Maroggia’s Mill Cookbook: Millet flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia con farina di miglio

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Thanks to my new diet and lifestyle in the past months I have come across many ingredients that I did not really know or had never tasted so far. Among these millet flakes, which have become a staple for a creamy breakfast or even an afternoon snack. This ingredient immediately struck me for its taste and creamy texture. I was so intrigued by it’s qualities I decided to pull together a recipe for Maroggia’s Mill Cookbook. And here it is. The addition of millet flour provides with a more dense focaccia than the ones made with wheat flour only, with an extremely creamy and fragrant crumb. This focaccia is ideal for a quick and filling lunch, something handy to take with you. My mouth is already watering, what about yours?

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Maroggia’s Mill Cookbook: Cast Iron Pot Buckwheat Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola con grano saraceno

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There are days blessed with perfect recipes, during which experiments in the kitchen exceed all expectations. Those are the best days. The bread recipe I am sharing with you today in Maroggia’s Mill Cookbook is the result of one of these magical days. Baking bread in a cast iron pot is one of of my favourite techniques, one that never disappoints me and I always recommend to all baking fanatics.
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Maroggia’s Mill Cookbook: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

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In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

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Maroggia’s Mill Cookbook: Multigrain ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte del mulino alla farina 4 cereali

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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!

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Maroggia’s Mill Cookbook: Traditional Wheat Loaf, baked in a Cast Iron Pot / Il Ricettario del Mulino di Maroggia: Pane classico di frumento cotto in pentola

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Yet another Friday and to make up for my macaron incident two weeks ago (for those who don’t know I should have posted a recipe fro Maroggia’s Mill Cookbook but messed up with the schedule) yet another recipe for Maroggia’s Mill Cookbook. For today’s post I baked a simple, classic loaf. A round loaf with a crispy and fragrant crust.

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Maroggia’s Mill Cookbook: Rye and Extra Virgin Olive Oil Bread Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e farina di segale

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Ooops, I messed up with the blog. Many of you may have noticed that last Friday I mis-scheduled my post. Instead of posting a recipe for the Mill I posted a recipe for macarons…too many things to do, appointments, too many bad days and then I lost track of the usual scheduling (I have to go back to the good habit of writing down a special calendar only for blog posts). I apologize to Alessandro, who has to deal with my head in the clouds, and all of you that expected a new recipe for Maroggia’s Mill Cookbook. I have to get used to the new routine Macro-Monday and Baking-Friday. The recipe that I am finally posting was developed very spontaneously, going with the flow feeling the dough as it takes shape under the kneading hands. Bread rolls so fragrant, soft and tasty you simply cannot fall for them. To give them a special flavour and rustic texture I added whole rye flour (I think it is quite plain to everyone how much I love this flour) and extra virgin olive oil. Have them for breakfast or just a quick snack to fill your hungry belly. Want to try and make them together? Continue reading / Continua a leggere…

Pao Alentejano

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This bread was a nice discovery I made this summer, after meeting Nelson Carvalheiro at the Foodblogger Connect conference in London. On that occasion, during a long chat in front of a pizza at Franco Manca’s, Nelson asked me to be a guest on his blog, with a recipe of Portuguese bread. Needless to say I immediately accepted with enthusiasm. Other commitments and various things came in the way, and we have postponed the project. But now, with the upcoming changes, I decided to post this recipe and another one that will be posted on the blog Friday. Pão Alentejano is a long fermentation bread made with sourdough. It positively struck me for its taste, texture and beautiful crispy crust. Discover with me how to do it at home, it will take some time but it is absolutely worth it! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cast Iron Pot Wheat and Whole Rye Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola al frumento e segale rotta

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Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…

Sourdough Surprises: Croissants

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It’s the 20th of the month, Sourdough Surprises’s challenges day. This month Jenni and Shelley dropped a proper ace: the croissant! Indeed, the dreaded croissant! I still remember the only two times gave a shot at making this recipe. Needless to tell you the result were shrivelled and nothing close to leavened croissants, oozing with butter and very badly baked. Such experiences leaves you with a deep sense of failure mixed with a strong feeling of revenge (croissant, I will nail you!). It took me this challenge to take courage in both hands and try once more. I rolled up my sleeves and faced my fears, and must admit I am quite impressed with my first “proper” croissant baking attempt (the other ones I’m not even considering, since I wasn’t even baking with the knowledge I have now). Continue reading / Continua a leggere…

Panissimo February: Ticinese bread / Panissimo Febbraio: Pane alla ticinese

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Panissimo’s theme for this month was regional breads. As soon as I read Sandra’s post I knew I would be baking pane alla ticinese, one my favourite breads as a kid. Funnily enough my first article for Azione was about this special kind of bread, a thing which brought back to mind many colourful memories about my childhood and the afternoon snack I used to eat with my friends: bread and chocolate. Continue reading / Continua a leggere…