The amateur baker

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You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc..

This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.

Preparing bread

Advices to beginners, including vidéo "From flour to savour".
Built your own wood oven
All about flours

Making bread

Your own leaven
Soured dough
Basic temperature in bakery
The window-pane test: “Have I kneaded my dough long enough?”
Bread recipes
Viennoiseries (croissants, brioches,...) recipes
Tools for bakers

Cooking bread

Last modified on: September 24^th 2015

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Your 2 comments or questions on this page:

I have been baking a cinnamon/sugar recipe called "Elephant Ears' or "Shoe Soles". They are a pastry similar to a palmier. They come out nice and crispy after baking about 6 or 7 minutes at about 400 degree in a convection oven. How can I maintain that crispy texture overnight?

By Shoesole guy september 25^th 2015 at 04:50 (n° 1)

Unfortunately it's quite impossible, you can just reduce (a bit) the loss of crispy texture.
6 or 7 minutes at 400°F seems to be a short time, try to reduce temperature and increase time.

By jh september 29^th 2015 at 08:22 (n° 2)

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