You Bake It

home baking made easy

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  • Home
  • The basics and the tools
  • Pictures
  • About
  • Privacy Policy
  • EN
  • IT

Pictures

As a real food addicted, I love to take pictures of my “creations”,  just before eating and sharing them with family & friends, of course!

My “babies”

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Recent Posts

  • Hamburger buns (tangzhong method) May 4, 2020
  • Pizza with high hydration dough (80%) April 24, 2020
  • Burger buns November 28, 2019
  • Castagnaccio – chestnut flour cake March 23, 2018
  • Why baking is in my DNA February 6, 2018
  • Pizza – naturally leavened pizza dough October 25, 2017
  • Beer bread August 28, 2017
  • Hemp* flour cookies June 8, 2017
  • Focaccia alla genovese – fügassa May 6, 2017
  • Whole wheat flour French Croissants and Pain au Chocolat April 24, 2017

Recent Comments

  • Pane all’avena | You Bake It on Buttermilk pancakes
  • Jeanette T on Weekend cookies
  • Jeanette T on Spelt, again – rice, spelt and pistachio cookies

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all-purpose flour autolisi baking powder baking soda barley malt barley malt flour beer bread butter Caputo flour chestnut flour chummy croissants fermentation flat bread flour type french croissants high gluten flour high hydration high idration high protein flour laminated dough malted barley flour multi grain flour Muscovado nutty flavor pain au chocolat pancakes pine nuts pistachio pizza poolish rice rice flour rye rye starter salted butter sourdough sourdough bread spelt starter stretch and fold T80 flour walnuts white whole wheat
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The author

  • 1 Stefano
    • Hamburger buns (tangzhong method)
    • Pizza with high hydration dough (80%)
    • Burger buns
    • Castagnaccio – chestnut flour cake
    • Why baking is in my DNA
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