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Tasted very good :)

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CIAMPA PIETRO 3 B/ENO
ISTITUTO POLISPECIALISTICO SAN PAOLO - SORRENTO

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sweet bread

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Made by Diego Di Leva

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Italian bread.
4A ENO San Paolo

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IMMA MARESCA 4A/ENO ISTITUTO POLISPECIALISTICO SAN PAOLO

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ITALIAN BREAD
Gabriele pane 4A/Eno istituto polispecalistico San Paolo

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Lilija Suburg

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Lilija Suburg

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bread

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I didn't have enough time to let it rise for long so it's quite dense but it tastes good. Maybe I'll try again. It was fun to make the leaven. :) Helmi A. 🇫🇮

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Baker
Merja Virta
Finland/Sasky/Ikata

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Typical Italian bread Casa Maria Neve 4AENO Istituto Polispecialistico San Paolo

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ITALIAN BREAD gianluigi de angelis 4 a eno istituto polispecialistico san Paolo

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ITALIAN BREAD gianluigi de angelis 4 a eno istituto polispecialistico san Paolo

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Esposito giuseppe 3aeno

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Homemade esposito Giuseppe 3aeno

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Made by Terminiello Carmen 2E/SE

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Giovanni Vinaccia 4A/ENO
Istituto Polispecialistico San Polo.

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By De Angelis Simone

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Ilo Jaanimägi

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Ilo Jaanimägi

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Very interesting taste. I liked it!

Helina Kärgenberg, Estonia

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Gianluca Gargiulo 4A/ENO
Istituto Polispecialistico San Paolo

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Montagna Bruno

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Ivan rispoli
Istituto polispecialistico San Paolo

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Ethiopian bread

Habesha Dabo is a traditional bread from Ethiopia made with barley flour.

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ITALIAN BREAD Michele Vacca 4/a ENO ISU SAN PAOLO. Work in progress!

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I used spelta flour instead durum, just did not find the right flour :(. Tastes slightly sour and rustic. Crust is the best :D.
Heli Tõugu-Hiiemäe

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Italian style bread from durum wheat flour and sour dough.

It was the first time for me to use durum wheat flour and sour dough and I am very happy with the result. Definitely will do it again!

Kelli Talving

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I liked about this bread most the sweet taste. Thanks for receipe.
Helina Kärgenberg, Estonia

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Italian Bread

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Itaalia leib.

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DAVIDE MASE

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ITALIAN BREAD
Cataldo Vinaccia

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Baker
Merja Virta
Finland/Sasky/Ikata

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Italian bread Gaetano Russo

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Baker
Merja Virta
Finland/Sasky/Ikata

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Italian bread, Mercurio Marianna , Istituto polispecialistico San Paolo 4a/Eno 

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Italian bread, Mercurio Marianna , Istituto polispecialistico San Paolo 4a/Eno 

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Estonian traditional bread.
Baiba Vētrāja

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Italian style wheat bread.
Inga Valaikaitė.
Klaipėdos turizmo mokykla.

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Lithuanian triticale bread with sunflower seeds.
Inga Valaikaitė
Klaipėdos turizmo mokykla.

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Lithuanian triticale bread with sunflower seeds
Augustė Urbonaitė
Klaipėdos Turizmo mokykla

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Estonia traditional bread with seeds.
Inga Valaikaitė
Klaipėdos turizmo mokykla.

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Latvis soft water pretzels.
Inga Valaikaitė
Klaipėdos turizmo mokykla

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I made it with spelt-wheat flour. Tasted good!

Helina Kärgenberg, South-Estonia

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Estonian traditional bread with seeds.
Augustė Urbonaitė.
Klaipėdos Turizmo mokykla

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Italian style wheat bread.
Augustė Urbonaitė.
Klaipėdos Turizmo mokykla

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Latvis soft water pretzels.
Augustė Urbonaitė
Klaipėdos Turizmo mokykla

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Hello! This is Estonian traditional bread, flour comes from our millhouse. The dough didn't rise so well as I hoped and i know where I made mistake - next time will be more carefull. Taste was good! Thanks for receipe :)

Helina Kärgenberg, South-Estonia

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Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

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Lithuanian triticale bread with sunflower seeds

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Lithuanian triticale bread with sunflower seeds

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Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

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Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

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Deimantė Nacevičiūtė Klaipeda Turizmo mokykla

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Italian style durum wheat bread
Baiba Vētrāja

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This dough was quite different than the others, very dense. Taste is good and a bit sour. Stacy Keskinarkaus, SASKY, Finland

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Italialainen durumvehnäleipä/Italian style durum wheat bread

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I like the mild flavor of this bread. Stacy Keskinarkaus, SASKY, Finland

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Virolaista leipää siemenillä/Estonian bread with seeds

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Italian bread , Danilo Arpino Istituto polispecialistico San Paolo 4'A/ENO

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ITALIAN BREAD ISUSANPAOLO

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Italian bread. Somma nello classe 4aeno istituto polispecialistico san Paolo

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Italian bread

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Italian bread

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Lithuanian triticale bread with sunflower seeds

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Lithuanian triticale bread with sunflower seeds

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Madli-Minna Junker

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I wasn't expecting it to be so tasty on the 1st time!
Kairi Jaanimägi, Spain/Estonia

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It was my 1st time to make pretzels- a lot to learn and practice still. :)
Kairi Jaanimägi, Spain/Estonia

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Katrīna Spuleniece-Aišpure
Kuldiga, Latvia

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In addition to the seeds, I also added raisins (I'm just weird like that). First attempt at baking Estonian rye bread, and I'm quite happy with the result :)

Taivi Tang

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It was a bit too salty for my taste, but I did like the texture and the hard crust.

Taivi Tang

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I'm not a big fan of cumin seeds, so I used rock salt and sesame seeds on some of the pretzels :)

Taivi Tang

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Second batch of Estonian rye breads. Looks much better than the first ones. The leaven was stronger.  I used different seeds, malt flour and juniper berries and only rye flour (wholegrain and fine).

Heli Tõugu-Hiiemäe

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In an attempt to be healthy, I omitted the sugar from the recipe. The result was a bread with a very sour taste. Still delicious though!

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Used mixed seeds instead as they are a favourite with the kids.

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Lithuanian triticale bread with sunflower seeds

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Lithuanian triticale bread with sunflower seeds

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Having so much dough, my machine at home was not big enough. I ended up mixing the dough by hand. It worked out well though. By Stacy Keskinarkaus, SASKY, Finland

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H

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Italian style bread

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Leedu tritikaleib

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Läti vesikringel.

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These turned out very well. I will need to practice the shaping. :) My only question is, although they turned out well, the dough never sank to the bottom of the pot of water before rising to the surface - not sure why. By Stacy Keskinarkaus, SASKY, Finland

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Latvian pehmeä vesi suolarinkilä kurssi/Latvian soft water pretzel course admin

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Eesti leib.

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Pizza made in a contemporary way

-Liberato Schiazzano (3A/ENO, Istituto Polispecialistico San Paolo)

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The typical bread from Sorrento

-Liberato Schiazzano (3A/ENOIstituto Polispecialistico San Paolo)

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Tasted good!
Natalia Rogovtsova

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Tastes lovely, although the amount of the dough was very large and it was really hard to mix it all for half an hour without the proper machinery in the kitchen.
In the picture are half of the breads. But it is nice to surprise neighbours and relatives in these difficult times with freshly baked breads 😊.
Kelli Talving

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The recipe was very large, made seven breads. Different shapes and sizes. The seeds fall off very easily

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Anette Veerpalu
I didn't have durum wheat so I used whole grain wheat flour. Tasted good!

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High hydration bread
This bread is special because the dough was 90% hydrated, which results in big bubbles, crunchy crust, soft and tasty crumb.
The dough is very difficult to make because it has to be kneaded a lot to form gluten so it can rise better and be less sticky so you can work with it so if you don't have a mixer it's a really good arm exercise XD
Made by Claudio Botosaneanu 3A eno

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A folded over pizza that can be baked or fried filled with tomato sauce and mozzarella cheese.
By Lorenzo Terminiello

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The bread marked with the arrow is mine
Melani Alliksaar

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Leedu leib
Riina Tilk

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Pille Raudsepp

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Pille Raudsepp

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Pille Raudsepp

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Estonian rye bread,
Pille Raudsepp

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Made by Katrīna Spuleniece-Aišpure, Kuldiga, Latvia

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Estonian rye bread with seeds

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Lithuanian triticale bread with sunflower seeds.

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Lithuanian triticale bread with sunflower seeds.

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Natalia Rogovtsova

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Italian bread.
Used other flours.
Helena Vilt