Scuola di MarcoBakery bread, made in your kitchen.
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Scuola di Marco

Guides

Guides to bread, pastry and pizza for people who bake at home and want it to come out right.

Round holed breads on a floured wooden counter, deep glossy crust, some coated in sesame seeds, one cut in half showing a dense tight crumb, with a cooling rack of more behind Complete guide

Bagels: The Complete Guide

Make a real bagel at home: the firm 58% dough, why bagels are boiled before baking, New York vs Montreal, sourdough and gluten free, and how to fix flat ones.

18 min read A sourdough starter at its peak in a straight-sided jar, domed and full of small bubbles, risen well above the rubber band marking the level at feeding Complete guide

Sourdough Starter: The Complete Guide

Build, feed, read and rescue a sourdough starter. Feeding ratios by temperature, why the float test fails, and what to do when it goes wrong.

23 min read Golden rectangular flatbread on a floured wooden board, its top covered in glossy oil-filled dimples, flakes of coarse salt and sprigs of rosemary; the cut side reveals a tall, open, airy crumb Complete guide

Focaccia: The Complete Guide

Make real focaccia at home: the base dough and salamoia brine, high hydration in a pan, the dimples, genovese vs barese, and how to fix a hard or oily crumb.

16 min read Three proofed dough balls resting on a floured wooden board, small bubbles under the smooth skin, next to a metal bench scraper and a bowl of flour. Complete guide

Pizza Dough: The Complete Guide

Make real pizza dough at home: the base formula in baker's percentages, hydration, cold fermentation, 00 vs bread flour, and a hot home oven.

20 min read A round sourdough boule on a wire rack, its top slashed with a single curved cut that has burst open into a raised ear, the crust deep chestnut and blistered; a cut half beside it shows an open, irregular crumb Complete guide

Sourdough Bread: The Complete Guide

Make real sourdough bread at home: the base formula in baker's percentages, bulk fermentation, folds and shaping, cold retard, scoring and the Dutch oven bake.

17 min read Snow-white, fluffy steamed buns folded into half-moons inside a round bamboo steamer lined with paper, one split open to show the soft pillowy crumb, on a floured wooden counter with steam rising Complete guide

Bao Buns: The Complete Guide

The complete bao buns guide: the low-protein flour that turns them snow-white, how to fold gua bao so it opens, and the gentle steam that keeps them soft.

18 min read A golden cornbread in a black cast iron skillet on a wooden counter, one wedge lifted out to show the tender yellow crumb, with a small dish of butter beside it in soft window light Complete guide

Cornbread Recipe: The Complete Guide

The complete cornbread recipe guide: why Southern is savory and Northern sweet, what sugar and the cornmeal grind do to the crumb, and how to fix a dry loaf.

17 min read A rectangular pizza baked in a dark steel pan, its cheese edge gone dark and lacy against the metal, stripes of red tomato sauce laid over the top and a cut piece showing the airy, open crumb Complete guide

Detroit-Style Pizza: The Complete Guide

The complete Detroit-style pizza guide: the oiled steel pan that fries the base, brick cheese to the edge for the frico, sauce on top so it never sogs.

17 min read

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