Bread with Verna flour

Bread with Verna flour

About this recipe Verna is an ancient soft wheat variety that is grown mainly in the province of Siena and in general between Tuscany and Emilia Romagna. Its name derives from Mount Verna in the province of Caserta, where it was once cultivated, but due to its...
White Whole Wheat Bread

White Whole Wheat Bread

About this recipe Depending on the type of decoration that you want to give to the bread you can do more or less deep cuts on the surface. In this case with only three superficial cuts you will get only a small decorative element that does not reach deep the dough,...
Wholegrain bread with mixed leavening

Wholegrain bread with mixed leavening

About this recipe In this recipe I used the semi-wholegrain semolina to give flavor to the bread and maintain the balance of the flavors. If you want, you can use the whole grain or, on the contrary, the classic one. If you do not have much time or your yeast is a...
Panificatori Agricoli Urbani

Panificatori Agricoli Urbani

Inside Cibo a Regola d’Arte, organized by Corriere della Sera, in the bakery area (new this year) there was a very interesting meeting with the Panificatori Agricoli Urbani: there were the bakers Davide Longoni, Valeria Messina, Pasquale Polito, Matteo Piffer,...
Sourdough refresh

Sourdough refresh

Sourdough is a living being and as such must be fed. It needs flour and water so that the bacteria contained within it can turn the starch of the flour into sugar and start leavening. Depending on how often you use sourdough and depending on where you keep it (in the...

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