Leggi In Italiano
super soft sweet buns with almond milk and dark chocolate
This time I’m here with a sweet recipe, but not too much. Delicate, but decisive and direct flavor. Something that can be good for breakfast, but also for a mid-morning snack. Excellent for a cupcake to pair with coffee, but also for the afternoon snack. In short, you will realize that if they manage to arrive until the day after you have baked them, it will be a great victory! Guys, these Pangoccioli ( in Italy we call it in this way) are gorgeous. I had tried many bef...
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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 jo...
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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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2 commenti

  1. Mi piace!
    Prossima workshop, quando faremo un pane insieme, mi spiegherai la scelta diversa per l’autolisi e maturazione. 😉💙 annota che io alla mia età mi scordo! 😁

    1. Author

      segno tutto cara Erika!
      buona serata,
      Lucia!

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