Focaccia

Focaccia

About this recipe The gluten structure is kind of grid that forms inside the dough thanks to the to the presence of the flour proteins and which helps to support the structure of the dough. The flour with the water, during the long hours of the resting time, produces...
Figues Focaccia

Figues Focaccia

About this recipe The addition of the bread flour in a later step helps to balance the addition of moisture given by fresh figs. Thanks to the sugar content in figs, the dough will rise and become very soft. For this reason oil your hands very well before deflating...
1 Flour

1 Flour

1 flour is a semi-whole, very tasty flour, but still very thin and almost white. It gives a lot of taste to pasta, but it does not have the effect of real whole-wheat flour. The stone-ground sort is very good, because it also contains the innermost parts of the grain,...
Light Braid Bread

Light Braid Bread

About this recipe This is a light version of the classic milk rolls dough, but if you want it to be even lighter, you can replace the butter with 2tbsp of light olive oil or vegetable oil. ingredients 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant...
Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

About this recipe This dough is very tasty and smooth at the same time. You can stuff it how you like it, for example with mozzarella and tomato for a Pizza Margherita, and then bake it at 230° for about 20-25 minutes. ingredients 100g sourdough 300g bread flour (or 0...

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