gbakery.blogspot.com

Robert Pirina

Sunday, December 5, 2010. So its been a while since i have last blogged, but im back, with some great news! Since my trip to Italy i have opened a new bakehouse. Australia's Outback Bakehouse in the heart of old Windsor town, its not your normal bakehouse, with attention to ambiance and experience being as important as the taste of the food! Wednesday, November 11, 2009. Check out the first edit of my trip "baking my way through Italy". Sunday, October 11, 2009. 10 gr fresh yeast. Mix on high for 6 min.

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Robert Pirina | gbakery.blogspot.com Reviews

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Sunday, December 5, 2010. So its been a while since i have last blogged, but im back, with some great news! Since my trip to Italy i have opened a new bakehouse. Australia's Outback Bakehouse in the heart of old Windsor town, its not your normal bakehouse, with attention to ambiance and experience being as important as the taste of the food! Wednesday, November 11, 2009. Check out the first edit of my trip baking my way through Italy. Sunday, October 11, 2009. 10 gr fresh yeast. Mix on high for 6 min.

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1 robert pirina

2 im back

3 to be continued

4 posted by

5 glenoriebakery

6 no comments

7 the first video

8 ciabatta recipe

9 part 1

10 starter ingredients

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Robert Pirina | gbakery.blogspot.com Reviews

https://gbakery.blogspot.com

Sunday, December 5, 2010. So its been a while since i have last blogged, but im back, with some great news! Since my trip to Italy i have opened a new bakehouse. Australia's Outback Bakehouse in the heart of old Windsor town, its not your normal bakehouse, with attention to ambiance and experience being as important as the taste of the food! Wednesday, November 11, 2009. Check out the first edit of my trip "baking my way through Italy". Sunday, October 11, 2009. 10 gr fresh yeast. Mix on high for 6 min.

INTERNAL PAGES

gbakery.blogspot.com

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Robert Pirina: September 2009

http://gbakery.blogspot.com/2009_09_01_archive.html

Thursday, September 24, 2009. In Palermo the city where the word Mafia was born or Cosa. As they call it here.but before I go into that, there has been a bit of a change of plans! I will no longer be able to go to Filicudi. My dads birthplace, due to bad weather conditions here in Southern Italy at the moment which is causing the ferries not to run. A little sad as that was suppose to end my trip but there is nothing i can do about it. There is a bright side however, my cousins from Melbourne the Bivianos.

2

Robert Pirina: October 2009

http://gbakery.blogspot.com/2009_10_01_archive.html

Sunday, October 11, 2009. Ok so this is a much harder bread to bake but give it a go, please do not be disheartened if it does not work out the first time this is bread. Mix by hand cover with glad wrap with a few breathing holes poked through the top. and let it sit for 24 hours. Part 2. Do not start this till the starter is ready. 10 gr fresh yeast. Mix all ingredients together on low speed for 5 min holding back half water and slowly adding 50ml at a time until all added. Mix on high for 6 min. Step 2...

3

Robert Pirina: What have I learnt on my adventures..................?

http://gbakery.blogspot.com/2009/10/what-have-i-learnt-on-my-adventures.html

Saturday, October 3, 2009. What have I learnt on my adventures? On my adventures I have learnt alot. I have picked up a few great recipes. And found out that the Romans like to eat the Rossetti and the Spigi. Breads, the Sicilians like to eat the Pane Di Semolina and the Ciabatta. Coast they prefer Pane Di Pizza and the big Pangottas. As they last longest for the people high up in the mountains. Although not all the bakeries have coffee in Italy believe it or not! My aim in life and in business is to nev...

4

Robert Pirina: Ciabatta recipe

http://gbakery.blogspot.com/2009/10/ciabatta-recipe.html

Sunday, October 11, 2009. Ok so this is a much harder bread to bake but give it a go, please do not be disheartened if it does not work out the first time this is bread. Mix by hand cover with glad wrap with a few breathing holes poked through the top. and let it sit for 24 hours. Part 2. Do not start this till the starter is ready. 10 gr fresh yeast. Mix all ingredients together on low speed for 5 min holding back half water and slowly adding 50ml at a time until all added. Mix on high for 6 min. Im out...

5

Robert Pirina: On the way to Filicudi.........!

http://gbakery.blogspot.com/2009/09/on-way-to-filicudi.html

Friday, September 18, 2009. On the way to Filicudi! I have finally put some k’s on the car. As it turns out, I have far too much luggage to attempt this trip on a bike! After meeting up with Barb in Rome, we made our way to Castelli. This mountain area outside of Rome is famous for it’s beautiful villas and it’s wine. Villa Aldabrandini. Was a particularly beautiful and intimidating property in Frascati. After visiting a couple of bakers and sampling the local porchetta. I pushed on towards Filicudi.

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Robert Pirina

Sunday, December 5, 2010. So its been a while since i have last blogged, but im back, with some great news! Since my trip to Italy i have opened a new bakehouse. Australia's Outback Bakehouse in the heart of old Windsor town, its not your normal bakehouse, with attention to ambiance and experience being as important as the taste of the food! Wednesday, November 11, 2009. Check out the first edit of my trip "baking my way through Italy". Sunday, October 11, 2009. 10 gr fresh yeast. Mix on high for 6 min.

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