Maroggia’s Mill Cookbook: Graham Flour Tin Loaf / Il Ricettario del Mulino di Maroggia: Pane in cassetta con farina Graham

It’s been a while I have posted my last bread recipe for Maroggia’s Mill Cookbook, what for a bread baking preacher! So here I am then, back into baking a proper loaf. This one is perfect for a tasty breakfast, it’s dough is so soft and fragrant you won’t believe it! Graham flour, I just can’t get enough! It surprises me every time, with its rich flavor and rough texture which I find irresistible. This loaf will make your taste buds dance the cha-cha-cha!

Maroggia’s Mill Cookbook: Pizza with zucchini, lemon zest and mint / Il Ricettario del Mulino di Maroggia: Pizza con zucchine, scorza di limone e menta

Pizza is one of my fixations. The ones who know the baking world are well aware of how this recipe can cause insomnia, stress and nervous breakdowns. Whether it is baked in a pan or the classic round neapolitan pizza shape it doesn’t matter, both variants need some knowledge to come out of the oven as true masterpieces. I don’t recall confessing it, but my infatuation with sourdough started with an obsessive search for the perfect pizza, which began three years ago and perhaps has now come to an end at last.