Click here to see my recent post over at The Fresh Loaf . Also there is a link below to my instagram reel that shows how I shape these panini.

Follow the links to find out how to transform your sourdough loaves into different shapes like fougasse, rolls or flutes. https://www.thefreshloaf.com/node/69429/transforming-boule-or-batard-other-shapes https://www.instagram.com/reel/CWfZQ49oHDP/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWQQiikoNnb/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWK_RgYoM9h/?utm_source=ig_web_copy_link

This is another post for any of you serious bread bakers out there. Lately I’ve been obsessing over focaccia. It is a deceptive bread and it’s not until you taste an excellent one you realize there is so much more to focaccia than meets the eye. So much so that in Italy these breads are…

This post is for any serious bread bakers out there and especially for my friends over at The Fresh Loaf where I post occasionally. It is about the typical rye bread of the Swiss Valais. This wonderful bread has its own AOP status (appellation d’origine protégée), a certification which guarantees that everything used to produce it comes from…