Italy

Bread St. Vith

After having to postpone my trip, I was finally able to visit Saint-Vith, Belgium, where Puratos opened its Sourdough Library a few years ago. The library’s goal is to collect sourdough in all its diversity and… weiterlesen

Pane Gusto

After a short summer break, it is time to bake again and the “Pane Gusto” begins. This bread came about by chance, because the recipe consists exclusively of pre-doughs that come from daily production in the bakery. The proportion of… weiterlesen

Garlic Rosemary Focaccia

The recipe for Focaccia should be considered a baseline. Only stick to the amounts of predough and sourdough in the recipe! It’s up to each person to pick which flour they want to use, since the water content in the… weiterlesen

Grill Baguette

With its floury crust, the Grill Baguette is a typical mediterranean bread that fits every occasion! The wheat sourdough lends the bread a light sour note and the addition of the poolish gives rise to a rounded flavor.  This recipe… weiterlesen

Pane con Olive

Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”. The effort may seem… weiterlesen

Mini-Panettone

19th day of Advent Ingredients for the pre-dough: 200g Italian flour Tipo 0100g water 30°C  60g refreshed Lievito Madre  75g soft butter  50g cane sugar  40g egg yolks (2) Instructions: Slowly mix flour, sugar, butter and water for 12-15 minutes. Then add the active… weiterlesen

French Meringue

18th day of Advent Ingredients:  300g egg whites300g fine granulated sugar 150g powdered sugar   10g wheat starch        + dark chocolate to decorate (e.g. Robe Noire) Instructions: Sieve the powdered sugar and the wheat starch.Beat the egg whites and half the granulated… weiterlesen

Chocolate Almond Cakes

17th day of Advent  Ingredients: 215g tempered milk215g Wheat flour Type 700  20g Yeast Mix these ingredients and allow it to rise for 60 minutes. 285g Wheat flour Type 700  40g Yolks (2)100g Honey 90g  Soft butter 10g  Salt   5g  Stollen spice 80g  Whole almonds… weiterlesen

Croissants with Poolish

3rd day of Advent Poolish: 200g Wheat flour Type 700200g Water 20°C     2g Yeast Stir together the ingredients and let it rise for 2 hours at room temperature. Then the poolish matures at 4°C /18-24 hours in the refrigerator. Butter… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

Choux Pastry- Eclair

Choux pastry is known for its almost neutral taste that, in addition to the large cavities on the inside, lends itself to being filled with both sweet and savory fillings. The choux pastry is unique in its production: from the… weiterlesen

Olive Bread

Olive bread is an Italian speciality featuring a lightly floured crust and irregular pores. The smell of fresh olives permeates the entire loaf while also providing for a long shelf life. An additional whiff of olive oil and fragrant thyme… weiterlesen