Bread and Pizza is here! As my skills improve, I will be adding more items to this page. Techniques and tools will also be covered here.
Pepperoni & Mushroom Pizza. I used my home made Pepperoni. I also used Caputo 00 flour. Simply put, Antico Molino Caputo makes the world's best pizza flour.
Ham onion and green pepper before the 500 deg. oven.
My first bach of wheat bread in Willow proofing baskets .
Staff of wheat breads, just tear off a chunk and enjoy.
Pain a l'Ancienne, old world french bread, see below.
For those of you who want to try the next level of bread, Here you go, it's worth all the effort. (PAIN a l'ANCIENNE) This is my favorite recipe for baguettes. Once you try it, you'll be a total convert. It's a very old recipe from a Paris boulangerie, published by Peter Reinhart in " The Bread Baker's Apprentice" Page 191.
http://www.shaboomskitchen.com/archives/bread/painlancienne.html
