Scuola di MarcoBakery bread, made in your kitchen.
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Scuola di Marco

Bakery bread, made in your kitchen.

Sourdough, croissants and pizza that actually work at home. No mystery steps, no professional oven, and no recipe that skips the hard part.

A rectangular pizza baked in a dark steel pan, its cheese edge gone dark and lacy against the metal, stripes of red tomato sauce laid over the top and a cut piece showing the airy, open crumb Start here Detroit-Style Pizza: The Complete Guide 17 min read

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A rectangular pizza baked in a dark steel pan, its cheese edge gone dark and lacy against the metal, stripes of red tomato sauce laid over the top and a cut piece showing the airy, open crumb Complete guide

Detroit-Style Pizza: The Complete Guide

The complete Detroit-style pizza guide: the oiled steel pan that fries the base, brick cheese to the edge for the frico, sauce on top so it never sogs.

17 min read Two white steamed buns on a floured wooden board: on the left a gua bao folded open like a shell, showing its soft crumb, on the right a round baozi sealed with twisted pleats at the top; a bamboo steamer behind Guide

The History of Bao Buns: From China to the World

The history of bao buns, honestly told: the mantou legend versus the record, gua bao's Taiwanese roots, and how a New York menu made it global.

6 min read Several white half-moon folded bao buns spaced out on a parchment-lined baking tray on a wooden counter in window light; a bamboo steamer and a small bowl with a brush behind Guide

How to Store Bao Buns: Fridge, Freezer and Reheating

How to store bao buns so they stay pillowy: why the fridge is the worst place, how to freeze steamed buns for three months, and how to reheat from frozen.

7 min read Three pale steamed buns on a floured wooden board, their tops wrinkled and shrunken; the left one yellowish and blotchy, the middle one collapsed into a puckered swirl, an open bamboo steamer behind by a window Guide

Bao Buns Troubleshooting: Dense, Gummy or Yellow

Almost every failed bao is dense, gummy, wrinkled or yellow, and each has one main cause. The symptom by symptom fix, from thermal shock to protein.

7 min read A tan wheat steamed bun and a second one torn in half, showing a dense crumb flecked with bran, on a floured board; a bamboo steamer behind by a window Guide

Whole Wheat Bao: The Blend That Stays Fluffy

Whole wheat bao is denser and never snow-white, but a half-and-half blend plus a little extra water keeps most of the fluff. The honest ratios and fixes.

8 min read Pale folded steamed buns in a bamboo steamer, one torn open to show a soft but tight crumb, next to a small bowl of pale rice-and-tapioca flour blend and a measuring spoon of psyllium husk on a stone counter with steam rising Guide

Gluten Free Bao: The Blend, the Binder and the Ratios

Gluten free bao is the hardest bun to pull off. The honest build: which flour blend, why psyllium beats xanthan gum, the ratios, the runny batter.

7 min read Three open steamed buns on a floured wooden counter, one holding glossy braised pork, one crisp tofu cubes with herbs, one shredded carrot and cabbage with sesame, beside small bowls of pickled daikon and carrot ribbons, chopped coriander and spring onion, and a dark chilli-soy sauce Guide

Bao Bun Fillings and Sauces: What Actually Pairs

Bao bun fillings, by balance: rich, fresh, sharp, herb. The quick pickle ratio nobody bothers with, and the sauces that actually lift a bun.

7 min read Two white steamed buns in a bamboo steamer: the front one split open to show glossy red-brown diced meat in a sticky sauce, the back one sealed with pleats on top, steam rising Guide

Char Siu Bao: The BBQ Pork Filling, Step by Step

Char siu bao done right: the two-part filling, the glossy hoisin and oyster sauce, why you chill it before wrapping, and the steam that cracks the top open.

7 min read Two folded bao buns on a wooden board, filled with shredded mushroom and jackfruit in a glossy dark sauce, topped with cilantro, cucumber batons, spring onion and sesame seeds Guide

Duck, Mushroom and Vegetarian Bao Buns

Vegetarian bao buns that do not feel like a compromise: mushroom, jackfruit and tofu fillings with real umami, plus the water rule that stops a soggy bun.

6 min read