Last month I was so taken by Easter Festive Breads (fortunately all went down well) I didn’t post the bread for Panissimo’s École. You probably won’t believe it but at the beginning of April my bread for the École de Boulangerie de Panissimo – the Marguerite – was already baked and photographed. But then came Twelve Loaves, a couple of recipes Michela and I cooked together and some other projects and there was no space for another blog post. Continue reading / Continua a leggere…
Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant. Continue reading / Continua a leggere…
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