Professional bread craft explained with rare clarity
An artisan baker bringing professional fermentation control and premium bakery standards into the home kitchen.
Om
Gabriel spent over a decade leading production in respected urban bakeries known for long-fermented dough and exacting standards.
He teaches students how to read dough, manage fermentation windows, and produce bakery-quality results consistently.
Filosofi
Dough tells the truth if you know how to read it.
Prestasjoner
- Launched a premium bread program adopted by independent baking schools
- Consulted on high-hydration bread systems for boutique bakeries