Altaf's blog

Finaly arrived.... The bread baker's apprentice at my hands :-D. It looks very informative &the beautiful illustrations make me want to bake.

I have to dedicate my time in the coming days for reading this amazing book.

I always had a fear towords making a preferments (in other words: starter, levain ,biga, poolish....etc). Why?...not sure, may be from the stories i hear about other people experiments or the long description written in professional bakers books.

well, yesterday night i decided to stop thoes annoying night mares. So i opened one of my cooking magazines which had a recipe of rye bread with a good amount of illustrations for a begginer like me. The recipe requires two starters : one made with fine ground rye flour and the other made with wheat flour (un bleached bread flour).

I was in a short trip to Geneva. A lot of Nice breads.

Cinnamon rolls, cinnamon buns, cinnamon bites

I have always been fascinated by artisan breads, i wanted to explore the world of hand crafted breads knowing every single detaile of this art .So suddenly at age 30, i decided to educate my self by diging websites and searching through cookbooks and wishing to end with courses.
Normally i bake on weekends either for my home or familly gatherings. And the following photos shows my first attempt with pesto bread made from the (Italian Baker) by Carol Field.