by Claudia | May 22, 2020 | Basics, The science blog
Let’s discuss one of the most important factors you should consider when baking: the flour’s strength, a.k.a. the W-index. First nerdy clarification, the W-index is wrongly considered the strength of the flour as it is actually a measure of energy: the...
by Giorgia Ghizzoni | May 15, 2020 | Recipe
The most famous focaccia is the one from the region of Liguria, but other regions have their version of it and here’s how they make it in Apulia! Just a note that this is the Apulian version with no potato in the dough, which is traditional! Ingredients 500g...
by Claudia | May 9, 2020 | Recipe
I add some extra goat kefir to use and came up with this recipe for soft mini buns, slightly tangy, just perfect with butter and jam. Ingredients 300 g bread flour (100%) 80 g of liquid natural yeast (26%) 120 g water (40%) 120 g kefir, I used goat kefir (40%) 15 g...
by Claudia | May 9, 2020 | Recipe
Versitile plain sandwich bread. This bread works with both savory and sweet ingredients. Ingredients 500 g bread flour (100%) 150 g of liquid natural yeast (30%) 280 g whole milk (56%) 60 g butter (12%) 30 g sugar (6%) 7.5 g salt (1.5%) Instructions Kneading I...
by Claudia | May 8, 2020 | Basics, The science blog
When baking it is really convenient to think of recipes as formulas, using percentages rather than cups or tablespoons. The rule is pretty simple: flour is considered the reference (100%) and all the other ingredients as percentage of the flour. For example,...
