Bread bread and pasta dura bread

So another post about what I got up to last week at the Sarah Baker Cookery School, in Cloughjordan: this time it's all about bread. I found it fascinating how much of a difference the distinct flours make on the dough. Using 00 flour made great pizza, and a French flour called 65 is used blended to give crunchy outsides and that crumb texture I love in stonebaked rustic French bread.

Watching so many different breads being made by people of different skill levels gave me confidence in my own bread making and with time and the right ingredients we could all be great bread makers.  

Below is my friend Andrea making an Italian bread from his childhood.