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Chapters & Sections (52)
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0:00
Breaking Bread with Tom Papa and Guest
2:06
Portland Visit and Pizzeria Experience
3:39
Baker Shares Sourdough Starter Experience
5:07
Bread Starter Discussion and Comparison
6:43
Interview about Baking Bread Obsession
8:01
French Bakeries and Cultural Significance
9:15
Baking at Home During the Pandemic
11:27
Bread Making Hobby and Personal Satisfaction
14:13
Bread Making Challenges and Measurements
15:25
Making Bread with Sticky Dough
17:07
Baking Bread with Higher Hydration Levels
18:17
Bread Baking Techniques and Preferences
20:14
Discussion on Yeast Types and Usage
21:39
Comparison of Active and Dry Yeast
23:52
Traditional Italian Baking Methods in Queens
25:46
Passion and Love in Successful Businesses
27:28
Baking Career Journey and Early Influences
30:01
Choosing Portland for a Bakery Business
31:30
Portland's Early Bakery Scene and Equipment
33:08
Mentorship and First Oven Experience
34:33
Home Oven Limitations for Bread Baking
36:44
Baker's Quest for Perfect Baguette
38:10
Troubleshooting Oven Issues in a Bakery
40:00
Challenges of Being a Baker
41:40
Baker's Demanding Work Schedule and Physical Labor
42:51
Opening a Bakery is Harder than it Looks
44:12
Balancing Art and Science in Baking
45:37
Combining Art and Science in Baking
48:31
Baker's Emotional Journey and Self-Doubt
50:17
Overcoming Self Doubt as a Baker
51:30
Struggling to Make Good Pizza at Home
52:40
Pizza Cooking Techniques and Dough Preparation
55:03
Pizza Making Techniques and Oven Temperature
56:42
Wood-Fired Oven Baking Techniques and Challenges
57:59
Pizza Making Experience in Naples
59:15
Overcoming Frustration in Business Management
1:01:08
Improving Pizza Dough with New Techniques
1:03:09
Artist's Desire for Small Business and Artistic Freedom
1:04:35
Restaurant Owner's COVID-19 Safety Measures
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