Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

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Three ceramic bowls of cornmeal at different grinds on a floured wooden counter, from fine and pale on the left to coarse and grainy on the right, under soft window light Guide

Cornmeal for Cornbread: Which Grind and Type to Use

Which cornmeal to use for cornbread: how fine, medium and coarse grind change the crumb, why yellow or white barely matters, and what not to grab by mistake.

6 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 whole round sourdough loaf on a wooden board on a kitchen counter, a linen cloth folded beside it and jars of flour behind Guide

How to Store Sourdough Bread: Counter, Freezer, Oven

How do you store sourdough bread so it stays good? Counter for a few days, freezer for longer, never the fridge, and how to bring the crust back.

6 min read A halved sourdough loaf on a wooden surface, its cut face full of large and small glossy holes, a thin golden crust around the edge Guide

Open Crumb Sourdough: What Actually Controls the Holes

Open crumb sourdough is not one trick. What really controls the holes, ranked by how much they matter: fermentation first, then strength, flour and water.

7 min read A cross-section of a whole grain sourdough loaf on a wooden board, deep brown crust, dense but even crumb flecked with bran Guide

Whole Grain Sourdough Bread: Hydration and Fermentation

Whole grain sourdough bread the practical way: how much whole wheat to use, how far to raise the hydration, and why the bulk moves faster than a white loaf.

6 min read A round gluten-free sourdough loaf sliced open on parchment, golden crust and a moist, close crumb made from a blend of rice and buckwheat flours Guide

Gluten-Free Sourdough Bread That Actually Rises

Gluten-free sourdough bread done right: the flour and starch blend, how much psyllium husk to bind it, and why the dough behaves like a batter, not a dough.

6 min read A cold sourdough boule on parchment being scored with a bread lame held at a low angle, a single clean curved cut opening the taut floured surface Guide

How to Score Sourdough Bread: Depth, Angle and the Ear

How to score sourdough bread so it opens where you want: the depth and angle that make an ear, why one confident cut beats many, and scoring cold dough.

7 min read A dark, blistered sourdough boule just lifted from a preheated cast-iron dutch oven, steam rising, the lid resting to one side on the stovetop Guide

Dutch Oven Sourdough Bread: Steam, Preheat and Timing

Dutch oven sourdough bread the reliable way: why the pot traps steam, how hot to preheat it, and the lid-on then lid-off timing that gives spring and crust.

6 min read A shaped sourdough loaf resting seam-side up in a floured oval banneton on a refrigerator shelf, the surface firm and cold, ready to be scored straight from the fridge Guide

Cold Retard Sourdough: 12, 24 and 48 Hours in the Fridge

Cold retard sourdough for deeper flavour and an easier bake: what 12, 24 and 48 hours each do, the right fridge temperature, and how to avoid over-proofing.

6 min read