Filone croccante

A fragrant bread made with sourdough starter. You can prepare it in the evening and bake it the next morning, as soon as you wake up, so you have fresh, crusty bread for breakfast. 550 g water 550 g Manitoba flour 25 g salt 300 g sourdough starter, refreshed three hours ago 450 g type 2 flour 150 g water

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Filled chocolates
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Filled chocolates

GENOESE FOCACCIA by Ezio Rocchi PERFECT ORIGINAL RECIPE
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GENOESE FOCACCIA by Ezio Rocchi PERFECT ORIGINAL RECIPE

Pane di Gela - 2° Parte - Rinfresco del criscenti o lievito madre
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Pane di Gela - 2° Parte - Rinfresco del criscenti o lievito madre

A Traditional French Bakery | Sourdough & Wood-Fired Oven | FOURNIL RÉSISTANCE
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A Traditional French Bakery | Sourdough & Wood-Fired Oven | FOURNIL RÉSISTANCE

LIEVITO MADRE FACILE PASTA MADRE e ricetta del PANE BRUTTO di Rapanello
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LIEVITO MADRE FACILE PASTA MADRE e ricetta del PANE BRUTTO di Rapanello

The Biggest Mistake in Bread Making! To Knead or Not to Knead?
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The Biggest Mistake in Bread Making! To Knead or Not to Knead?

I ruined 8 sourdough loaves [so you don’t have to]
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I ruined 8 sourdough loaves [so you don’t have to]

Fruit ice cream with only 3 ingredients
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Fruit ice cream with only 3 ingredients

Außen knusprig und innen saftig - Dinkelsauerteigbrot wie vom Bäcker Schritt für Schritt erklärt
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Außen knusprig und innen saftig - Dinkelsauerteigbrot wie vom Bäcker Schritt für Schritt erklärt

PANE FATTO IN CASA CON LIEVITO MADRE - SEMPLICE E VELOCE!
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PANE FATTO IN CASA CON LIEVITO MADRE - SEMPLICE E VELOCE!

The Sourdough Batard With Explosive Oven Spring Every Time
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The Sourdough Batard With Explosive Oven Spring Every Time

Crispy seeded rolls in ONLY 4 hours! (Baker quality)
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Crispy seeded rolls in ONLY 4 hours! (Baker quality)

I don't buy bread❗️ I learned this trick in an Italian restaurant. Excellent bread recipe❗️
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I don't buy bread❗️ I learned this trick in an Italian restaurant. Excellent bread recipe❗️

The Swedish Baker Who Beat the French at Croissants
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The Swedish Baker Who Beat the French at Croissants

Cremona Cake
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Cremona Cake

Pane in cassetta e pan bauletto
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Pane in cassetta e pan bauletto

Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina
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Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina

Insufficient leavening power in the sourdough? These feeding ratios change everything.
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Insufficient leavening power in the sourdough? These feeding ratios change everything.

Pane rustico al grano duro - E' sempre mezzogiorno 13/09/2021
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Pane rustico al grano duro - E' sempre mezzogiorno 13/09/2021

Focaccia genovese
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Focaccia genovese