🎙️ EP176 – Master baker Claudio Perrando joins Eric to talk fermentation, flour, open crumb, Tartine’s influence, and why bread is still one of the clearest signatures of a serious restaurant.

🎧 Topics Covered in This Episode:

🍞 Bread’s Modern Renaissance

🏝️ Baking Bread on a Caribbean Island

🔥 Baking vs Cooking

🥖 Deck Ovens vs Rational

🕳️ The Open Crumb Revolution

📚 Tartine & Chad Robertson

🧪 The Science of Dough

🌾 Flour Quality & W-Value

🥐 Panettone Craft

🍽️ Restaurant Bread Service

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