Maroggia’s Mill Cookbook: Whole Wheat Flour “Pain de Lodève” / Il Ricettario del Mulino di Maroggia: “Pain de Lodève” integrale

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Wholemeal flour. I must admit it, its’ a kind of flour that I use little…very little. Blame it on my passion for pillowy white bread, but maybe it’s about time to change my habits and try to use it more often in my recipes. Alessandro, our favourite miller, was recently a guest of Swiss Italian television to talk about this very special kind of flour and I was asked by him to develop a recipe specifically for the occasion for Maroggia’s Mill Cookbook. Quite a challenge since I usually use whole wheat flour just to add flavour and hardly in amounts greater than 30%. But the results of this recipe were so good that I’ll try to introduce more often whole wheat flour in my recipes.

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Panissimo’s Ecole de boulangerie: Le Boulot / Panissimo e la sua Ecole de boulangerie: il Boulot/Baulotto

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It has become a habit lately, to defer my post for Panissimo‘s École de Boulangerie. Between one thing and another posting the École bread of the current month has become more of a challenge, and in the end I decided to just let go! Overdoing it now is not an option, as it would mean saturate the blog on almost a daily basis. I’d rather stick to quality – both in the recipes and pictures – than rush for the next post. The chosen bread shape for the month of March was boulot, a loaf with a nice central slash. Bread slashing, my damnation! Continue reading / Continua a leggere…