The collections

In two hours 24

when you're hungry now, not tomorrow

The big Sunday loaf 11

start on Saturday, lasts the week

With sourdough 80

more flavour, more days, more patience

With biga, Michele's method 42

little yeast the night before, the aroma the morning after

Without sourdough 52

baker's yeast only, for beginners

Pizzas and focaccias 38

Friday night, and whenever people come

Rolls and tin loaves 25

for school, work, breakfast

Sweet leavened bakes 40

brioche, plaits, panettone: patience you can eat

Breads of the South 34

Matera, Altamura, Bari, Lucania: Michele's home

German bread 10

rye, lye rolls, Brötchen: the second home

High hydration 57

open crumb, wet hands: for those already at home with dough

Just flour, water, salt and yeast 5

nothing to buy: real bread