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The amateur baker

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Last modified on: July 1^st 2021

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.

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

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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...
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Other cookery websites

List of my other favourite sites.
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Films and papers in the kitchen

Various papers and plastic films used in cooking .
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List of all pages

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What is this site, and who am I?

Presentation of the site: what you can find, and what you can do here.
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Post your comment or question

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 17^th 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 17^th 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 29^th 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 25^th 2015 at 04:50 (n° 1)

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