The amateur baker

85,549    4    4.0 / 5

Follow this page - Back to homepage - Send to a friend

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.

Note: In January 2018, I was on sabbatical for 5 months to follow bakery courses (passion ladies and gentleman, not less than passion!). Return back around mid june, with great improvement of all pages listed here.

Preparing bread

Making bread

Cooking bread

Back to top of page



Last modified on: June 12th 2018

You might also like:

Nutritional information and ingredientsFloursOther cookery websitesA bread ovenHome Automation and CP290 with ExcelFilms and papers in the kitchenRandom menu...List of all pages
Nota: Rollover photos with your mouse to see page title.

Your 4 comments or questions on this page:

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?
By Shoesole guy september 25th 2015 at 04:50 (n° 1)
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.
By jh september 29th 2015 at 08:22 (n° 2)
Hi, I was trying to get your recipe for shoe soles. For some reason I can’t search it on your web page:(.
By Angela april 17th 2018 at 19:17 (n° 3)
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.
By jh april 17th 2018 at 20:58 (n° 4)
Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Posted by: June 20th 2018 at 09:40

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing