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Sol Damiani posted an update
Level:
Scoolinary Team
🍞 #BreadChallenge – The simplest ingredient, pushed to the limit
Making bread isn’t about mixing ingredients.
It’s understanding a process.Fermentation, structure, time, baking.
This is where you separate intuition… from knowledge.🔥 The challenge: Make a bread from scratch and present it demonstrating your process and your judgment.
We’re not just looking for the result.
We want to see how you got there.📸 How to participate:Upload three photos:
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One of your whole baked bread
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Another of the inside slice (honeycombed and structure)
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And a third one of the raw bread
👉 The goal: to validate that the bread is yours and to understand your execution
🧠 Tell us about your process
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Type of flour(s)
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Kneading technique
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Type of fermentation (direct, prefermenting, sourdough…)
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Times and conditions
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Type of baking
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Inspiration or tradition (where in the world does your bread come from?)
💡 Need some inspiration?
Explore our baking courses:
🏆 What will we value?
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Technique and process control
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Product understanding
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Applied creativity
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Execution
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And your ability to explain it judiciously
📅 Until April 30 (included)
Share your proposal in the community.
Bread is not basic.it’s a level statement.
Level:
Scoolinary Team
🍞 #BreadChallenge — El ingrediente más simple, llevado al límite
Hacer pan no es mezclar ingredientes.
Es entender un proceso.Fermentación, estructura, tiempo, cocción.
Aquí es donde se separa la intuición… del conocimiento.🔥 El desafío: Elabora un pan desde cero y preséntalo demostrando tu proceso y tu criterio.
No buscamos solo el resultado.
Queremos ver cómo has llegado hasta él.📸 ¿Cómo participar?Sube tres fotos:
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Una de tu pan entero y cocido
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Otra del corte interior (alveolado y estructura)
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Y una tercera del pan en crudo
👉 El objetivo: validar que el pan es tuyo y entender tu ejecución
🧠 Cuéntanos tu proceso
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Tipo de harina(s)
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Técnica de amasado
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Tipo de fermentación (directa, prefermento, masa madre…)
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Tiempos y condiciones
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Tipo de cocción
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Inspiración o tradición (¿de qué parte del mundo viene tu pan?)
💡 ¿Necesitas inspiración?
Explora nuestros cursos de panadería:
🏆 ¿Qué valoraremos?
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Técnica y control del proceso
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Comprensión del producto
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Creatividad aplicada
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Ejecución
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Y tu capacidad de explicarlo con criterio
📅 Hasta el 30 de abril (incluido)
Comparte tu propuesta en la comunidad.
El pan no es básico.Es una declaración de nivel.
Translated from Spanish
Cristian Casas, Ruth Dq and 66 others7 Comments-
What a thrill to participate!
Qué emoción participar!!
5 months agoTranslated from Spanish
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Level:
Scoolinary Team
@cecilia_ambrosio-8b672f Welcome, Anita! 😊 We love having you on Scoolinary and hope to see you a lot around the community sharing your dishes, progress and discoveries. When you post, remember to add the hashtag so we can better follow your shares. What brought you to Scoolinary and what would you like to improve with us?
Level:
Scoolinary Team
@cecilia_ambrosio-8b672f ¡Bienvenida, Anita! 😊 Nos encanta tenerte en Scoolinary y esperamos verte mucho por la comunidad compartiendo tus platos, avances y descubrimientos. Cuando publiques, recuerda añadir el hashtag para que podamos seguir mejor tus participaciones. ¿Qué te trajo a Scoolinary y qué te gustaría mejorar con nosotros?
15 months agoTranslated from Spanish
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Preparing everything for my publication!
Preparando todo para mi publicación!!
5 months agoTranslated from Spanish
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Wow wonderful !!
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Level:
Scoolinary Team
@serrafsarahgmail-com Welcome, Chef Sara! 😊 It’s wonderful to have you here. We’d love to hear more about your culinary journey and what you’re hoping to achieve with Scoolinary. Also, if you could pick a topic for a community challenge, what would you love to explore?
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I made the dough twice this second time world different in flavor and texture .. it’s not quite there yet I feel but still I think a boom from Jose Andre’s still fits the enjoyment from ensaimadas 😁
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Level:
Scoolinary Team
@mickysandycogmail-com That’s a great sign of progress, Micky and the swirl on this second batch looks beautifully even and golden 🌟 It’s totally normal that the flavour and texture evolve as you refine your process; ensaimadas are tricky to get just right. What changes did you make between the two attempts, and where do you feel there’s still room to push it further?
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