What are you cooking?

I love crepes and oranges

Nikita wrote: Lol, i see here on this website that, in New-York, a French baguette is sold for $2.50 - $3.00, sometimes $3.50

Here, a baguette this quality is maybe €1.10 - €1.20

At a glance, the best one is the fourth, starting from left

The 4th one is properly scored. The photo is trying to show how to properly score your french baguettes.
I've to check if I can buy a baguette here. I did buy some ciabatta lately, not bad, but not great.

Rs_Funzo wrote: Nik you're a professionist

Snow your pizza looks so good
But let me give you an advice: in Naples they let dough leaven for 24 hours. It doesn't happen in other parts of Italy. For example, if saturday night you want to eat pizza, prepare your dough on Friday night and let it leaven for 24 hours with a towel over it. Seriously, let me know if you notice the difference and, in case, if you like it

I let my dough rise at least 48 hours before I bake it. It depends how much water you are going to use,
what kind of flour, how much yeast or natural leaven. I don't have time and money to make many experiments
and I don't have any oven than the ones my parents have for over 25 years, so... I'll probably only try
some sicilian style in the future. Still got a lot to learn and practice. My expectations are so high sometimes
that even something pretty good becomes crap...

Honestly, I don't like the quality of products I am using and it's really hard or impossible to find high quality
flour. Match that with an oven that doesn't heat too much and no ability to scale your ingredients to end up
discovering mistakes and never reaching a desired result. Just like Edison Maybe I was him in the past

Flo, since you like pizza and pizza is made of dough and dough also makes bread, maybe you like this program:

More like this, Jo: