Leggi In Italiano
bread with millet seeds, amaranth and barley flakes
I have often asked myself, in this period, if it was useful or at least pleasant to report on these blank pages, what has happened in these months and what will still happen. “Who knows”, I thought, if these pages, which for me are like a diary on which moments of life, stories that mix with recipes and real life stories, “if there will be room for such a strange moment, for the pain, for fear, for fragility “. I always ask myself questions about my job, about my way of approaching all of you who follow me assiduously. I do it because my work is based on mutual trust, which I hope not to betray. When it comes to me, it also speaks to you all. It is an indissoluble bond, it is what allows me to carry on an activity that is sometimes difficult, but that always surprises me for all that it gives. When I ask myself a question, I usually do it to improve the prospects that underlie our communication. I ask myself a question, I await an answer. This answer, almost alw...
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brioche au beurre
But how romantic is  to say “Brioche au beurre” instead of “butter brioche”? In my opinion a lot , and since where there is butter I see romance, then i want to use French, although, I must be honest ,I have never studied and learned it (has the time come once and for all to the sound of croissants and croissants? I would say yes!). Well, after this prelude, I would like to emphasize that in this mixture we will not have any water roux (luckily, you s...
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SEMOLINA BREAD
Yes, I know very well that it is spelled ALL SEMOLINA, but I really like that these two words are so close that they touch each other and become a single name: the one I have been looking for over the past few months. Semolina bread has always been my obsession. The reason is that I’m from Puglia and therefore I could not fail in this mission ( semolina bred is one of the tipical bread of this place of Italy). This type of bread to literally drive me crazy and bring bac...
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REGINA BRIOCHE WITH LEMON CURD
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...
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BREAD WITH TYPE 1 FLOUR, WHOLEMEAL SPELLED AND BARLEY MALT
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...
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MARBLED SWEET BREAD CREAM AND CHOCOLATE
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 ...
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HOME-MADE BREAD WITH MIXED GRAINS AND CHIA SEEDS
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...
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11 commenti

  1. Ciao Lucia, grazie per la spiegazione.
    Volvo chiederti quale tipologia di semi , (oltre i semi di lino, chia e chinoa)è adatta da usare per questa preparazione?

  2. Ciao Lucia, ero curiosa di provare la ricetta ma il “gel” mi ha bloccato ahahah Possibile che sia talmente denso da non passare dal setaccio? Ha fatto tutt’uno con la chia e non esce niente! Questa chia è peggio di un’idrovora

    1. Author

      Ciao Alessandra,
      purtroppo può capitare che la chia assorba tutta l’acqua, dipende da quale tipologia stai usando, qualcuna ne assorbe di più , altre di meno! Ti consiglio di inserire a poco a poco nel pane il gel direttamente con i semi 🙂
      Buona prova
      Lucia

    2. Grazie mille!! Vediamo cosa esce 😉

  3. Ciao, scusami io non ho il licoli ma il lievito madre… quanto ne utilizzo? Effettuo il medesimo rinfresco anche per il lievito madre?
    Ti ringrazio tanto!

    1. Ciao,! Posso tritare i semi di lino prima di aggiungerli? Grazie e complimenti

    2. Author

      Ciao Veronica,
      perchè no, certo che puoi! il risultato sarà però diverso da quello con semi di lino interi!
      A presto
      Lucia

  4. Purtroppo non ho lm ne lucoli. Come posso modificare le dosi usando ldb? Grazie e buon sabato.

    1. Author

      Io userei 1 g di lievito di birra , se puoi anche meno ( 0,5 gr andrebbero già bene!) andando a fare un poolish con lievito di birra, dato che si parla di una overnight in frigo abbastanza lunga!
      Buona panificazione,
      Lucia

    1. Author

      Sempre un amore sei tu!

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