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Claudio Perrando

@claudio.perrando

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Artisan Bread Baker 🇵🇦
Co-founder @prado_cluj

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Great bread doesn’t hide behind shortcuts or long ingredient lists.
Everything we do begins with the quiet discipline of the basics: good flour, pure water, a pinch of salt, and the rhythm of hands that understand the craft. We don’t rush the fermentation or force the bake. Giving every loaf the unhurried patience it deserves is the only way to unlock an honest, complex crumb and a deep, golden crust.

#baking #sourdougbread #artofbread #bakery #clujnapoca

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#microbakery #baking #sourdougbread #bread #levain

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There’s a quiet beauty in the morning before the world wakes up.
Baking sourdough isn’t about rushing or forcing the process…it’s about listening. Flour, water, salt, and wild yeast. That’s all we start with. But from there, every fold, every shift in temperature, and every hour of fermentation requires complete presence.
When you push hydration as high as we do, the dough becomes almost alive. It’s delicate, unpredictable, and demands respect. You can’t shortcut time, and you can’t fake patience.
By the time these loaves hit the oven and that blistered, golden crust breaks open, it’s more than just bread. It’s hours of quiet craft, raw passion, and a reminder that the best things in life are simple, honest, and made by hand.

#baking #bakery #cluj #clujnapoca #pradobakery

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We cannot wait to meet all of you on the 14th of November! ✨ If you are passionate about baking, come and meet us at our first Bakers’ Meet-Up, where we will gather like-minded people to discuss our common passion: sourdough bread.
Tickets in bio🙌🏼

#cluj #bakery #sourdough #sourdoughbread #maia

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@claudio.perrando für Dein Rezept Tartine Country Loaf
##tartine #tartinebread #tartinecountryloaf #tartinecountrybread

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Let’s talk bread. 🥖
You took our sourdough starter home, tried the Tartine recipe… now let’s troubleshoot together!
Join Claudio Perrando & Cristina Barb for an informal evening dedicated to Tartine-style sourdough. Bring your successes, your baking failures, and all your questions about fermentation, hydration, shaping, and crumb structure.
📅 Saturday, Nov 14 | 16:00 – 18:30
📍 PRADO, Str. Bistriței 77, Cluj-Napoca
🎟️ Tickets: 199 RON
👉 Limited spots available — link in bio to book!

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A rack full of happiness. 🥖✨

Real sourdough. Real ingredients. @kriel.bakery 💚. #microbakery #baking #sourdougbread #breadmaking #foodreels

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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

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Heute ist Weltbrottag.
Ein guter Moment, um Danke zu sagen.

Brot backt man nie ganz allein. Es braucht Menschen, die ihr Wissen teilen, ihre Zeit geben, Fragen beantworten, einen mit Mehl, Ideen, Handwerk und Leidenschaft anstecken.

14 Brotmenschen, denen ich folge, die mich inspirieren – und die mich daran erinnern, warum ich Brot backe.

In den nächsten Slides stelle ich sie euch vor: Müllerinnen und Müller, Bäckerinnen und Bäcker, Freunde, Produzentinnen, Gastgeber, Wegbegleiter. Menschen, die unsere Brotkultur lebendig halten.

Danke, dass es euch gibt.

#Weltbrottag #WorldBreadDay #Brot #Sauerteig #Brotkultur

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To all #bakers around the world!!! Happy bread day 🙌🏻🙌🏻🙌🏻

Sharing something with you

Spontaneous fermentation bread
Flour “Mola” @molinopordenone 25%
Flour “Integrale@ @molinopordenone 75%
Sea salt 2,5 %
Raw honey (I use buckwheat @medposhtou ) 3%
Water 73%

Dough temperature: 70–72°C.
Place all the ingredients in the mixing bowl.
Mix for 5 minutes on first speed.
Leave the dough to rest for 2 hours for autolyse. Cover the dough with plastic to help it retain its temperature as much as possible.
Knead for 2 minutes on second speed, adding a sufficient amount of hot water in a thin stream if necessary. The dough should have a fairly soft consistency.
Final dough temperature: 28°C.
Leave the dough to ferment for 18 hours in a relatively warm environment. Then perform three sets of folds, one set every 2 hours.
Divide the dough into portions according to the desired shape and weight, then gently pre-shape into balls.
Bench rest: 30 minutes.
Shape the dough as usual, taking care not to degas it excessively.
Final proof: approximately 45 minutes.
Baking time will vary depending on the weight and shape of the pieces. Bake in a deck oven at a high temperature (minimum 260°C).
Leave the baked products to cool and release steam on a wire rack.

Have fun 🤩 #until_we_ meet_again

I am so proud for sharing knowledge and wanted said “Merci” for my first bread mentor @vikingbaker for introducing to me world of the bread 🙏🙏🙏 #baker #bakersofinstagram #loaf

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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

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