Alveoli is of course just fancy talk for the "little cavaties" in (amongst others) bread. I love the sound of the word and it has always stuck with me.
After spending a lot of time in different places doing what I am doing, I thought it time to centralize my efforts. Enter the Bread Lab!
I am a passionate home baker, who loves anything dough. Breads have my main interest, especially the ones with big alveoli, but I am known to stray to pastry on occasion. Pictures speak louder than words, so if you want to have a look at my baking gallery, be my guest.
I am always on the look out for formulas and breads that are new and exciting. If you are a professional or a baking enthusiast looking for an experienced test baker, let me know, we might be able to help each other out in developing new and exciting bread.
In the coming time I hope to share many of the formulas and recipes that I have accumulated over the past years, and find a lot of inspiring bread bloggers on the way.
For now, a picture of my focaccia rising will have to do, together with the promise that I will post later on how this super wet dough ended up performing.
Greetz from Amsterdam,