by Claudia | Jul 12, 2020 | Recipe
A real Pizza Napoletana is very hard to replicate at home. A wood-fired oven is essential and I recommend to use a pizza flour that has the right elasticity. Ingredients 500 g pizza flour (100%) – I use Caputo Pizzeria 315 g water (63%) 90 g liquid natural yeast...
by Claudia | Jun 6, 2020 | Recipe
Here it is my french baguette recipe! Summertime is ideal for baguettes. Have it with a fresh salad or make light crostini with chopped tomatoes and olive oil. This version has a pre-fermentation step, called poolish, that will make it light and with a perfect crust....
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 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...
