Skip to content

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and you will receive our stories in your inbox.

The Geometry of Baking Bread

Posted in Food & Entertaining

Lemon starts Sour
Muslins cover Dough
Slides onto Stone
Crusts and Slices

Share on Facebook

2 Comments

  1. Awesome series. And that bread looks so good. Reminds me of the fresh bread I used to get in Italy…

    November 6, 2012
    |Reply
    • We use all the great Italian techniques in baking our Italian breads. Anytime you are in Cape Town – come to Knead and I will buy you a coffee and let you sample a loaf of ciabatta!

      November 7, 2012
      |Reply

Got some thoughts? We would love to hear what you think

%d bloggers like this: