1,565 easy and fully explained recipes, with +66K photos and 78 videos

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.

206 K 4× 4.1/5 (45 reviews)

Comment Send by e-mail to a friend Follow this page

Last modified on: October 15^th 2024

Preparing bread

Making bread

Your own leaven
Soured dough
Basic temperature in bakery
Water temperature calculator in bakery
The window-pane test: “Have I kneaded my dough long enough?”
A few tips for effective kneading at home
Bread recipes
Viennoiseries (croissants, brioches,...) recipes
Tools for bakers

Cooking bread

Other pages you may also like

List of all pages

Here you'll find a list of all the pages published on the site, excluding recipes and blog posts, sorted by theme.
August 29^th 2024483 K3.6

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023610 K 93.6

Nutritional information and ingredients

For each recipe you will find on this site, dietary information is calculated. It is thus presented to you: Protein weight in grams (gr)Weight of carbohydrates in grams (gr)The weight of lipids in grams (gr)And finally the energy value, expressed in kilo-calories (1 kilo-calorie = 1000 calories) and...
August 29^th 2023599 K3.5

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024470 K4.0

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3^rd 2024766 K 413.6

The 4 comments already posted on this

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.
jh april 17^th 201820:58 4
Hi, I was trying to get your recipe for shoe soles. For some reason I can’t search it on your web page:(.
Angela april 17^th 201819:17 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.
jh september 29^th 201508:22 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?
Shoesole guy september 25^th 201504:50 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.

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.