Flour’s strength

Flour’s strength

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...
Focaccia Pugliese

Focaccia Pugliese

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...
Mini buns with kefir

Mini buns with kefir

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...
Sandwich bread

Sandwich bread

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...
Baker’s formula

Baker’s formula

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,...