I have been keeping a secret from you. Since August I’ve been biting my tongue out of superstition. Ok some of my closest friends knew and eventually, when drawing nearer to the first recording, I disclosed the news to some acquaintances. A new adventure has started for me since I’ve been called to collaborate with “Cuochi d’artificio” the newest cooking show on La1, the first channel of the Swiss Italian Broadcasting Corporation. On the 13th of October my first recording was aired, and to much of my surprise it went down very well even though all my friends underlined the fact I came across as quite bossy towards the tv presenter, who I say in truth I simply adore and must thank once more since without her by my side I would never have been so “relaxed”. And lets face it I was funny bossy not bossy bossy…I just hope people at home got the playful mood! Here is the link of the episode which of course is in Italian. I baked a saffron and cardamom flavoured bread to accompany a beetroot and mango gazpacho. Unfortunately due to copyrights reasons I am not able to post the recipe directly on the blog, so if you’re interested you will have to click directly on the link and use a translating tool. I’m pretty sure you won’t have any problems, the recipe is easy peasy! The bread pictured is different from the one I baked for the tv. Since the whole process was too long I had to skip the first proofing. To achieve a more brioche-like texture like the bread picture i suggest you proof the dough untile doubled in size, shape it and then go to the final proofing. To help fermentation I use a little trick putting a pan of boiling water in the bottom of the oven. Moisture and heat help a lot proofing of the dough, speeding up the overall time of fermentation.