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My “babies” – Updated!

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Recent Posts

  • Hamburger buns (tangzhong method) May 4, 2020
  • Pizza with high hydration dough (80%) April 24, 2020
  • Burger buns November 28, 2019
  • Castagnaccio – chestnut flour cake March 23, 2018
  • Why baking is in my DNA February 6, 2018
  • Pizza – naturally leavened pizza dough October 25, 2017
  • Beer bread August 28, 2017
  • Hemp* flour cookies June 8, 2017
  • Focaccia alla genovese – fügassa May 6, 2017
  • Whole wheat flour French Croissants and Pain au Chocolat April 24, 2017

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  • Pane all’avena | You Bake It on Buttermilk pancakes
  • Jeanette T on Weekend cookies
  • Jeanette T on Spelt, again – rice, spelt and pistachio cookies

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all-purpose flour autolisi baking powder baking soda barley malt barley malt flour beer bread butter Caputo flour chummy croissants fermentation flat bread flour type french croissants high gluten flour high hydration high protein flour laminated dough malted barley flour Muscovado nutty flavor oat oats olive oil pain au chocolat pancakes pine nuts pistachio pizza poolish rice rice flour rye rye starter salted butter sourdough sourdough bread spelt starter stretch and fold T80 flour tapioca walnuts
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The author

  • 1 Stefano
    • Hamburger buns (tangzhong method)
    • Pizza with high hydration dough (80%)
    • Burger buns
    • Castagnaccio – chestnut flour cake
    • Why baking is in my DNA
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