Hamburger buns (tangzhong method)
This is a new version of my hamburger buns recipe. The difference is mainly the use of “tangzhong” (aka “water roux“). This Japanese technique cooks…
This is a new version of my hamburger buns recipe. The difference is mainly the use of “tangzhong” (aka “water roux“). This Japanese technique cooks…
For a long time I wanted to try pizza with a highly hydrated dough (80%, i.e. 800 ml of water on a kg of flour,…
These buns are really soft and delicious. They are perfect for burgers, but if shaped as smaller buns, they can be good for breakfast, with…
Castagnaccio is an Italian cake, typical of Tuscany region, made with chestnut flour, milk, olive oil and pine nuts. There are many different versions, with…
Passion, it’s all about passion. Not only for baking, it is something more, it is something that we (I have a twin brother and I…
Pizza is the universal food, you can have pizza almost everywhere in the world. What is the “original” pizza dough recipe though? There is no…
I’ve read many times about beer bread, but I never tried that. I love beer, in particular the dark/brown ones. In this smoking hot summer…
I’ve been in Italy for a long weekend recently. I spent a couple of days near Ancona, Marche region. Simply beautiful! During my stay I…
Focaccia is a flat bread, very common in all Italian regions. In Genoa, a coastal city in North Western Italy, focaccia is particularly soft and…
I bake French Croissants at least twice per month. The recipe is the same old one and the results are predictable and consistent. Delicious of…