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Krasimir Georgiev posted an update
My second attempt for Tradicio Bread by Xevi Simon. This time I do it with semi-whole wheat flour and become better.
Judy Keegan, Maloles Muñoz and 2 others3 Comments-
Level:
Executive Chef
Me estoy imaginando el crujido de la corteza al cortar este pan y me están dando ganas de cenar ya. Esa miga tiene alma. Enhorabuena
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@loles-mhotmail-com Thank you!
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The more you practice, the better you will get. Well done. It looks great.
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