General Discussion and Recipe Exchange

Pan del Diablo or Lucifer's Loaf

Bread double milled durum wheat semolina

Pane di Matera Matera's bread

Holes under crust issue

La Garibalda

Tips on incorporating buckwheat flour

Baking straight from fridge and retard time

Stone baked bread bottom has no appeal

Really tough crust

Using a stand mixer to make crumpets

Subscribe to General Discussion and Recipe Exchange