennoise deux couleurs - Bake-Street.com/400 g of wheat flour Ylla 1878     100 g of wheat flour Shipton Mill     2.5 g of dry baker's yeast     253 g hazelnuts homemade milk *     40g egg     50 g of granulated white sugar     75 g butter     9 g of salt     20 g of cocoa powder + 15 g dark muscovado sugar

Viennoise deux couleurs - Bake-Street.com/400 g of wheat flour Ylla 1878 100 g of wheat flour Shipton Mill 2.5 g of dry baker's yeast 253 g hazelnuts homemade milk * 40g egg 50 g of granulated white sugar 75 g butter 9 g of salt 20 g of cocoa powder + 15 g dark muscovado sugar

Pane foderato o incamiciato tecnica Josep Pascual con Lievito Naturale o Pasta Madre

Pane foderato o incamiciato tecnica Josep Pascual con Lievito Naturale o Pasta Madre

Try this recipe for maslin, a traditional sourdough loaf of bread made from rye and wheat flour.

Try this recipe for maslin, a traditional sourdough loaf of bread made from rye and wheat flour.

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