Here is my loaf of bread with Enkir and Durum wheat flour. I made it recently, and I hope you will enjoy it as much as I did. Honestly, when I think of the aroma of freshly made bread, this is very close to what I have in mind. I shall not add the pumpkin's seeds on top of it next time as they burned and did not taste very good, but worth the try :) Introduction: If you're a bread lover willing to take your baking skills to the next level, then learning Enkir bread is an exciting endeavour. Enkir bread, or Farro bread, is a rustic yet delicate loaf made from durum wheat flour and enhanced with the magic of brewer's yeast. This comprehensive guide will walk you through the enchanting process of creating your Enkir bread from scratch. Get ready to impress your family and friends with this ancient grain bread's irresistible aroma and taste. Top Picks for Ingredients: 1. Durum Wheat Flour: The critical ingredient in Enkir bread, durum wheat flour lends a distinct nutty flavour, a beautiful golden colour, and a delicate texture to your loaf. Opt for organic stone-ground durum wheat flour for the best results. 2. Brewer's Yeast: This special yeast provides a unique depth of flavour and improves the dough's rise. You can find brewer's yeast in health food stores or online. Be sure to activate and proof the yeast properly to ensure a good rise for your Enkir bread. 3. Water: As with any bread recipe, high-quality water is crucial to achieve the right hydration balance. Filtered or spring water will give your dough the best consistency and taste. Ingredients for this Enkir Bread with Brewer's Yeas 470g of re-milled/fine durum wheat semolina (I used the finely ground Simec semolina) 150g of Enkir flour 180g of Manitoba 460g of water 10g wheat malt powder (or barley malt cream) 18g of salt 15g of fresh and pure brewer's yeast These ingredients are for two loaves of about 550-600g Step by Step to prepare Enkir Bread with Brewer's Yeast Add the malt and salt to the mixer and combine well with the whisk. Add the water with the yeast and start kneading at low speed. When the dough is homogeneous and soft, raise the speed to medium and bring it to stringing. The dough will be strung when it becomes smooth, homogeneous, semi-gloss, and elastic. It rolls up entirely around the hook, detaching from the bottom. Do the veil test to check the stringing. Roll a piece of dough between two hands until you get a thin veil. If you can, you have strung well; otherwise, the dough has to be worked again. Oil a container with transparent and vertical walls, lay the dough in it, and level it well. Then, put a little piece of scotch where the dough arrives and label it with a marker to determine the height it reaches. Please wait until the dough doubles, then place it on the worktop, deflate it and divide it into two pieces of the same weight. Make two folds on the two dough pieces: take a flap of dough from time to time with your right hand, pull it and press it in the centre, rotate the dough a few degrees and repeat the operation; go on like this until you have done the rounds. Now flip the loaves upside down and work them in a ball; at this point, flour them very well and abundantly assemble two oven peels or two overturned trays without edges or grooves. Wait for doubling... At least half an hour before baking, turn on the oven at maximum temperature with the grill on and the refractory or drip pan right under the grill. When the oven is at a temperature lower to 210 ° bake it for about 50 minutes, after which open the oven door for 1 minute to let the steam out and close it again, leaving the bread inside for 5 minutes, Curiosity on the Enkir cereal Enkir is an ancient wild cereal grown in the Near East not less than 8,000 years ago: I normally don't find it in supermarkets but you have a few choices in Amazon. Tailoring the Recipe to Perfection Tips and Tricks 1. Preparing the Levain: Create a pre-yeast (Polish), a natural fermentation starter, by combining durum wheat flour, brewer's yeast, and water. Allow it to ferment overnight, bolstering the bread's flavour and structure. 2. Mixing the Dough: Combine the Polish with additional durum wheat flour, water, and salt. Knead the dough until it becomes smooth and elastic. Patience is vital during this stage, as proper kneading develops the gluten, resulting in a lighter, more airy loaf. 3. Proofing the Dough: Allow the dough to rest and rise in a warm environment. This period enables the yeast to work magic, transforming the dough into a fluffy and aromatic masterpiece. Follow the suggested proofing time closely to ensure the desired texture. 4. Shaping and Scoring: Gently shape the dough into a round or oblong loaf after proofing. A brief rest after shaping will relax the gluten, making it easier to score before baking. The scoring adds an aesthetic touch and allows the bread to expand evenly in the oven. 5. Baking to Perfection: Preheat your oven and transfer the shaped loaf onto a baking stone or sheet. Bake at the specified temperature, allowing the irresistible aroma to fill your kitchen. Be mindful of the baking time; when tapped, the crust should turn golden brown and develop an audible hollow sound. Soft and quick homemade Enkir bread is ready!

The Mini Burger Buns with Sourdough Yeast recipe was a surprise; I wasn't sure of the result as this was my first time making them. I made my sourdough starter many years ago, but I usually use it to make rustic bread rather than buns. Introduction A few days ago, on the occasion of my daughter's upcoming birthday party, and after tasting the buns from the supermarket, I decided to embrace the challenge and try making them myself. So, I went online and started looking for a recipe for burger buns with sourdough. I found some exciting techniques for mini burger buns with sourdough yeast and mixed them to create my own. I have always found mini burger buns adorable, and I loved the idea of making them for my daughter. Because of the sourdough yeast, these generally require a long leavening, but it was not too bad in this case. Ingredients (Serving size 14) 175g of flour w 320-330 (I used Caputo Red ) 85g of water 1/2 of a large egg 27g of sugar 15g of butter 100g of sourdough refreshed 3 hours before 4g of salt 1 or 2 tablespoons of milk And now As with every sourdough yeast recipe, the yeast has to be prepared. The night before kneading, I chilled the dough in the refrigerator for a few hours to prevent it from rising too much. Then, I took it out and kept it at room temperature overnight. I refreshed it again in the morning and waited for it to almost triple. If the yeast is formed and mature, it takes at most 3 to 4 hours. You should use the yeast at that stage and continue with the dough. How to Make Mini Burger Buns with Sourdough Yeast Add all the water, sugar, and sliced sourdough to the mixer dish. Shell the egg and beat it to allow it to liquid, then pour half of it into a mixer. Cast aside the remaining egg. Before baking, you'll need to brush/polish your balls. Add the flour and knead slowly until the ingredients have been integrated into a homogeneous dough. Then, increase the speed of the mixer until the yeast turns into a string. This will take about 15-20 minutes. NOTE: The dough is strung until it coils around the kneader hook and becomes semi-glossy, smooth, and elastic. To test if it is well working and strung, remove a piece of dough and carefully spread it with your fingers: the dough is perfect if you can stretch it thinly, making a veil that does not split. It's time to add more butter. Knead before the butter has been added. A dd the salt  and knead a bit more. Now, the dough should be perfectly prepared. Give it a circular shape;  grease a Tupperware-like container with longitudinal walls and position it within. Squeeze it equally so that it touches the corners of the container, and with a marker used to write on the CDs, mark on the container at what point the dough reaches. This will help you understand if he has indeed risen. Place the dough to rise at about 28°.  You can put it in the oven with the light on, checking with a thermometer that the temperature does not rise too much. Wait for the dough to increase by 50% to its initial volume, then take it out and put it on a pastry board or work surface. The first leavening takes about 5 hours, but the t imes depend on many factors, so it is a generic idea. Sizing and rounding of mini burgers with sourdough To make balls of the same size accurately, weigh the dough and divide it by the weight you want to obtain for your balls. In my case, I divided by 30g, obtaining 14 balls. At this point, divide the dough into portions of 30g (or of the weight you prefer) and round each piece: this operation is called pirlatura. Here, you can find several videos on how balls are formed. Place the fresh-made balls, side by side, on a baking sheet filled with parchment paper; arrange them 4 or 5 cm apart so they will rise during leavening and then baking. Keep the rolls up by wrapping the pan with a clean cloth and plastic bag to preserve the moisture and prevent the surface of the sourdough rolls from drying out. Wait for the volume of the balls to double. Cooking the Mini Burger Buns with Sourdough Yeast Set the oven to 190 °C in static mode. When the oven reaches temperature , spray the walls with water to generate moisture. Then, use a tablespoon or two  of the leftover egg milk. Brush the balls with this blend , if you want you can scatter some with sesame and sunflower seeds. You may also use poppy, nigella, chia, linseed, etc. Bake the balls for 15-20 minutes or until the top is golden. Remove from the oven and put them on a wire rack to cool. Flavourful sourdough buns are ready for stuffing! I love mine with Mozzarella and Mortadella, but you pick your filling :)

Solid Sourdough Vs Licoli Sourdough - Key Differences in Bread Making and Baking Goods in General. I n recent years (also due to the pandemic), home-baking bread has become a popular pastime. Many yeasts are to be used, but Sourdough Yeast  has become one of people's favourite options for its distinctive flavour and versatility and can be used as Licoli (Liquid) or Solid; in this article, I will try to explain the key differences and benefits, of each. Sourdough Yeast has a distinctive sour flavour profile with a distinct tanginess and can be used in many different recipes, including bread, pancakes, waffles, and even pizza dough. The tanginess of sourdough  gives these recipes a unique flavour that can't be replicated with traditional yeast.  Sourdough Yeast can last forever if fed regularly (I heard of Sourdough Yeast hundreds of years ago). Sourdough Yeast can be maintained in several different forms . Here I will explain the difference between Solid Sourdough Yeast and Licoli Sourdough Yeast , which I hope will help you decide which sourdough works best for you. Solid sourdough Solid sourdough  is the most commonly used type of sourdough and is the kind that most people are familiar with. It is obtained by mixing flour and water (in equal parts) to create a thick dough-like mixture. This mixture needs to be worked to get the proper elasticity by folding   and stretching resulting in a dense, firm dough. If you don't have a sourdough starter yet, click here for the recipe. Solid Sourdough Yeast the Refresh or Feed Refreshments must be refreshed about seven days (to a maximum of one month) if stored in the fridge and 24/48 hours if left outside, but this time may vary depending on the initial strength (more or less reactive). At each refreshment , the same quantity of flour will be added concerning the weight of the dough and an amount of water equal to 45-48% of the weight of the flour. Example for the Sourdough Refresh 100 g dough 100 g flour (always better to use the same one as the starting one) 45-48 g of water Following the directions on the refreshments would result in a product that will continue to "function" independently without your assistance. Our yeast will expand to twice its initial volume in 5-6 hours when it is in good condition.    Once we have healthy and stable yeast, you can start producing bread, focaccias, and pastry-leavened goods; the typical ratio is 150 to 250 g of yeast per kg of flour . Licoli Sourdough or Liquid Sourdough The word Li.Co. Li is an acronym for three words: Li = Yeast, Co = Culture and Li = Liquid. Licoli is less well-known than solid sourdough and is sometimes called "liquid sourdough". It's made by mixing equal parts of flour and water. Licoli has a much looser consistency than solid sourdough, with a texture similar to a thin pancake batter. Licoli has a milder flavour profile than solid sourdough . It's often recommended for recipes that require a more subtle sourdough flavour. It's also less tangy, making it a good option for those who want to experiment with sourdough but don't want an overpowering taste. Example of Licoli Sourdough Refresh 100 g dough 100 g flour (always better to use the same one as the starting one) 100 g of water Key differences between solid sourdough and licoli yeast By observing their composition, it is clear that they are made up of the same ingredients and share a common identity; however, their differences can be significant depending on the work ahead: Their Consistency,  which results in more or less effort to maintain it. You won't need to search Licoli every time you feed it as a good steer should be enough. The tanginess level  also affects the flavour profile of each type of sourdough. Solid sourdough has a more pronounced, tangy flavour, while licoli has a milder flavour. If you want a more subtle sourdough flavour, licoli might be the better option. Solid sourdough might be better if you like bread with a robust tangent sourdough flavour. Solid Sourdough or Licoli: Which One Should You Use? The sourdough starter you use depends on your preference and your recipe. Solid sourdough might be the better option if you're looking for a more pronounced or tangy sourdough flavour. If you want a more subtle or milder flavour profile, licoli might be the better choice. When making bread, you may have to adjust the recipe depending on which type of starter you use. For example, if you're using solid sourdough, you may need to change the quantity of flour and water in your recipe to account for the additional liquid from the sourdough starter. With licoli, you may need to adjust your recipe to account for the extra flour in the starter. Conclusion Sourdough Yeast is something to try. Solid sourdough and licoli are different types of sourdough starters, each with distinct characteristics. Solid sourdough is thick and tangy, while licoli is thin and milder in flavour. The type of sourdough starter you use will ultimately depend on your personal preference and the recipe you're making. Whether you choose solid sourdough or licoli, both offer a delicious way to add complexity and depth of flavour to your homemade baked goods. Simple! The one that will best meet your business and taste needs!

What do I mean by "Choose the Best Flour"? Bread is a food with the most straightforward recipe but with a deep emotional value. Think about how many memories and how many emotions and how much history and how many meanings bread brings. Above all, it is a simple food made with only three ingredients: water, yeast, flour and salt. However, Choose the Best Flour, or it will all become "complicated" food. Choose inferior raw materials, work them badly or add other (useless) ingredients to ruin the taste and pleasure of good bread. We have all gone through an experience after buying a good-looking bread from the store and then later getting disappointed by the flavour or confused by the fast hardening of the crust and crumb. This is also why many people like to make bread at home. , But what is the Best flour to use for bread making? Whether it is wholemeal or refined, made of wheat or rye, choosing it properly and knowing how to use it correctly is recommended. Let's find out how to search the dozens of flours on the market and pick the best one. Understanding the Basics of Bread Making Before discussing specific types of flour, it's vital to grasp the essential components of flour and their role in bread making, ence, choose the best flour is paramount. Flour is composed of starch and protein. The gluten proteins in the flour, namely glutenin and gliadin, give bread its structure and ability to rise. Creating the ideal balance of gluten development is crucial; too little gluten results in a dense loaf, while too much can make the bread tough and chewy. How to Choose the Best Flour for Your Bread Making, and why is so Important? The Answer is Gluten! And if you wish to get lots of it, you need a suitable flour for your bread. Gluten is the "secret agent" that transforms the mixture of water, flour, and yeast into fragrant loaves of bread. This complex of protein substances in the flour gives strength and elasticity to the dough because it traps the fermentation gases and allows it to obtain a well-leavened bread and a soft crumb. But not all flours contain gluten. And those that do not have it cannot be used to make bread, at least to get authentic bread. Fortunately, there are many bread making flours . However, not all of them have the same results, and these may not be the Best Flour for what you want to achieve.. The flour no.1 for making bread is soft wheat, rich in starch but low in fibre and protein. Mix these with gluten-rich flour (such as Manitoba flour ) to achieve properly raised bread, which is better. Different types are indicated on the packaging by a number indicating the degree of refining. The whitest and most refined is the 00 flour , also the most used by bakers recently. But today, less refined flours (such as 1, 2) or wholemeal ones are preferred because they bring more fibre (which modern nutrition lacks) and minerals, give a more fulfilling bread, and don't raise blood sugar. If you don't like the particular taste of wholemeal flour, you can choose flour 2: practically semi-wholemeal. It has an excellent nutritional profile and is easier to work with than wholemeal flour. So it is a good alternative for natural bread making. Now, let's discuss how to Choose the Best Flour for the Bread your Bread. Millions have asked about the best flour, and there is only one simple answer: Your flour should be rich in proteins. People call it "strength," the quantity and tenacity of gluten that the flour can develop. The more protein the cereal grain contains, the better the dough will rise. Of course, strength is not the only parameter that matters. Even the degree of ashes - (what remains after the grain processing) strives to become a respectable deciding factor and eventually gets it. But What is the Best Flour? There's something undeniably satisfying about the aroma of freshly baked bread permeating through your home. As a home baker, choosing the best flour for your homemade bread can be a perplexing task. With the plethora of options available - from all-purpose to whole wheat, bread flour to alternative flours - it's essential to understand their characteristics and how they can impact your loaf's texture, flavour, and overall success. This article delves into flour selection, guiding you on a flour-filled journey to help you confidently choose the best flour for your homemade bread. All-Purpose Flour: The Versatile Choice Due to its versatility, all-purpose flour is a popular choice for many home bakers. It is a blend of hard and soft wheat flour, offering a medium protein content and a balance between gluten development and tenderness. This makes it suitable for various bread recipes, from sandwich loaves to artisanal bread. If you're starting with bread-making, all-purpose flour is a reliable choice to get comfortable with the process. Bread Flour: The Gluten Powerhouse For those seeking a higher protein content and a more structured crumb, bread flour is the go-to option. With a higher protein percentage than all-purpose flour, typically around 12-14%, bread flour encourages optimal gluten development. This results in excellent rise and a chewier texture in the finished loaf. Bread flour is particularly well-suited for recipes that require significant fermentation, such as sourdough or rustic artisan bread. Whole Wheat Flour: Nutritious and Flavorful Whole wheat flour is milled from the wheat kernel, including the bran, germ, and endosperm, making it nutrient-dense and imparting a distinct nutty flavour. With a higher fibre content, whole wheat flour adds both nutrition and depth to your homemade bread. However, due to the bran and germ interfering with gluten formation, whole wheat bread tends to be denser and requires extra moisture. Combining whole wheat flour with all-purpose or bread flour helps strike a balance between structure and flavour. Exploring Bread Making Flour Beyond Tradition If you're looking to venture into alternative flours, options abound. From nut flours like almond or hazelnut to grain-free options like coconut, buckwheat, or quinoa flour, these alternatives offer unique flavours and cater to specific dietary needs. However, it's important to note that alternative flours often lack gluten or behave differently during baking, potentially resulting in a more delicate or crumbly texture. Experimentation and recipe adaptation may be necessary when substituting with alternative flour. Soft wheat , the most suitable ingredient for baking You will likely discover the balance of these two elements in some soft wheat flour, the most suitable ingredient for bread making (not only bread but also pizza and pastry desserts). Whatever people say, type 0 flour is not my choice for making bread; it is recommended for desserts and homemade pasta. 00 is fine, too, but be informed that it is a highly refined product. It is obtained directly from the heart of the grain and is, therefore, richer in proteins and sugars. However, type 1 flour is used for high-quality bread making, and type 2 is qualitatively better, especially if ground stoned. I especially praise wholemeal flour (always soft wheat), which is optimal for leavened and unleavened bread and for enriching a dough with natural fibres. You can mix them if a whole grain is too strong for your taste. Special bread making flour for soft and alveolate breadcrumbs in your homemade bread... is this the Best Flour? Although part of the same family, Manitoba Flour is not included in the first list because it is a unique flour produced with unique grains. It contains a remarkable level of gluten and is therefore perfect for supporting long leavening processes, those that give life to doughs with a soft and alveolate crumb, crunchy crust and distinctive fragrance. Intense flavour and rich taste: the other flours Alternative Flours for Bread Making: They emerged in bakeries a few years ago and have become trendy. These are breads made with alternative flours, such as rye or spelt. These cereals have good nutritional value, so you can also use them to make bread at home. Spelt flour  provides more protein and minerals (particularly magnesium, which has an anti-stress effect) than wheat. Mixed with soft wheat flour, it gives delicately aromatic bread and focaccia. A remarkably healthy and nutritious bread can be combined with oat flour, rich in proteins and individual fibres (beta-glucans) and effective in controlling cholesterol. Rye flour is the primary ingredient for German bread. It is aromatic and sour, lasting long and highly satiating. Rich in fibre and energy but low in calories, it has been associated with reducing cholesterol in the blood because it reduces the absorption of fats. Its limit is that it contains little gluten; therefore, it must be mixed with soft wheat flour to make bread. Rye flour does not contain much gluten and should be added to doughs with wheat flour to obtain crunchy and decidedly rustic bread. Bread Making with "Gluten-Free" Flours Bread can also be prepared from gluten-free cereals , such as corn, whose flour, mixed with soft wheat, gives a rustic feeling to your bread, this is the best flour to use for people on a gluten-free diet. Rice flour  is also gluten-free, making it an excellent base because it can "dilute" the taste and character of the ingredients it combines (for example, it mitigates the bitterness of lupine flour or seared sweet soy flour). These flours can, however, also be used alone, following the specific recipes for gluten-free bread, which include more ingredients than ordinary bread, and applying expert tricks, such as those provided by Cécile Decaux and Florence Solsona in the beautiful book Bread with Seeds and Healthy Flours, published by Red! In reality, "gluten-free" flour should also be used by those who do not have celiac disease because when combined in small doses with the traditional bread dough, it gives it a new and particular taste. Buckwheat flour and teff flour  can be added to rice flour to obtain bread with a rustic flavour and unbeatable crunchiness. Legume & Hemp Flour Another successful combination is that with legume flour (like chickpeas, peas, lupins, or lentils): a fragrant bread with an excellent flavour is created from their dough. Those who love sweet tastes will not be disappointed by the bread made by mixing rice flour with chestnut flour, which is naturally rich in sugar and has an intense aroma. Surprising is the hemp flour, which has a light nutty flavour and should be used in small quantities together with rice flour. Minimum quantities are also recommended for amaranth flour , whose rustic taste is enhanced by adding sunflower or poppy seeds. If we talk about mixes, however, daring people can always rely on the intense flavour and rich taste of spelt flour, the bright colour of barley flour, the lightness of the doughs in which rice flour is present (it is rich in starch, it must be added to a small extent in the dough), to the sweet notes of that of chestnuts — also, the multiple nutritional properties of quinoa or the grainy texture and distinct taste of cornflour. For these Flours That Need Help There are cereals with which you can make delicious loaves of bread, but you need a little help. Like durum wheat , which is obtained from grinding semolina , a coarse and grainy golden yellow flour with a more compact protein structure makes it perfect for dry pasta production. By subjecting semolina to a second grinding, the "re-milled flour ", also called "durum wheat flour,"  produces golden and long-lasting bread typical of central-southern Italy. The "regrind flour" is rich in proteins (and therefore gluten) and absorbs much water, creating an excellent bread. Kamut is  also durum wheat, and by using it, you can get delicious bread with a distinctive nutty aroma. I love mixing and matching them, depending on the desired final results. Different percentages of flowers and seeds elevate the final product's taste as if you cannot create a symphony with one note. As you embark on your homemade bread-making journey, remember that choosing the suitable flour ultimately comes down to personal preference and the desired outcome of your loaf. Start with the basics, such as all-purpose or bread flour, to establish a foundation of knowledge and gain confidence in your bread-making skills. From there, you can explore the world of flours, unearthing the unique flavours and characteristics they bring. Consider factors such as protein content , gluten development , and the overall texture and flavour you wish to achieve. Don't hesitate to mix different flours to create your custom blend and tailor your bread to your liking. Baking is an ever-evolving art, and experimenting with different flours allows you to craft bread that speaks to your taste buds and dietary choices. So, don your apron, gather your ingredients, and let the flour guide you as you embark on the satisfying journey of homemade bread-making. Now that you understand how flour choices can impact your loaves with each batch you knead and shape, embrace the joy of watching your dough rise, savour the aromas wafting from your oven, and revel in the pride of slicing into a freshly baked loaf that nourishes and delights.

Quick Overview A crown of pieped sponge cake envelopes a dreamy filling. This fresh dessert is a little more complex but worth it. I made this every year for my daughter Charlotte's birthday party. Strawberry Charlotte Cake   is   a spring dessert with a refined flavour, one of the most representative dishes of the French pastry tradition. It is prepared with ladyfingers, cream, and seasonal fruit. The result is a beautiful dessert to look at and excellent to eat. Introduction of the Charlotte Strawberry Cake To make this cake, you will need a few tools, such as a cooking thermometer, a piping bag, and a circular cake tray with a hole in the bottom to remove the cake. Overall, it is not a massively tricky cake, but every step needs to be followed precisely. I divided the Ingredients and Instructions for Charlotte Strawberry Cake into phases to simplify it. Ingredients for the Charlotte biscuit 250 g of 00 flour 270 g of egg white 250 g of granulated sugar 180 g of egg yolks NOTE: The Charlotte biscuit has a dough similar to sponge cake; it is very soft and represents the frame of the Charlotte cake. I prefer the Charlotte biscuit, but you can replace it with the classic ladyfingers along the edges and inside, using a red silk ribbon to hold them in place and for effect. Ingredients for Italian Chantilly cream 500 ml of whole milk 4 egg yolks 120 g of granulated sugar 40 g of corn starch vanilla pod or lemon peel + 250-300 ml of whipped cream Ingredients for the white chocolate and strawberry ganache 250 g of cleaned strawberries 200-250 g of white chocolate (you can adjust the dose to your liking) Steps for the Charlotte biscuit Separate the egg whites from the yolks. Add the egg whites and granulated sugar to a saucepan and heat until the mixture reaches 40 ° or higher. If you don't have a kitchen thermometer, touch the mixture with your finger and see if it is lukewarm. Add the egg whites to the mixer or into a bowl and whip them until stiff. In a separate bowl, sift the 00 flour. Beat the egg yolks with a whisk; you don't need to whip them. Add the egg yolks to the whipped egg whites and mix gently from bottom to top until you obtain a homogeneous mixture. Add the 00 flour several times, using spoonfuls, and incorporate it into the mixture, constantly moving from bottom to top. Add some baking paper to the baking tray and use a piping bag with a smooth nozzle to form vertical lines. The lines must be next to each other without spaces and straight. You can see the final effect in the photo. With this dose, I filled a baking tray and a half. Add icing sugar over the entire surface of the Charlotte biscuit. Cook the Charlotte biscuit at 220° 230° for about 6 minutes. Remove the Charlotte biscuit from the oven and let it rest. Steps for white chocolate ganache Clean and wash the strawberries. Blend the strawberries in a blender or blender. (I also keep some finely chopped for texture, but this is up to you) Heat half the strawberry pulp in a saucepan when it is hot, turn off the heat and add the chopped white chocolate into pieces to melt and mix. I usually do this bain-marie to make sure the hit is consistent throughout. Let it cool slightly. Add the other half of the pulp and mix everything. Set aside to cool. Assembly of the Charlotte Strawberry Cake and Chantilly Cream Add some baking paper to a plate. Take a cake ring and cover its inside with strips of buttered baking paper to aid adhesion to the ring. Cut a strip of Charlotte biscuit and fill one side, then cut another and cover the other side. You must cover all sides of the ring without leaving any spaces.  You can also similarly use ladyfingers. (You will need very sharp knives or wet them just slightly to help the cutting) but not too much, or they will collapse. Add the first disc on the base, Add a first layer of Italian Chantilly cream. Add the cold white chocolate and strawberry ganache with a spoon. Add chopped strawberries to taste. Add the second disc of Charlotte biscuit and place it in the freezer for at least 4 hours. If you are not planning to eat it immediately, you can preserve it in the freezer until you need it; make sure to take it out of the freezer about three hours beforehand and leave it in the fridge. After this time, delicately turn out the ring and cover the entire surface with fresh strawberries and whipped cream. The Charlotte Strawberry Cake and Chantilly cream is ready.

Pandoro with sourdough yeast Quick Overview This Pandoro with sourdough yeast is one of those recipes where Sourdough Yeast is used at its best because the long raising produces a lovely and very digestible product. Pandoro can also be made using brewer's yeast (which is faster), but I prefer sourdough. Difficulty level: Very Difficult Type of Food: Italian Chrismas Pudding/Dessert Suitable For: NA Preparation Time: 2 days Cooking Time: 45-55 ' Serving: 10 Introduction The Pandoro with sourdough yeast is laborious and requires some skills and almost three days to make, but the result will be worth all the effort needed to make one of the most traditional Italian Christmas cakes. In this introduction, I wish to thank the author of the original recipe, "Raffaele Pignataro," from which this has been adapted to suit my taste. Ingredients for the Pandoro with sourdough yeast dough Full Strenght SOURDOUGH Yeast If you don't have sourdough yeast and don't wish to buy it, you must start by making your own one month before you plan to bake. Here is the recipe for the one I made for mine.   For the first dough 2.5 g Malt 40 g Water 40 g Sugar 90 g Egg yolks (5 ... 6) 10 g Milk powder  (optional) 8 g White chocolate 117 g Butter, 82% fat For the second dough all the dough 1 120  g Manitoba-type strong flour(I used Petra I - W350) 2.5  g Malt 40 g Water 40  g Sugar 90  g Egg yolks (5 ... 6) 10  g Milk powder(This is optional) 8  g White chocolate(This is optional) 117  g Butter 82% fat(Soft to ointment) 15  g Aroma emulsion 1.5  g Salt For the Ointment  15 g Aroma emulsion 1.5 g Salt Aromas' 10 g Orange juice 15 g Acacia honey, one vanilla bean one grated orange peel For the decoration of your pandoro Confectionary sugar And now, here are a few things to remember before making your Pandoro with sourdough yeast. The Sourdough must be very active; if yours is not, start by feeding it a few days before you begin the process. I recommend at least three consecutive refreshments every three hours to bring the sourdough yeast to its maximum strength; this is an indispensable step for this tremendously leavened product. Timings for this Pandoro with sourdough yeast In the morning, remove your sourdough yeast from the refrigerator  (where I usually keep mine). After a couple of hours, proceed with the first feed. Take the amount you plan to use and put the rest back in the fridge (for instructions on how to feed your sourdough, click Here). Then, feed the rest twice, once every three hours. At this point, your sourdough yeast should easily triple its size at the last feed. In the evening, proceed with the first dough.  The ingredients are listed in the order they MUST be incorporated into the dough in the list above. Leave the dough to rest covered till morning. In the morning, prepare the second dough, making it into balls of the size you want your Pandoro with sourdough yeast to be (the process is called Pirlatura in Italian). Leave them to rise for +/- an hour before you put them in the mould; let them rise until the dough raises three times its initial size. In the evening, you should be ready to bake them (remember to pre-hit the oven). Here are the necessary steps to make the Pandoro with sourdough yeast dough NOTE: If, for any reason, it becomes too late and the dough isn't tripled in size, I would suggest covering the moulds and putting them in the fridge to avoid it rising too much overnight and seeing where you are in the morning. Making the first Pandoro with sourdough yeast Dough : Dissolve the sugar in the correct amount of cold water and mix well until it becomes syrup. Pour the syrup into the mixer on which the leaf hook (or K) has been mounted, start at low speed, and add the sourdough in small pieces until completely dissolved. At this point, begin adding the flour that has been sieved. When the dough has taken a sure consistency (you should see it becoming elastic and start bending around the hock), begin adding the eggs' yolks; this is an operation to be done in several stages and very slowly, in practice divide them by eye into three doses and slowly add them, each time waiting for the previous dose to be absorbed by the dough before proceeding with the next dose. Once the dough has taken shape, you can add the ointment butter. In this phase, you can verify that everything is proceeding regularly by making the veil test; in practice, it is a question of taking and stretching a piece of dough, which will have to form a thin veil. If everything is OK, add the butter; otherwise, continue to knead. At the end, add the salt and slightly increase the speed. Important Notes and Tips to ensure a good Pandoro with sourdough yeast: Ointment butter is soft but not liquefied or warm, as it will heat the dough with severe consequences. For the eggs' yolks, divide the whole amount into three doses and add each at a time, waiting until the previous dose has been absorbed before proceeding with the next dose. Make sure not to overwork the dough , or it will hit and break the glutinous net (which supports the Pandoro structure), resulting in a disaster; you can place the dough in a bowl with cling film (I use dough rising trays) and let it rise, perhaps at an optimal temperature of 25 ... 26 ° C where it will have to remain until it has tripled its volume (from 8 to 16 hours depending on the environment temperature). Don't rush; if the first dough hasn't tripled its volume, you must wait to prevent the whole process from being compromised. Your kitchen oven is a great raising chamber. Turning the oven light on creates a temperature between 22 and 26 degrees Celsius, perfect for Pandoro with sourdough yeast. Making the second Pandoro with sourdough yeast dough : Add to the Pandoro with sourdough yeast First-Dough and subsequentially all the ingredients listed under the second dough list, in the following order: Sugar and water mixed with syrup, flour and malt and knead until absorbed, then proceed with the egg yolks, also in this case in three times, in practice divide them by eye into three doses and slowly let them flow down, each time wait until the dough has absorbed the previous dose before proceeding with the next dose. Gluten mesh veil. Also, in this case, the veil test is possible. If everything is okay, add the powdered milk slowly, and once absorbed, the white chocolate made liquid by bain-marie. Once this is also absorbed, it is the turn of the ointment butter, as for the previous mixture, three times, and it is taken care to wait until the last dose has been absorbed before proceeding with the next dose. And finally, the flavouring emulsion and salt. Increase the speed and bring everything to string. If you want to learn more about Gluten and its workings, I found this blog article very good. Pandoro leavening; turn the dough upside down on a waterproof surface lightly greased with a layer of butter, grease your hands, and proceed with the pirlatura. Leave to rest for 1 hour, cook again, and put it in the metal mould lightly greased with butter. Cover it with cling film and let it rise at an optimal temperature of 24/26 ° C. for 5 ... 6 hours and, in any case, up to 1 cm from the edge. With the dough leavened (1 cm from the edge) turn on the oven to bring it to temperature and in the meantime uncover it from the cling film so that it can take in air and thus form a light skin on the surface. Baking your Pandoro with sourdough yeast Pandoro with sourdough yeast cooking Temperature 175 ° degrees Cooking time 55 minutes (+/-) Use the lowest shelf inside the oven. Bake your Pandoro with sourdough yeast in a preheated static oven according to the size chosen and the type of oven you have. For example, 50 minutes is more than enough with my ventilated one. An issue I faced was that the only way to be sure a Pandoro was properly cooked was to have a probe thermometer stuck in the middle; it is cooked when the heart reaches 94° C. Once cooked, remove from the oven and leave in the mould to cool for at least 1 hour. Turn over and unmold. It tastes best the next day and even better after a few days, as long as you can resist. :) On top of it, add a good dose of vanilla-flavoured confectionary sugar. If you don't find it, you can use icing sugar; however, it tastes better with confectionary sugar. Here is some additional info on this Pandoro with sourdough yeast recipe If your oven is hotter on the top, you can place aluminium foil on the mould to protect it from burns on the surface. Never open the oven before at least 35 minutes of cooking have elapsed. For longer shelf life, close the pandoro in one of those food bags or cellophane for food, but before closing, spray a little ethyl alcohol for food which will avoid any mould due to the humidity of the product. I have never gone beyond 15 days, for which you don't need to put anything, but with a splash of spirit (a friend of mine added Strega), you can reach a shelf life of 30/40 days. High-quality ingredients, especially butter (unsalted Lurpak butter), are essential to achieve optimal results.

Have you ever wanted to spoil a gluten-intolerant friend when over for dinner, offering them some pizza, and found it extremely difficult? Now, due to the increased awareness, people are discovering new recipes and trying out new ingredients to give their taste buds a new taste! Appreciating the beauty of this gluten-free white Pizza recipe with instant yeast Did you ever wonder what it would taste like? Or did you ever wonder how people who cannot consume gluten survive without pizza? I believe not! I personally didn't. This was until I became friends with someone who could not eat gluten and wanted to prepare a nice dinner for him. I have to admit that I initially struggled to get anything decent out of my attempt, and it took me a good couple of months to test and perfect a few Gluten-free recipes. So, here, I want to introduce you to my Gluten-Free White Pizza Recipe: indulgence without Compromise! It is not quite like a focaccia but more of a Roman-style crispy pizza. So, if you are looking for a delicious pizza recipe that won't compromise your dietary needs? Look no further! In this blog article, we are thrilled to bring you an incredible gluten-free white pizza recipe that will satisfy your cravings without triggering any gluten-related discomfort. Ingredients for my amazing gluten-free White Pizza recipe with instant yeast 250 cc warm water 250 gram Mix It Schär flour 2 tbsp potato flakes 1/2 sachet of instant yeast for savoury pies 1 tsp fine salt Olive oil extra virgin Preparation of the gluten-free white pizza with instant yeast First, soak all the potato flakes in 50 cc water. Then, add gluten-free flour, salt, and instant yeast to a big bowl and mix it well. Add all the potatoes to the mixture and the remaining water in the bowl. Now, mix all the ingredients, add a few drops of extra virgin olive oil, and mix it well with a fork. Add parchment paper to the baking tray and grease it with olive oil since the mixture will be relatively soft. Now, pour the mixture on the baking tray and spread it evenly with your fingers as it gives a better texture and feel. Cover it with a kitchen towel and let it rise for at least a couple of hours or until it doubles in size. Do not rush, or it will be tough and dry after cooking. At this point, brush the top with Extra virgin olive oil and sprinkle it with sea salt to taste, if you like it (I certainly do), add some fresh rosemary. Preheat the oven to around 220 degrees for 15 minutes and set the heating function to the lower part of the oven. Keep the baking tray in the oven, increase the temperature to the max, and move the pan to the upper portion for more than 10 minutes. This is by far the simplest and most tried-and-tested recipe for people with lactose intolerance. If proper ingredients are used, these people can equally enjoy their foods! NOTE: This same recipe can be used to produce another type of Pizza by adding extra ingredients; these will keep the area flat and let the borders rise. You can try it with fresh tomato, mushrooms, cheese, rosemary, oregano, or other spices or vegetables you would like to, along with some more extra virgin olive oil. About gluten-free Gluten-free diets have become increasingly popular, whether due to personal dietary restrictions or health reasons. Unfortunately, many pizza recipes rely heavily on traditional wheat crusts, making it challenging for individuals following gluten-free lifestyles to enjoy this beloved dish. However, with our foolproof recipe, you can now relish the flavours and textures of pizza completely guilt-free! Our gluten-free white pizza recipe is a flavour-packed culinary delight that melts together a crispy, gluten-free crust with a mouthwatering white sauce and a medley of delectable toppings. The secret to our recipe lies in the choice of ingredients and our step-by-step instructions, ensuring a pizza experience that rivals any traditional pizzeria. We understand the frustration that often accompanies gluten-free cooking, as finding the right combination of ingredients can be a daunting task. But fear not! We have meticulously experimented with various gluten-free flour blends and different alternative ingredients to create a dough that is easy to handle and delivers a delightful texture, ensuring your pizza comes out picture-perfect every time. You can enjoy a gluten-free white pizza that satisfies your cravings for real Italian-style comfort food. So, gather your ingredients, prepare to roll up your sleeves, and join us as we take you on a culinary journey filled with flavour, creativity, and, most importantly, a gluten-free pizza experience that you will cherish forever. Stay tuned for our upcoming blog post, where we will guide you through the step-by-step process of crafting this exquisite gluten-free white pizza recipe. You won't want to miss I

Introduction to Gluten-free Sourdough Yeast Starter Gluten-free diets have gained significant popularity in recent years due to their various health benefits. However, those following these diets often find indulging in the heavenly taste of freshly baked bread challenging. The good news is that gluten-free sourdough offers a delicious and healthy solution to this problem. In this article, we will delve into the world of gluten-free sourdough and discover how it can be a perfect substitute for those avoiding gluten. Body (adjust the content as needed): Gluten-free sourdough is a fermented bread that combines the benefits of naturally occurring yeasts and lactobacilli bacteria. Unlike traditional bread made with gluten-rich flour, sourdough utilizes alternative flours like rice, buckwheat, or millet, providing a nutritious and flavoursome option for gluten-intolerant individuals. The fermentation process imparts a unique tangy taste while improving the bread's texture and digestibility. One of the primary advantages of gluten-free sourdough is that it can break down complex carbohydrates and proteins, making it easier for the body to absorb nutrients. Additionally, the beneficial bacteria in the sourdough culture produce enzymes that aid digestion and help reduce digestive discomfort often associated with gluten consumption. But it's not just the health benefits that make gluten-free sourdough a hit. Sourdough Bread's artisanal and rustic nature delights food enthusiasts. Its thick, crunchy crust and moist, airy crumb are a testament to the traditional bread-making techniques passed down through generations. Conclusion Gluten-free Sourdough Yeast Starter Gluten-free sourdough starter is a beautiful alternative for those who must avoid gluten. Its unique texture, delicious taste, and numerous health benefits make it a perfect choice for individuals longing for the joy of fresh-baked bread. So why not give gluten-free sourdough a try? Indulge your taste buds, nourish your body, and embrace the world of gluten-free baking with this delectable and wholesome option. Happy baking! Additional information on Gluten-free yeast recipe Below is the procedure for creating gluten-free yeast. Every step must be carefully followed to obtain a balanced sourdough. Look at the ingredients listed below, as these will come in handy. Also, patience, time, precision, and consistency would help. Ingredients for 2.5 kg of Gluten-free yeast Starter that you can also use to make your first loave of bread 350 grams of the gluten-free mixture 300 grams of water 50 grams of yoghurt (Refreshment after seven days) 300 grams of the gluten-free mixture 50 grams of water 30 grams of cane sugar Refreshment after another four days 300 grams of a gluten-free mixture 800 grams of water 50 grams of acacia honey Step by Step for Gluten-Free Sourdough Starter Firstly, you should place 300 grams of the mixture in a large bowl and add the water and yoghurt. Mix everything well and form a loaf. Place it in a bowl, cover it with a damp kitchen towel, and leave it to rest in the oven for seven days. After this time, combine the indicated mixture, water, and sugar and knead everything again. Form a ball and let it rest in a larger bowl, covering it with a damp cloth. Then, let it rest in the oven with only the light on, as this creates the perfect environment, about 24-28 degrees. After four days, the yeast is almost ready. Now is the time to resume with the dough; add the mixture, water, and honey, and mix everything vigorously. Divide the dough into 500-gram loaves. Congratulations, your sourdough starter is ready to be used. Gluten-Free Sourdough Yeast Starter: Unleashing the Benefits and Roots of a Delicious Alternative Discovering a flavorful and reliable yeast starter in gluten-free baking can be a game-changer. Enter the gluten-free sourdough yeast starter—an excellent alternative that allows those with gluten sensitivities or celiac disease to enjoy the tangy goodness of sourdough bread without compromising their dietary needs. Let's explore the benefits and roots of this delightful creation, showcasing how it opens up a world of possibilities for gluten-free baking enthusiasts everywhere. Gluten intolerance or celiac disease affects millions of individuals worldwide, making it necessary to remove gluten, a protein found in wheat and other grains, from their diets. The absence of gluten in traditional sourdough bread poses a challenge for those longing for sourdough's distinct flavours and texture. This is where a gluten-free sourdough yeast starter becomes an essential tool for gluten-free bakers. One of the primary benefits of a gluten-free sourdough yeast starter lies in its ability to ferment and leaven gluten-free flours, providing the characteristic rise and depth of flavour found in sourdough bread. By utilizing natural fermentation, this starter creates a symbiotic relationship between wild yeasts and lactic acid bacteria, resulting in a distinctive taste profile and improved digestibility. Creating a gluten-free sourdough yeast starter requires carefully selected gluten-free flour or grains such as brown rice, sorghum, or buckwheat flour. These gluten-free alternatives serve as a food source for the wild yeasts and bacteria naturally occurring in the environment. Through fermentation, these microorganisms transform the sugar in the flour into carbon dioxide, causing the bread to rise while adding flavour complexity. The roots of sourdough bread can be traced back thousands of years, with early civilizations harnessing the power of naturally occurring yeasts and bacteria to create leavened bread. Cultivating a sourdough yeast starter is often called "capturing" or "growing" wild yeast, as it involves harnessing the microorganisms present in the environment to create a thriving culture. To create a gluten-free sourdough yeast starter, combine gluten-free flour and water and let it sit at room temperature. The natural yeasts and bacteria will gradually colonize the mixture. Regular feedings, consisting of additional flour and water, help to sustain and strengthen the culture, encouraging the growth of desirable microbes and keeping undesirable ones at bay. The beauty of a gluten-free sourdough yeast starter lies in its ability to add depth and flavour to bread and its potential for experimentation and customization. Once you have established a healthy starter, you can explore different combinations of gluten-free flours, add-ins like seeds or dried fruits, or even incorporate alternative sweeteners like honey or maple syrup. The possibilities are endless, allowing you to create unique and personalized gluten-free sourdough breads to suit your tastes. In conclusion, a gluten-free sourdough yeast starter represents a veritable triumph for gluten-free baking enthusiasts looking to infuse their creations with the characteristically delightful flavours of sourdough bread. With its ability to ferment and leaven gluten-free flours, this starter opens up a world of possibilities, allowing individuals with gluten sensitivities to indulge in delicious bread that is safe and satisfying. So, embrace the roots and benefits of gluten-free sourdough yeast starter, and embark on a gluten-free baking journey that is as inventive as delicious!"

Tozzetti with hazelnuts is a crunchy, delicious dry biscuit typical of Lazio cuisine . However, there are several variations of these Tozzetti with hazelnuts biscuits in the centre-south of Italy, from Tuscany to Calabria, each slightly different from the other, depending on what's available to use. For example , in Tuscany, these are called Cantucci and are made with almonds , which are locally grown. This one is made with hazelnuts, a popular crop in the Lazio region, particularly around Viterbo, where my grandmother was originally from. DID YOU KNOW? The etymology of the word "Biscotti" in Italian is Bis (twice) and Cotti (cooked), so BIS-COTTI literally means COOKED-TWICE :) This is precisely what we will do to bake these Tozzetti with hazelnuts. Preparation: 40 mins Level of Difficulty: Easy Servings for: 8 people The preparation for these Tozzetti with hazelnuts is fairly Quick and Simple You only need eggs, sugar, flour, toasted hazelnuts, butter, baking powder, and grated lemon zest. The traditional Italian way of serving Tozzetti with hazelnuts is after a meal with a glass of sweet wine, to the delight of your guests. They can also become a delicious Christmas gift idea. But here's how to prepare them. You Only Need a few relatively cheap Ingredients to make Tozzetti with hazelnuts FLOUR 00: 250 g ALREADY PEELED HAZELNUTS: 130 g SUGAR: 120 g MELTED BUTTER: 50 g EGG: 2 BAKING POWDER FOR CAKES: 1/2 sachet GRATED LEMON ZEST: 1/2 (you can replace this with lemon extract) FINE SALT: 1 pinch Before you start making your Tozzetti with hazelnuts, there are a couple of important notions to consider To get the best flavour, the hazelnuts must be toasted. You can buy them already toasted or get the normal ones and toast them in the oven. In this case, the time for this recipe will increase to allow this extra step. I usually buy hazelnuts without skin , as I found the skin to add a slightly bitter taste to the Tozzetti. The hazelnuts must be cooled down before using them in the dough, or will melt the butter. How to Prepare Tozzetti with hazelnuts Toast the hazelnuts (if you haven't bought them toasted already) in a pan or the oven (I normally buy the one without skin as it adds a bitter taste to the Tozzetti). Once ready, let them cool and chop them coarsely. In a bowl, mix the eggs with the sugar, adding the melted butter and the grated lemon zest. Add the chopped hazelnuts to the mixture and mix, gradually incorporating the sifted flour, baking powder, and salt. Knead until the dough is soft and compact. Divide it into four parts and form cylinders. Arrange them on a baking sheet lined with parchment paper. Bake in an oven, pre-heated at 180°C for about 20 minutes or until golden brown. Remove the Tozzetti from the oven and cut them evenly. Lay the slice on the tray and cook for another 10 minutes at 180°C. Once ready, let them cool off, or they will crumble. Your Tozzetti with hazelnuts is ready to be enjoyed. A few Additional Information about this Tozzetti with hazelnuts recipe The traditional recipe from Viterbo calls for lard instead of butter , but you can also make them with extra virgin olive oil or butter for a lighter preparation. You can al so enrich the Tozzetti with chocolate chips or cocoa powder. As with everything in the world of backing, you can express yourself by adjusting the recipe to suit your personal preference. However, in this case, I like them simple, as my grandma was used to making them. For these sweets , preferably use the round hazelnut , typical of the province of Viterbo, but you can choose the variety of hazelnuts you prefer or that you have available. Serve your Tozzetti with Vin-santo or my favourite Passito di Pantelleria or with any other sweet wine of your choice, however, strow-wine or ice wine works particularly well with them..

Italian Focaccia Recipe Introduction Focaccia has been one of the most popular dishes in Europe for quite some time.  It can be served as an appetizer or as bread to accompany almost any dish. It can also be used as a Panini, cut in the middle and stuffed with your favourite charcuterie. Indulge your senses in the irresistible allure of this homemade Italian focaccia bread recipe — a classic Italian delight that captivates with its airy texture and endless possibilities for filling. Transport yourself to an authentic trattoria as we dive into the roots of this versatile bread and discover the art of creating luscious Italian focaccia, perfect for satisfying cravings and elevating any meal. Quick Overview of this Classic Italian Focaccia Recipe Focaccia is a flattened soft dough bread two or three centimetres thick. It has a rather honeycomb interior and a golden crust characterised by indentations that retain the oil, salt, and rosemary. This specific focaccia recipe is the classic Ligurian one. Making the Perfect Italian Focaccia Creating your Italian focaccia bread starts with a dough made from high-quality flour, yeast, salt, water, olive oil and the right recipe. The dough's rising process is the secret to achieving that desirable light and airy texture. Allowing ample time for the dough to ferment and develop flavour is essential. The slow fermentation process creates air pockets throughout the dough, resulting in a tender yet slightly chewy bread perfect for absorbing the flavours of your chosen fillings. Ingredients for this Italian Focaccia Recipe 250 grams of Caputo Nuvola 150 ml of water 10 grams of fresh Brewer’s yeast or 2 grams of dry Caputo Brewer Yeast 15 grams Extra virgin olive oil 5 grams of salt For the Top of the Classic Italian Focaccia Top, before you Bake it 10 ml of water 10 ml of extra virgin olive oil 5 grams of coarse salt Rosmery, if you like it (I certainly do) Steps by Step - How to Prepare Your Italian Focaccia First, add the fresh brewer's yeast to the water (it's better if it's from the bottle, as chlorine affects the yeast's work) and set it aside for about 10 minutes to do its magic. Meanwhile, pour the Caputo Nuvola into a bowl, add the yeast mixture, water, and extra virgin olive oil, and mix it all with a fork. Make sure no lumps form in the mix. It should be smooth and homogenous to give it the right texture. Adding the mixture into the mixer or any other machine you would like to use by hand is also acceptable, but it takes some work. Add salt while kneading until the dough is smooth and has a nice texture. Use a spatula to empty the dough into a clean bowl, clean up all the edges of the bowl, and then set it aside for 2-3 hours. Make sure to cover it well with a clean cloth. Take a baking tray and add parchment paper to it. Grease the tray with olive oil and spread the leavened dough on it. Dab it with your hands and grease it with olive oil. The mixture should not overflow from the tray; it should only be filled to the thickness of half a cm. You can now emulsify water, coarse salt, and oil in a bowl and mix it well. Brush this mixture on the surface of the focaccia. Heat the oven to a state mode of 250 degrees and let it rise to the set temperature. Before putting the baking tray in the oven, gently push the focaccia's surface with your fingers to make fine deeps. Keep the tray inside the hot oven for 12-15 minutes, and watch the focaccia's colour. It is ready to be removed from the oven when it turns a beautiful golden brown. Your Italian Focaccia Bread with Rosemary Seasalt and Brewer Yeast should look and feel something like this now.  Buon Appetito! I hope you have enjoyed my work with Rosemary Seasalt and Brewer Yeast. If you have, or if you wish for some additional info or suggest any improvements , please leave feedback or get in touch . Versatility in Filling the Original Italian Focaccia One of the most exciting aspects of Italian focaccia bread for me is its versatility . You can, in fact, slice it in the middle and fill it with literally anything you may desire. Let your culinary creativity shine through by choosing from various delicious fillings. The dimples punctuating the focaccia's surface act as wells for the fillings, ensuring a harmonious distribution of flavours throughout each bite. Traditional fillings often include cherry tomatoes, olives, fresh herbs such as rosemary or thyme, and a generous drizzle of extra virgin olive oil. This combination celebrates the simplicity and flavours that Mediterranean cuisine is loved for. However, feel free to explore your unique combinations. Try roasted garlic, caramelized onions, artichoke hearts, or even slices of salty prosciutto for a more indulgent twist. Alternatively, you can transform the focaccia into a savoury sandwich by layering it with various delicious ingredients. Slice the bread horizontally and fill it with flavorful cured meats, fresh greens, cheese, and condiments of your choice. The pillowy texture of the focaccia pairs beautifully with the contrasting textures and tastes of the fillings, creating a gourmet sandwich experience. For those with a sweet tooth, Italian focaccia can also be an excellent canvas for dessert creations by reducing the amount of salt. Add a sprinkle of sugar or drizzle honey over the dough before baking, and then fill it with fresh berries, a dollop of whipped cream, or a homemade fruit compote. This unexpected twist on classic Italian focaccia bread will appease any dessert lover's cravings. The Original Italian focaccia bread is a delightful culinary adventure with charm and versatility. Its roots stretch back to the coastal region of Liguria, where it has evolved into a beloved Italian tradition. With a light and airy texture and countless possibilities for fillings, Italian focaccia allows you to express your creativity in the kitchen. Whether you prefer a savoury or sweet combination, this bread will captivate your taste buds and transport you to a culinary paradise. So, embrace the Original Italian focaccia bread-making art, experiment with various fillings, and revel in the joy of sharing this delightful creation with loved ones. Buon Appetito!

Quick Overview In Milan and Central Italy, the puffed rosettes are known as Michetta. It is one of the most delicious breads and is loved and favoured by many. It is a yummy and crunchy sandwich crumbling on the outer part and hollow inside; sourdough yeast adds another level of complexity to its taste. Introduction The biggest challenge in making this puffed rosette is ensuring the bubble is in the centre is there. Otherwise, the dish will be a disaster, as this is the main peculiarity of the rosettes. This yummy sandwich could not be prepared at home. It requires great expertise and the right tools, which only the chefs at the bakeries possess. Specific moulding tools are used to prepare rosettes to give them the perfect texture. But Why Puffed Rosettes Bread? Puffed rosettes, with their delicate and intricate design, are a delightful treat that adds a touch of elegance to any gathering. These crispy goodies are traditionally prepared with baker's yeast. They can be stuffed with anything you wish, and their crispiness is impossible to describe when bitten. However, in this article, we will e xplore an alternative method that infuses the unique flavours of sourdough yeast into the puffed rosettes, giving them a tangy and complex taste. Embark on this culinary adventure as we share the most straightforward recipe for puffed rosettes with sourdough yeast. Understanding Sourdough Yeast Sourdough yeast, or natural or wild yeast, is characterized by its tangy taste and the fermentation process. It is made by combining flour and water, allowing it to ferment naturally over an extended period. This fermentation creates a symbiotic relationship between wild yeast and lactic acid bacteria, resulting in a fragrant, lactic-acid-rich sourdough starter. Sourdough yeast in baking enhances flavours and offers potential health benefits such as improved digestion and increased nutrient absorption. Ingredients for the naturally Leavened Puffed Rosettes 250 grams of type 0 flour (stone-ground medium strength) 250 grams of type 1 flour 300 grams of water 150 grams of sourdough 4 grams of diastatic barley malt (optional) 10 grams of salt 5 grams of olive oil, extra virgin The Process Step by Step for Puffed Rosettes with Sourdough Yeast Take the sourdough and dissolve it in half a cup of water along with the malt. To give it flavour and texture, you can also add a teaspoon of acacia honey. Add flour of type 0 to the mixture and knead it. You can knead the dough with a kneading machine or any other machine. Continue adding the other flour and remaining water to the dough mixture. Add oil and salt to the mixture and knead until you get the right texture. It should be smooth and homogeneous, with no lumps. Take it out in a bowl with the help of a spatula and clean the sides. Cover the bowl with a clean cloth and keep it aside for 2-3 hours or at least until they double their size. Take out all the mixture on a counter and use your fingers to flatten it. Make it into a round of folds. Keep the right fold towards the centre, the left and then the upper and lower parts. Turn them over, put them all in a greased bowl, and always cover it with plastic wrap. You can now deflate the dough, wrap it, and divide it into a single portion of 90 grams. Using each portion, make a cord about 20 cm long and use a rolling pin to roll it out and transform it into a 3-4cm wide strip. Start wrapping each strip on itself in the form of a swivel. Place it horizontally and seal it perfectly, which will cause a big dimple in the centre of the swivel. Next, pinch the dough surface to close the hole and keep the ball over it to rise. Keep them well-floured, leave some extra space between them, and cover all of them with a clean cloth. Leave it aside for a few hours (depending on the sourdough strength and the room temperature) until the dough is triple its initial size. Use a basic apple cutter to apply the right pressure on the leavened balls, or if you don't have one, you can just use a blade (as I did) and create a triangle like in the picture. Make sure you do not go all the way down or cut through the dough. Now, turn over the printed side of each rosette on a well-floured surface and leave it for another hour. Preheat the oven to its maximum temperature, along with a refractory stone fixed on the medium point. Also, keep a small pot full of water in the bottom part of the oven. You can keep the rosettes inside the oven by turning them upside down, bringing their printed side on top, and letting them cook for 10 minutes. Lower the temperature to 180 degrees and let it cook for another 15 min. You can now take the saucepan out of the oven and leave the door open. Cook for another 10 minutes, keeping an eye on the brown colour. Once you get the desired brown colour and texture, remove it from the oven and set it aside. Let it cool, and then serve it with your favourite salami or fresh mortadella slices and a rich-flavoured dip. Conclusion Puffed rosettes are a delightful and visually appealing treat that will impress your friends and family. You can elevate the flavours by incorporating sourdough yeast, which provides a unique tanginess to this classic treat. The simple recipe shared in this article allows you to experience the delicate crunch and intricate design that make puffed rosettes so special. So, gather your ingredients and embark on a culinary voyage by trying out the most straightforward recipe for puffed rosettes with sourdough yeast.

This delicious Mixed Seed Bread with Brewer’s Yeast is fluffy on the inside and crunchy on the outside due to the use of wholemeal flour. I used sesame, flax, poppy, and sunflower seeds in my version of the recipe, but you can change the seeds' proportions, doses, and consistency to your taste. The spearhead of this dish is a mixture of seeds. To achieve an aromatic breadcrumb, use high-quality seeds, preferably organic. Ingredients required for Mixed Seed Bread with Brewer’s Yeast Manitoba flour = 295 gr • 750 kcal Organic wholemeal flour = 50 gr • 319 kcal Water = 200 ml • 0 kcal Sea salt = Half a teaspoon • 286 kcal White sugar =2 level teaspoons • 750 kcal Extra virgin olive oil = one tablespoon • 29 kcal Flax seeds = One tablespoon Sunflower seeds = One tablespoon • 557 kcal Sesame seeds = One tablespoon • 750 kcal Poppy seeds = half a tablespoon Brewer’s yeast = 6 g, dry • 750 kcal Step by Step for Mixed Seed Bread with Brewer’s Yeast 1. To prepare Mixed Seed Bread with Brewer’s Yeast, you must first prepare all of the ingredients and carefully measure them. 2. Combine the Manitoba wheat, wholemeal flour, dry yeast, salt, and to-level teaspoons of sugar in a mixing bowl. 3. Mix all together thoroughly and pour onto a surface, making a mound with a hole in the top. At this stage, combine the liquid ingredients: water (slightly heated) and extra virgin olive oil. Mix softly with a fork, then work it together with your hands. Knead the dough for about 10 minutes or until it is soft and firm. 4. Place the dough in a wide container that has been oiled and covered with a clean cloth. Place all in a warm place and, if possible, cover with a blanket. 5. Let the dough rise for an hour or until it has at least doubled in volume. 6. Transfer it to the worktop and add the mixed seeds, leaving a heaped spoon aside (it will be used for the loaf's final decoration). 7. Work it together thoroughly to confirm that the seeds are uniformly spread in the dough. Finally, shape the dough into an elongated loaf (similar to a loaf) and put it on a baking sheet that has been oiled or coated with baking paper. As seen in the shot, make three oblique cuts on the top. 8. Cover it again with a clean cloth and, if necessary, a blanket, and place it in a warm place for about 40 minutes. Brush the layer with cold water before finishing with the seeds you set aside. 9. Bake at 200° for about 30 minutes, or until the bread is well baked and has a golden crust. Remove from the oven and set aside to cool before storing the bread in a box or linen bag. Beautiful yet delicious mixed-seed bread is ready to catch everyone's attention! Mind these Common Mistakes in doing this Mixed Seed Bread with Brewer’s Yeast The Final result is either too hard or too soft. The issue is with the consistency of your dough: homemade bread must be smooth and lightweight. You must be able to operate it without allowing the dough to escape all over the place. It is also important not to make it too hard to allow it to rise. If the dough gets too soft, gradually add the flour and begin to knead it to enable it to be absorbed. Continue in this way until the consistency is fine. If, on the other hand, you notice that the dough is very stiff, slowly apply warm water or oil to give it more flavour and smooth texture. Mixed Seed Bread with Brewer’s Yeast isn't the bread rising. It is possible that the dough we have worked extremely hard to prepare will not rise. A condition that may occur before or after cooking is affected by the flour, cooking time, or leavening temperature. If the issue happens following baking, there is nothing you can do, but you can alter the dough before cooking. Surely, the lack of leavening in the bread may be attributed to the flour used: add the Manitoba, which still causes the bread to rise, with the OO flour, and the dough would rise. Or, as we've noticed, it could rely on the cooking time and temperature: originally, twenty minutes at 230 degrees is enough to place a saucepan full of water inside the oven, which will keep it moist. The temperature must be 200 degrees after twenty minutes. The dough should be wrapped with a cloth and set aside in a moist part of the house for at least three hours. Mixed Seed Bread with Brewer’s Yeast crust too hard The crust is too hard, not as crispy as you like, and the bread crumbles into several crumbs when you split it, right? You are not yet on the right track because you made the dough wrong, it is too light, or the oven temperature was incredibly high. Cook it for a little longer to reduce the alcohol content. In fact, if the bread crumbles, it means that the dough is either too stiff, too dry, or overcooked. Add a little water to the dough during the preparation phase to shorten the cooking time. Place a saucepan full of water in the oven for the first twenty minutes of cooking if you want a crunchy top. As a result, the environment would have the appropriate amount of humidity to keep your homemade bread crunchy. Bread with Brewer’s Yeast Origins The bread dough recipe dates back thousands of years. The Greeks called it divine food, but the dough has been worked since ancient times by mixing acorn dust with water. The dough was then baked to make it tougher by heating the stones. However, over time, the recipes were more precise, and cereals were added to the dough after it had been ground. Thanks to the Egyptians and the Babylonians, the bread was prepared differently, while the Romans spread it among the lower segments of the population . On the other hand, Bread was eaten mainly by the lords of the Middle Ages, leaving the people to eat a dough consisting of barley and rye. Only during the Renaissance era did bread return to being a dish for all, with the use of brewer's yeast and excellent quality durum wheat flour in the ovens. The kneading machine, introduced in the mid-eighteenth century, accelerated bread processing until the process was industrialized.