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 Giorgia Ghizzoni | Jun 3, 2020 | Recipe
A delicious breakfast or afternoon snack, typical of Nothern Italy. Ingredients 500 flour (200g Manitoba, 300g flour type “00” ) 150g natural yeast, refreshed and doubled in volume 140g milk 90g sugar 3 eggs 55g butter zest of a lemon (or an orange) 1/2tsp...
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...
