Hello from Italy
Hi everyone, I am a retired architect living in a small city in northwestern Italy and am a new member of the Fresh Loaf even if I have known and have been consulting it for several years.
I like to cook, especially Italian and French cuisine, and for a long time I have been experimenting the best bread and pizza techniques proposed by world famous bakers (Like Ken Forkish, Peter Reinhart, etc.) so, around last year, I decided to venture in writing my own cookbook.
The recipes presented in this book (titled The Elusive Open Crumb), and the steps needed to prepare them, are a refinement and a compendium of the many books I have studied and adapted for use by a serious home-baker apprentice.
There are both digital and paperback versions available on https://www.amazon.com/dp/B08N81RSRZ/?tag=pmak-20 and all other Amazon Marketplaces.
You can follow me and my sons at https://www.instagram.com/open.crumb/
I have also prepared a twin copy of the book in Italian, called ‘L’alveolo sfuggente’ and it is available on Amazon too.
I would love to hear your feedback and would be very interested in exchanging ideas and recipes with other forum members.
And, of course, happy baking…