Joaquín Llarás Archives - so good.. magazine
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info
Shaping and conditioning the Focaccia. The True Bread Videos (5 of 6)
May 30, 2022Joaquín Llarás shares the skill he has with this Italian bakery classic.More info
Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás
January 20, 2022 | Ana RodríguezGalician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info
Coca de Forner (baker’s sweet bread) forming and flattening, the true bread videos (4 of 6)
January 4, 2022In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.More info
7+1 books to enter the era of baked pastry doughs
March 2, 2021 | Ana RodríguezWe review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info
The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)
February 10, 2021Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info
Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)
December 4, 2020The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info
Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ videos (1 of 6)
October 21, 2020First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore info
True bread. A professional guide to breads and enriched doughs
True bread. Come and join us into the very heart of dough.More info