It’s Maroggia’s Mill Cookbok Friday again! It has been a while now since I last posted a recipe for ciabatta. This time I chose Maroggia’s Mill multi grain floru, which I used for these Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini. The result is very good, a nicely developed dough, with a good ratio of holes and a super crunchy crust. The flavour is richer than white flour ciabatta and the texture slighlty rustic, but without the stodginess so common in whole flour breads. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible. But let’s move on to the recipe!
Archivi tag: lunga lievitazione
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.
Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio
Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think? Continue reading / Continua a leggere…