Federico has just been working on baking small baguettes with “poolish” a pre-ferment that allows for more complex flavours to develop.

(More photos in the gallery.)
Would you like Federico to share the secrets of making these delicious loaves?
Federico has just been working on baking small baguettes with “poolish” a pre-ferment that allows for more complex flavours to develop.
(More photos in the gallery.)
Would you like Federico to share the secrets of making these delicious loaves?