Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

Guides

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Latest

A very wet, slack dough slumped in a rustic terracotta bowl, its bubbly surface dusted with flour, on a floured wooden counter by a bright window with a jar of flour behind. Guide

Pizza Dough Hydration: The Right Percentage for Your Oven

Pizza dough hydration explained: what the percentage means, the right range for a home oven versus a hot pizza oven, and how to handle a wetter dough.

6 min read A mound of very fine white flour on a floured wooden counter beside a smooth pale ball of dough, with a mixing bowl and a rolling pin blurred in the window light behind. Guide

00 Flour Pizza Dough: What It Changes, and When

Does 00 flour make better pizza dough? What tipo 00 really is, which Caputo line to buy, and why a home oven often does better with bread flour than with 00.

6 min read A ball of pizza dough on a digital kitchen scale on a floured wooden counter, with a bowl of flour, a wooden spoon and two more dough balls beside it. Guide

Pizza Dough Baker's Percentage: The Formula, Scaled

Baker's percentage for pizza dough explained: what the numbers mean, why flour is 100 percent, and how to scale to any ball size and any batch by weight.

7 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 Golden bagels spilling from a brown paper bag lying on a floured wooden counter, two sliced halves beside it and ceramic jars in the background. Guide

How to Store Bagels: Counter, Freezer, Never the Fridge

How to store bagels: paper bag on the counter for a day or two, freeze fresh and pre sliced for months, and never the fridge, which stales them fastest.

6 min read Four pale, low homemade bagels spread across a floured wooden counter, one sliced open to reveal a tight, dense crumb, a bowl of dough behind them. Guide

Why Are My Bagels Flat? Flat, Wrinkled and Hard, Fixed

Why are my bagels flat? Almost always over proofing, sometimes a dough too wet or too weak. Diagnose flat, wrinkled and hard bagels by symptom and fix each one.

7 min read Deeply browned whole wheat bagels on a floured wooden board, crust flecked with visible bran, some topped with sesame and oats, one split to show a dense honey-coloured crumb Guide

Whole Wheat Bagels: Blend, Water and Chew

Whole wheat bagels fail the same way every time. Fix it with a half-and-half blend, extra water for the bran, and a soak before you shape the ring.

7 min read A tray of glossy sesame and poppy bagels fresh from the oven, deep golden crust catching the light, steam rising off the surface Guide

How to Bake Bagels: Heat, Steam and Shine

How to bake bagels: a hot oven, a short burst of steam, and direct contact with a hot surface. The crust sets here; the shine comes from the boil.

6 min read A tray of deeply browned bagels on a floured wooden counter, blistered glossy crust, one torn open to show a dense chewy crumb with irregular holes Guide

Sourdough Bagels: How to Convert the Recipe

Turn any bagel into a sourdough bagel: swap the yeast for a stiff levain, keep the dough firm at 55%, and let a cold overnight retard do the work.

7 min read