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

Breads

Each bread with the story of where it came from, the technique that defines it and a recipe that works in a home oven.

Ciabatta torn open on a linen cloth, showing a very open crumb with large glossy holes and a thin crust Bread

Ciabatta

Ciabatta looks ancient but it is younger than the VCR. It was invented in 1982, in Italy, to fight off the French baguet…

Freshly baked baguettes on a floured wooden counter, one broken open showing the cream-coloured crumb with irregular holes and the thin golden crust Bread

Baguette

The baguette feels eternal, but the word only means bread from 1920, and the law that protects it is from 1993. Four ing…

Golden corn bread baked in a cast-iron skillet, cut into a triangular wedge that shows the moist yellow crumb and the dark crust on the base. Bread

Corn bread

Corn bread looks humble, but it is one of the oldest breads in the Americas: it began in the hands of Native peoples, cr…

Pita bread torn open on a wooden board, showing the steam pocket inside and a pale surface with a few golden spots Bread

Pita

Pita bread is a thin disc that puffs up in the oven and opens a steam pocket inside. It comes from the Levant, in the Mi…

Sliced rye tin loaf on grey stone, showing a dark, close and moist crumb, next to rye flour with visible bran Bread

Pão de centeio

Rye bread looks heavy and difficult, but it is one of the most forgiving loaves there is, as long as you accept one trut…

Sliced chocolate babka on a wooden board, showing the dark chocolate layers spiralled through the golden dough and the open twist on top Bread

Babka

Babka looks like a French patisserie dessert, but it started humble: it was the leftover challah dough that Eastern Euro…

A thick slice of moist banana bread on a plate, showing a close, tender crumb and a domed top Bread

Banana bread: the quick bread born from not wasting bananas

Banana bread is not really bread at all: it is a quick bread, leavened with baking soda instead of yeast, with no kneadi…

Golden eight-pointed star-shaped pandoro dusted with icing sugar, a cut slice showing the yellow, airy crumb full of stringy strands Bread

Pandoro

Pandoro is the Christmas cake of Verona: an eight-pointed star, golden with butter and yolk, light as a cloud. It looks …

Croissant broken open on a linen cloth, showing a honeycomb of thin flaky layers inside and a glossy hazelnut-coloured crust Bread

Croissant

The croissant sounds French, but it was born in Vienna. Its charm is layered: dozens of paper-thin sheets of dough and b…

Panettone cut in half on a wooden board, showing the tall cracked dome and the yellow stringy crumb studded with raisins and candied fruit Bread

Panettone

The panettone most people know comes in a bag and lasts for months on the shelf. The classic Milanese one is another thi…

Thin slices of dark, almost black pumpernickel stacked on a pale wooden board, with a dense, moist, holeless crumb Bread

Pumpernickel

Real pumpernickel has no molasses, no wheat, and it is not ready in an afternoon. It is a Westphalian rye bread that bak…

Sliced stollen on a wooden board, with the thick shell of icing sugar outside and the dense crumb full of raisins and candied fruit Bread

Stollen

Stollen is the German Christmas bread, and it looks like nothing else. It is heavy, buttery and buried in sugar as if it…

Gluten-free loaf baked in a tin and sliced, showing a moist crumb with small even bubbles and a firm crust Variation

Gluten-free bread

Gluten-free bread is not ordinary bread with a different flour. Without gluten there is no network to hold gas, so the d…