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A content/bread/_index.md
M content/bread/focaccia-ligure.md
A content/bread/toast-loaf.md
A layouts/_default/list.html
A layouts/bread/single.html

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+---
+title: Bread
+---
+
+Since I took part to a bread baking course, I've been baking bread at home.
+In this section you'll find a collection of the recipes I follow.
+They're not a tutorial. If you want to follow them, you should already know the
+basics of bread making.
+
+None of those recipes are my original creation, I simply tweaked them to my liking.
+
+## Recipes

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+---
+title: Focaccia Ligure
+draft: true
+---
+
+```
+// TODO: Write recipe
+```

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+---
+title: Toast Loaf
+
+cover_image: images/bread/toast_loaf.jpg
+
+ingredients:
+  - name: Strong Wheat Flour
+    quantity: 1000
+  - name: Eggs
+    quantity: 200
+    comment: About 4 eggs
+  - name: Water
+    quantity: 375
+  - name: Butter
+    quantity: 150
+  - name: Honey
+    quantity: 50
+  - name: Yeast
+    quantity: 20
+  - name: Salt
+    quantity: 20
+  - name: Powdered Milk
+    quantity: 20
+    comment: Alternatively use 80g of milk
+  - name: Bread Improver
+    quantity: 20
+serving_size: 500
+
+gallery:
+  - path: images/bread/toast_loaf/01.jpg
+    description: All the dry ingredients mixed together
+  - path: images/bread/toast_loaf/02.jpg
+    description: Water and eggs are well incorporated
+  - path: images/bread/toast_loaf/03.jpg
+    description: All ingredients are mixed and the Windowpane Test is passed
+  - path: images/bread/toast_loaf/04.jpg
+    description: Folding each corner of the dough
+  - path: images/bread/toast_loaf/05.jpg
+    description: Shaping the loaf
+  - path: images/bread/toast_loaf/06.jpg
+    description: Loaf shaped and placed in the mold
+  - path: images/bread/toast_loaf/07.jpg
+    description: Loaf once triplicated in volume
+---
+
+## Overview
+
+1. Mix together all the dry ingredients
+2. Add water (and milk if not using the powdered milk)
+3. Mix in the eggs
+4. Mix in the honey
+5. Mix in the butter
+6. Mix in the yeast
+
+## Cooking
+
+40 minutes at 150°C for a 750g loaf.
+
+## Procedure
+
+For this recipe I recommend using a kneading machine as there are a lot of
+ingredients to be added and it requires kneading for quite a long time.
+
+Start by mixing together all the dry ingredients in a bowl.
+Add all the water and mix until the water is incorporated.
+Add the eggs and mix until well incorporated and the gluten is starting to form.
+
+Continue adding slowly the honey, then followed by the cold butter, cut into cubes.
+
+Knead until passed the Windowpane Test, add the yeast and incorporate it.
+Divide into 750g pieces, this recipe should yeld two loafs.
+Shape into the loaf and let it rest until it triplicated in size.
+
+Cook in the oven for 40 minutes at 150°C with steam the entire time.
+
+Sometime the loafs are bigger (last time I did this recipe every loaf was of 850g),
+if that's the case, just add 10 minutes more for every 100g to the cooking time.
+
+Let the loafs cool down on a wire rack.
+Preserve in a plastic bag or chop it up and freeze it.

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+{{ define "main" }}
+<h1>{{ .Title }}</h1>
+{{ .Content }}
+
+<ul>
+  {{ range .Pages }}
+  <li><a href="{{ .Permalink }}">{{ .Title }}</a></li>
+  {{ end }}
+</ul>
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+{{ define "title" }}{{ .Title}} - Bread recipes | Alberto Restifo{{ end }}
+
+{{ define "main" }}
+<article>
+  <h1>{{ .Title }}</h1>
+
+  <ul>
+    {{ range $ingredient := .Params.ingredients }}
+      <li>{{ $ingredient.name }} ({{ $ingredient.quantity }}g)</li>
+    {{ end }}
+  </ul>
+
+  {{ .Content }}
+</article> 
+{{ end }}