Hi, I'm Tom, I've recently got 'the bug' and it has coincided with a new job as a baker and pastry chef at a new italian restaurant in my village. Love this site, been coming for weeks, particularly this beauty:
I'm also obsessed with trying to get the perfect french baguette. Any advice or links to good pages would be much appreciated.
I've got my Nancy silverton grape starter on the go but teh water seems to have separated, not sure why, any ideas?
Also I've just bought 10kg of T65. Anyone got any recommended recipes?
I've also been making a coppia ferrarese in work, basically a white bread dough recipe with some lard rolled into a funny shape. I've tried a starter with it but its well too dry, have a look at this link.
Also if anyone has any italian recipes I'd be most grateful!