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’s been baking
By Federico
Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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