Turn your bread into an artisanal masterpiece! Uncover the secrets to the perfect open crumb in this exclusive e-book by Claudio Perrando, a master of the baking craft!
Claudio Perrando, one of the most famous artisan bakers in the world, born in Germany but with strong roots in Italy. Known in the world of baking, as "The baker who puts more water in bread than flour", he has shown us, in his 20 years of activity, that there are no limits in baking any kind of bread!
His work was always a challenge to himself, being a perfectionist by nature! Even when a bread turns out perfect, he wants to make it better! He is a master in open crumb handling highly hydrated dough, more than 110% hydration, with different technique like "opening the dough in water", for example.
It is also a master in open crumb even for heavy doughs such as Panetone and Colomba. In recent years he has taught all over the world, having many students who now apply his knowledge to their work.
All his work is now gathered in his own school opened in Latina America, Panama City! Master the art of open crumb bread with step-by-step guidance for just 15€.
