Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

Guides

Page 4 / 10

Latest

A straight-sided glass container of sourdough at the end of bulk fermentation, the dough domed and pulling from the sides with a band marked at the starting level, bubbles visible against the glass Guide

Bulk Fermentation: How to Know When It's Done

Judge sourdough bulk fermentation by temperature and percentage rise, not the clock: target rise per dough temperature, the signs to read, and how to measure.

6 min read Two hands lifting one side of a slack sourdough dough high out of a bowl and folding it back over itself, the dough stretching in a thin sheet without tearing Guide

Stretch and Fold Sourdough: The Folds and When to Use Each

Stretch and fold sourdough builds strength without kneading: the three folds, coil fold and slap and fold, how many sets, the timing, and which to use.

6 min read Overhead view of a scored, well-risen sourdough boule fresh from a cast-iron Dutch oven, deep chestnut crust with a burst ear, on a wooden board dusted with flour. Guide

Sourdough Bread Recipe: The Base Formula in Weights

A dependable sourdough bread recipe in baker's percentages and gram weights, with the full timeline: levain, bulk, shape, cold retard and the Dutch oven bake.

5 min read Three open bowls of flour side by side on a wooden counter, white bread flour, speckled whole wheat and darker rye, with a wooden scoop and a few grains scattered between them. Guide

Best Flour for Sourdough Bread: Protein and Blends

Which flour to use for sourdough bread: the protein level that holds the rise, how much whole wheat or rye to blend, and how each choice changes the water.

4 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 A pale, under-browned focaccia on its baking tray, its cut slice showing a dense, damp crumb, with a puddle of olive oil pooled on the wooden board. Guide

Focaccia Troubleshooting: Hard, Oily or Raw, and the Fix

Focaccia troubleshooting: why it comes out hard, greasy or gummy, and the fix for each. A symptom-cause-fix table, and why greasy is not too much oil.

6 min read Golden squares of rosemary focaccia, some wrapped in beeswax cloth and others in a glass container with its lid beside it, plus cut slices on a small plate by the window. Guide

How to Store Focaccia: Keep It Fresh, Freeze, Reheat Crisp

How to store focaccia so it stays good: room temperature not the fridge, how to freeze it, and the hot-oven reheat that brings the crust back.

5 min read A square of golden focaccia split and filled with mortadella, tomato, fresh mozzarella and basil, cut in half on a floured wooden table so the cross-section shows an even crumb holding the filling; a small bowl of olive oil sits behind it in soft window light. Guide

Focaccia Sandwich: The One That Holds a Filling

Not every focaccia holds a filling. The focaccia sandwich runs a little drier and bakes thicker, so the crumb carries a filling without going soggy.

6 min read A whole freshly baked focaccia in a well-used metal pan on a wooden table by a window, its dimpled top golden and glossy with olive oil, coarse salt and rosemary, steam still rising; one thick slice is lifted on a wooden peel to show the crisp crust and open crumb. Guide

How to Bake Focaccia: Oil, Temperature and a Crisp Base

How to bake focaccia with a crisp base: enough oil underneath, high heat from below, the right rack position and a preheated surface to brown it.

6 min read