Spelt, wholemeal and wheat bran bread / Pane al farro-spelta, farina integrale e crusca di frumento

1185207_10152199217878266_1686746403_n

Few days ago I was discussing with Barbara, on a bread baker’s group on facebook , about dough hydration. Highly hydrated doughs scare the wits out of me, and I have disastrous memories of my first attempts at highly hydrated ciabatta. Barbara encouraged me to try and hey, there is nothing as a good challenge to get me going. Since I had been doing very little baking and feeling a bit down in the previous days I decided I needed a proper kick in my backside.
Continue reading / Continua a leggere…

Annunci

Knock Knock here comes Le Creuset’s Knob / Il pomello del desiderio

panepentolatagl

A year ago, after a lot of internet browsing and actual drooling over pictures of magnificient breads, I decided to get my own Le Creuset pot. I longed for one for far too much time. Blame it on childhood memories of my mum’s orange set of pots, my natural attraction to all things nice and often too expensive, or the new colors that were issued in 2012. Who knows. I knew I needed one. Continue reading / Continua a leggere…