After a few days struggling with baking ciabattas with low-protein flowers sold here in Brazil (trying to achieve an open crumb), I took a one-day break from bread baking and tried this olive oil, orange, pound cake. It turned out pretty good.
I'm a 28 years old brazilian cook, who has fallen in love with bread baking a few years ago. I didn't quit my job to become a baker, but bread is now an integral part of my menus - sourdough whenever possible. I came around with this site a while ago and always check the posts and blogs, and I have to say: you guys helped me and inspired me a lot. But only now I found the time to be a little bit more participative and to share a few of my efforts in bread baking.
So, that's it. Just introducing myself. I'll end with the picture of focaccia I baked the other day for an event.
