The amateur baker


The amateur baker
You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc..

This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.
4 45 4.1
Grade this page:

Last modified on: August 29th 2023

Preparing bread

Making bread

Cooking bread

Back to top of page

Other pages you may also like
What is this site, and who am I?
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
199K 44.2 August 29th 2023
Random menu...
Random menu...
A complete menu with a starter, main course and dessert, generated at random, to modify as you choose.
848K3.9 August 29th 2023
Other cookery websites
Other cookery websites
List of my other favourite sites.
188K3.9 August 29th 2023
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
A bread oven
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
1.1M3.5 August 29th 2023
Post your comment or question
Posted by:
I am not a leaving thing
Your 4 comments or questions on this page
  • Hi,I'm not sure to understand what is a shoe sole, sorry, and Google translate told me about real shoe only, I guess this not your aim?Would it be, possibly, a kind of flat pastry, made with puff pastry? If so, it could be this recipe : apple semelles (flat apple tarts)?Come back to me if I'm wrong.
    Posted by jh april 17th 2018 at 20:58 (n° 4)
  • Hi, I was trying to get your recipe for shoe soles. For some reason I can’t search it on your web page:(.
    Posted by Angela april 17th 2018 at 19:17 (n° 3)
  • Unfortunately it's quite impossible, you can just reduce (a bit) the loss of crispy texture.
    6 or 7 minutes at 400°F seems to be a short time, try to reduce temperature and increase time.
    Posted by jh september 29th 2015 at 08:22 (n° 2)
  • I have been baking a cinnamon/sugar recipe called "Elephant Ears' or "Shoe Soles". They are a pastry similar to a palmier. They come out nice and crispy after baking about 6 or 7 minutes at about 400 degree in a convection oven. How can I maintain that crispy texture overnight?
    Posted by Shoesole guy september 25th 2015 at 04:50 (n° 1)
Follow this page (as 12 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page