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Claudio Perrando

@claudio.perrando

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Artisan Bread Baker 🇵🇦
Co-founder @prado_cluj

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After 30 years of baking around the world, teaching, and working hard – my own baking style is finally here. 🖤

My book is finished. Pre-orders are now live on Amazon.

This is a very special moment for me. I never read a baking book. I never took a course. I only followed my imagination, tried, failed, and got back up. Everything I know, I taught myself.

That’s why this book is different. My recipes are unlike the usual ones you know. In these pages, I share my favorite recipes and everything I’ve learned my way.

Right now the book is in German, but English, Spanish, and Italian will follow.

📖 Pre-order link in bio / below

https://www.amazon.de/dp/3954534088?ref=cm_sw_r_ffobk_cso_wa_mwn_dp_X23Q7M59CXZVXT1G92Z2&ref_=cm_sw_r_ffobk_cso_wa_mwn_dp_X23Q7M59CXZVXT1G92Z2&social_share=cm_sw_r_ffobk_cso_wa_mwn_dp_X23Q7M59CXZVXT1G92Z2&bestFormat=true taken in Cluj-Napoca by @claudio.perrando

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5 months ago

After more than a decade of traveling the world—teaching my craft to other bakeries, hotels, and restaurants—I reached a point where I wanted to show my own work directly to the people.

Why did we choose Cluj for Prado?

The truth is, I fell in love with a Romanian woman. Beyond that, it’s about the whole surrounding. We wanted to be close to our parents and our children—family is everything. I’ve also come to love Romania for its unique geography and the energy of the people here.

Everything is close now. My 30 years of craft, my family, and this beautiful city have finally come together in one place. I’m so happy to share my passion with you, right here at home.

See you at the bakery,
Claudio by @claudio.perrando

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7 months ago

COFFEE SOURDOUG BREAD, from our first Sourdough course this year. Flour was used @molinipizzuti
Recipe:
Coffee Sourdough Bread

780 gr. Bread flour (W280-340)

120 gr. Whole wheat flour

100 gr. Whole rye flour

820 gr. Coffee (12 degrees)

25 gr. Salt

300 gr. Líquid Sourdough (Sourdough must be feeded 3 times before using 1-1-1
90 minutes rest in RT 1-1-1
90 minutes rest in RT 1-2-1
90 minutes Rest in RT)

Mix all the flour, Sourdoug and 650 gr. of coffee. Mix first 3-5 minutes low speed, then high speed until the gluten structure is very well developed!

Take 15 minutes rest in the mixer, then add another 100 gr. of coffee. Mix again slow speed first then high speed until the dough is very well developed.

Now add remaining coffee and the salt. Again mix low speed then high speed until the dough is very well developed.

Bulk fermentation is 5 - 6 hours in 24 degree's

Divide the dough and do a pre shape. Let the bread rest in RT 1 hour 20 minutes.

Shape the final bread. Batard or round bowl.

Place in the proofing basket and let them rest in the fridge in 6 degrees. (8-10 hours)

Back direct from the fridge 250 degrees 35-40 minutes.

#sourdough #sourdoughbread #sour #levainbread #levain #proofingbasket #natural #naturalfermentation #panaderia #panadero #conlasmanosenlamasa #italianfood #tartine #tartinebread #tartinebakery #coffee #artisanbread #artisanbakery #crumb #crunch #italianfood @tartinebaker @carlodicristo @julian_the_baker_96 @bakerartist @sarmientoernestina @eziomarinato @euphoriabakeryschool @claudio_perrando_baking_school @breadcouturebycb @breadstalker @brotgesang @brentano_kitchen @tony_dellaversana @tasteatlas @specht_design @the.chefs.world by @claudio.perrando

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3 years ago

After counting all your votes, in the poll and the direct messages we received here is our little gift to you : Our Tartine recipe✨ We hope this sparks the passion for baking for at least one of you. And for the ones who are ready to take it to the next level we are organizing a sourdough workshop in our bakery soon with @claudio.perrando and @cristina_barb_baking_academia . The signups are opening tomorrow; until then… happy international bread day🙌🏼

#bread #baking #recipe #cluj #sourdougbread by @claudio.perrando

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10 hours ago

Astăzi sărbătorim Ziua Mondială a Pâinii! 🍞
În spatele fiecărei pâini reușite stau pasiunea, răbdarea, tehnica și dorința de a învăța mereu ceva nou.
De Ziua Mondială a Pâinii, pe Baking Academia avem o surpriză pentru toți cei pasionați de brutărie și patiserie!
🎁 Doar astăzi, 16 octombrie, beneficiezi de 16% reducere la TOATE cursurile de pe site!
Fie că vrei să descoperi secretele pâinii artizanale, să-ți perfecționezi tehnicile de patiserie sau să înveți de la profesioniști, acum este momentul potrivit.
🥖 Transformă-ți pasiunea în pricepere!
👉 Descoperă cursurile pe bakingacademia.com și profită de reducere!
La mulți ani tuturor celor care iubesc arta brutăriei! ❤️
Photo credit : @laurabalc by @claudio.perrando

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a day ago

Golden, soft, and made to be torn warm.

Our Potato Bread is made with 80% fresh baked potatoes, a blend of wheat flour and semolina rimacinata, 80% hydration, and sourdough only.

The bake? Like gold. The crumb? Moist, tender, smooth. The kind of bread that feels like a hug from the inside out.

Powered only by sourdough — and a whole lot of patience. 🍞

#PotatoBread #Sourdough #NaturallyLeavened #SemolaRimacinata #ArtisanBread by @claudio.perrando

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2 days ago

On the 16th of October we celebrate international bread day, and we think it is the perfect opportunity to thank all of you for being part of our community. For all of our online followers you can vote in the poll below which of Claudio’s recipes you would like to receive 🙂 And if you are passing by on the day and you would like some of your own sourdough starter we will gift you some! Please comment below so we can prepare enough for all of you ❤️

#bread #recipe #breadrecipe #sourdough #internationalbreadday by @claudio.perrando

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6 days ago

Vizită la Prado Cluj 🥐🥖🫓🍕
Când admiri pe cineva atât de mult încât îți dorești să îl cunoști și visele devin realitate.....Mulțumesc pentru bunătăți, zâmbete și amabilitate! @cristina_barb_baking_academia
Dacă sunteți din Cluj sau ajungeți în Cluj de neratat acest loc minunat, gʻăsiți specialități artizanale de patiserie, pâine cu maia, foccacia. @claudio.perrando by @claudio.perrando

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12 days ago

Every baguette I shape is built brick by brick each fold laid carefully against the last, aligning the dough so it holds just the right tension. It’s quiet work, done with the hands, mind and soul; guided by years of watching how dough wants to move.

#baguette #sourdough #baguettes #baking #highhidrationdough by @claudio.perrando

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13 days ago

85 % Hydration = automatisch besseres Brot? 💦🍞

Genau darüber habe ich mit Claudio gesprochen – und seine Antwort fand ich ziemlich spannend.

Denn hohe Hydration kann einiges verändern: Krume, Mundgefühl, Kruste und auch, wie lange sich ein Brot frisch und saftig anfühlt.

Aber: Mehr Wasser allein macht noch kein gutes Brot.

Ein Teig mit 85 % Hydration, den du nicht mehr kontrollieren kannst, bringt dir am Ende weniger als ein Brot mit 75–76 %, bei dem Fermentation, Struktur und Verarbeitung stimmen.

Und genau deshalb finde ich den Blick hinter die Kulissen einer Bäckerei so interessant: Dort geht es nicht darum, möglichst spektakuläre Hydrationszahlen auf Instagram zu zeigen. Ein Teig muss auch in größeren Mengen reproduzierbar und sinnvoll zu verarbeiten sein.

Was ich aus unserem Gespräch besonders mitnehme:

💧 Hydration beeinflusst mehr als nur große Poren.
🥖 Eine offene Krume ist nicht automatisch die „bessere“ Krume.
👩🏼‍🍳 Entscheidend ist, welches Brot du eigentlich backen möchtest.
📸 Und zwei Brote können auf einem Foto ähnlich aussehen und sich beim Essen trotzdem komplett unterscheiden.

Ich selbst liebe hochhydrierte Teige – aber ich glaube, wir sollten aufhören, die Prozentzahl wie eine Art Qualitätsstempel zu behandeln.

Wie hoch gehst du bei deinen Sauerteigbroten? 👇 70 %, 75 %, 80 % oder Team „Wasser rein, bis es gefährlich wird“? 😂

🎙️ Ausschnitt aus SAUER & EHRLICH – Homebaker × Brotprofi

#sauerteig #sauerteigbrot #sourdough #brotbacken #hydration homebaking sauerteigwissen sauermachtkrustig by @claudio.perrando

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14 days ago

Just pure bakery vibes🫶🏼

#team #baking #clujnapoca #pradobakery #sourdougbread by @claudio.perrando

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16 days ago

A lot of people have been aking me about the 60$ bread in Soho; rye is the bread i grew up with.

I left some of my taughts in this video; what else would you like to know?

#rye #ryebread #sourdough #baking #bakery by @claudio.perrando

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18 days ago