Frollemente

I arrive late for Easter, but it doesn’t matter. I ran for this Colomba because on Sunday, as Claudio and I will be alone, I want to bring on our table at least a little joy and something above all that tastes like family. This Colomba was not an easy task. I started by mistaking the size of the baking tray, I took one too big compared to the weight of my dough. I then tried to use Licoli instead of solid Mother Yeast, which is what I usually use for large leavened p...

I’ll be back here with a recipe that I would not have published. At least until last night. Not because I don’t like it, on the contrary, it is a bread that I use often and I produce with great pleasure. But because, I have to tell the truth, this time, I had focused more on the image than on the content (mea culpa!). To change my mind was  Elvira Zilli   who arrived a bit like a lightning bolt, last night, while we talked about lard and how to melt the fat...

I must say one thing: I had wanted to make a rye bread for months and I had my usual licoli at my disposal, which I always refresh with a strong type 1 flour. Several times I have tried to manage several licoli at the same time: one of chocolate, one of spelled, one whole. Sometimes in conjunction with a solid mother yeast. Then I realized that it was quite complex to do it, also because, before the advent of the CoronaVirus, Claudiu and I were often away on business and i...

I had wanted to try Russian fermented apples for some time. I prepared them a few weeks ago, before the Corona Virus arrived, because I had a lot of apples to exploit and, before they became too soft, I had to find an unconventional way to cook them. So it was. I ran into this recipe. On the web or you search for different ones, but then (as I always do !!) I modified a little in my own way the whole thing. The recipe, however difficult it may seem, is not. You just need ...

  Caratteristiche impasto: idratazione 75% Caratteristica lievitazione : overnight in frigo per 12 ore Ingredienti  PER RINFRESCO LIEVITO MADRE LIQUIDO : 120 g starter di lievito madre liquido + 120 g acqua + 120 g farina TIPO 1 INGREDIENTI IMPASTO: 500 g farina tipo 1 W400 70 g lievito madre liquido maturo 375 g di acqua 10 g di sale Preparazione per step Rinfresco del lievito Mescola tutti gli ingredienti elencati ...

Due persone ieri , quasi sincronizzate , mi hanno chiesto “perchè proprio il pane?”. Non starò qui a ripetere il senso etico e morale che questo significhi per me , ma vi racconterò la vera storia di questo percorso. Quando ho iniziato a lavorare in questo campo , il molino che mi ha dato fiducia da subito , è stato Molino Grassi. Con loro ho iniziato il mio primo progetto fotografico di food. Grazie a loro ho iniziato a fare sul serio con il pane. Io e Claud...