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« IMBB: 3rd Edition, the cake walk | Main | The wine on the strait: Faro »

April 06, 2004



Congratulations! Very good looking bread I must say.


You are a baking god! The bread looks terrific. I'm impressed with your persistance in trying to get a good loaf. I agree with you that in order to get the classics down you must do them over and over again, something I need to train myself to be more disciplined with. It's a good thing I've gone back to work because you'e convinced me that I need to own a copy of "Crust and Crumb".


Hi Alberto - your baguettes look fantastic! Peter Rehinardt is a fantastic writer/teacher - I think you'd also enjoy reading his Bakers Apprentice (its worth the price for the first few chapters on technique alone!).

emily b. hunt

Alberto, the bread looks great. Don't stop now, as you said, practice, practice, practice.

We have a copy of the Bakers Apprentice somewhere in the house. I cannot vouch for the recipes at all but it is a very nice book and will keep your bread-making-desire going should it ever lag.


umami: thanks!

Deb: well, now... I am very very far from being even a minor baking spirit ;-)). Regarding discipline I have to admit it's something I find quite hard too: having a weak of sick leave and not much to do (except stopping Saami from scratching) did help. If you want one of Rehinardt's books I'd go for the Baking apprentice, mainly because I like the breads he chose there better :-)

Angela: I perfectly agree on the opening chapters of The Bread Bakers Apprentice which I gave my dad for Xmas. I'm actually thinking of getting one copy for me too.

Emily: thanks for the compliments and the tip. I guess that stopping the baking is becoming more and more difficult since I like the bread I make better than most of the ones I can buy. Also, the feeling of doing something yourself from scratch is always great.

emily b. hunt

Ha! Now you know how it feels to be me. Next thing you know, you'll accidently start selling it to friends and family to clear out the freezer, then a local restaurant will catch on, and then, and then...!


:-) ... Emily, who knows maybe it could happen: if I was a bit braver and if I had some professional experience... you wouldn't be accepting people for stages by any chance ;-)


oh, so THAT'S how you get those great little blisters to form on bread. i have always wondered. alberto, i don't know how you have the time and commitment, esp. when you have a little one ill with the dreaded chickenpox! yr awesome!


kitschenette... thanks... now I'm blushing :). I think you over-estimate me though. Most of the baking was done with the little one sleeping, either at night or during his afternoon nap, so it was only a problem of getting the timing right. For the kneading it was eaven easier. Saami likes to play with dough too, so while I kneaded he played with a little ball of dough. BTW, happy to have cleared the "blister mistery" :-)).

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