So, I have been making bread for about six years now. But everything changed when I was given a copy of Peter Reinhart's "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread"
This is my latest creation. A wild yeast bread fermented with sun-dried tomatoes for 4 days.
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| Pane della casa Ristorante Zena, Ripa di Porta Ticinese 37, 20143 Milano, Italy |
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