Leggi In Italiano
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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TRADITIONAL COLOMBA recipe by GIAMBATTISTA MONTANARI
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...
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Box Bread with natural leavening milk and oat for sandwich
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...
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Traditional natural leavening colomba
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...
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Forgotten hokkaido bread
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...
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8 commenti

  1. Ciao, ho già provato due o tre volte questa ricetta ed è sempre venuta perfetta e morbidissima… vorrei trasformarla in briosches (a forma di croissant o di pagnottelle) per far fare la merenda ai miei bimbi… secondo te verrebbero ugualmente morbide? Mi consigli qualche aggiustamento per procedimento o cottura? Grazie

  2. Interessante questa ricetta! Complimenti… Posso sapere la temperatura di cottura del pane? Grazie mille….

  3. Ciao! Vorrei provare a fare questo pane. Ma il burro va inserito proprio freddo? O temperatura ambiente?
    Grazie mille!

  4. Ciao e complimenti per questo tuo blog è le sensazioni che trasmetti E per le meravigliose alternative ricette
    Vorrei chiederti, sono una principiante, perché il water roux deve riposare tutta la notte
    Grazie 🙏🏼

  5. Ciao, spettacolare. Vorrei davvero provarlo! Come potrei sostituire l’uovo!
    Grazie

    1. Author

      Ciao Anna ,
      puoi semplicemente ometterlo e inserire nell’impasto 30 g in più di latte!
      Grazie e a presto
      Lucia

  6. Ciao Lucia, che bella ricetta!!! 🙂 Avrei giusto un paio di domande: sono davvero solo 30g di latte nell’impasto?
    e
    a quanto devo mettere il forno? 170°C statico ?

    1. Author

      Ciao Alessandra ,
      certo , nell’impasto sono solo 30 gr perchè c’è tutto quello da mettere nel lievitino , più l’acqua del water roux , quindi i liquidi vengono distribuiti su tre fronti 🙂

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