Monika Waleckaのインスタグラム(monika__walecka) - 1月1日 04時33分

2014 was definitely A Year of Bread. This is my last baking this year. Im super happy about the results, but not 100% of course :)) I've come a very long way from a very dense to pretty open crumb, but I feel like I really understand this baking process now. Big thanks to u, sisters and brothers bakers!! For sharing experiences, formulas, support and encouragement!! We really have a small intercontinental comunity here, and Im super happy to be a part of it. Hope to meet u all one day! :))) And big love to @joseybakerbread for the most inspiring day I spent in his bakery learning how the pros are doin' it.
2015 will be even better. Ill keep on baking, but try to master croissants and baguettes as well. Happy baking to all of you!! Just for the record, 86% hydration, 72% bread flour, 14% whole wheat and 14% pumpernickel flour, 3h bulk fermentation, overnight proofing in a super cold kitchen of an old victorian house

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