Frollemente

When we enter the bakery and leavened round (which in this way can already frighten hahhaha), there are many questions about the various methods and procedures that can make our leavened soft and long lasting. The most popular methods to provide a soft and fluffy texture to our leavened products and which, especially in this period, are depopulated on social networks, are above all two: the Yudane method and the Tangzhong method. For the most part, especially for the “n...

The speeches on bread are the ones I like most. Perhaps because they describe me, because they are the means to say what I am not saying out of fear of offending and hurting, perhaps out of fear of misunderstanding, or who knows what other reason. The speeches on bread allow me to give voice to a philosophy of life that nestles between a leavening and another, between waiting and satisfaction, between disappointment and wanting to start over. Many, in this period, have redisc...

Ok, I have to admit, the chocolate and puff pastry association is one of my many obsessions related to bread. This, essentially, is a technique, as I had already mentioned for the Hokkaido bread, well known in Japan and, some time ago, wandering on the web (damn web hahahha) I glimpsed something celestial: a sheet of chocolate rolled in a soft dough rich in butter. I let you imagine what effect those veins of chocolate aroused between the furrows of a soft and fragrant bread ...

This bread was born from a call with my friend, Vanessa. During calls with friends, there are those who talk about fashion, art and more: I SPEAK OF BREAD. In other words, it makes a little laugh perhaps, but cooking in general is always one of my favorite topics when it comes to friendship and in a certain sense, with the friends I love most, I don’t know how, but I find it easy to talk of food and my passions, just because I know they can understand me. Having said th...

This dove was an epic feat. We started with the other doves by mistaking the baking tray: too big for the amount of dough I had prepared. We remedy the baking paper. We started with this dough and our oven leaves us. Panic. It really seemed that these doves weren’t to be done, but we didn’t give up. We dismantled the oven during the leavening hours of the dove, praying and sweating cold. We called my cousin, my aunt, the neighbors, and we all warned that if our ov...

We proceed with the string of breads, pan bauletto and leavened products from this period (appreciate it because you will miss all this abundance of recipes on the blog as soon as you change your mind to work at full speed!). This post should have been written this week, but today, which is such a strange and ambiguous Easter, I decided that between a hysterical cry and moments of hilarity. the only thing I could do better was DO. So I started writing and I thought about how...