Water Grissini

Water Grissini

About this recipe This dough is very elastic, so you will not have difficult to stretch the strips: simply grasp the two ends between the thumb and index finger of both hands and pull gently. Small alternatives: if you want to prepare non-flavored breadsticks, add 1...
Baguette Paysanne

Baguette Paysanne

About this recipe The Baguette Paysanne is the wholewheat version of the classic one, which is why I also used rye flour. If you want to prepare the classic one, use 250 g of white wholewheat flour and 250 g of bread flour(which then would be the type 45 and type 55...
Semolina loaf

Semolina loaf

About this recipe Remember that semolina flour absorbs more water than classical flour, so you may need to add a little more water. ingredients 25g fresh yeast ( or 1 pack active dry, rapid-rise dry or instant yeast) 300g water 400g semolina flour 100g bread flour (or...

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