We just said goodbye to France 🇫🇷, and we're on to Italy 🇮🇹 as our European bread exploration continues! You'll find everything you need to start getting prepared for this bake in the attached guide. Check out page 3 for my baking notes. This was my first time working with fine durum (semolina) flour, and I had several nerve-wracking moments. I'll be posting more photos and videos over the next couple of days, but here's a photo of my first Pane Siciliano!

Just caught up on what happened while I was gone. So many good bakes flying around! I didn’t think about bread for over a week but now I can’t wait to play catch up!

Welcome to May! There are lots of things in store for this community this month that I'm excited to announce over the next few days. So stay tuned!! Welcome to our newest members! We're so glad to have you hear with us and look forward to you jumping in and baking with us. @Ruth Bryan , @Daniel Owen-Nuttall , @Danielle Russell , @Tracy Havlik , @John Bachman , @Bobby Siporin Member of the Month! I'm excited to announce @Patt Stanaway as our member of the month! Patt is a great baker from a family with a rich baking history and a constant source of encouragement, support, and humor. Congratulations to Patt! Check your email for a token of our appreciation. Many thanks to ALL of you for making this community what it is!

I baked two loaves of Miche early this morning. I posted Miche loaves to French friend and very close just around 1300 km far from where I live.

It is done.