The amateur baker

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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: Since January 2018, I'm on sabbatical 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

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Last modified on: March 24th 2018

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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)
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