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…
You Bake It
home baking made easy
Author: Stefano
Pizza with high hydration dough (80%)
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,…
Burger buns
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 – chestnut flour cake
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…
Why baking is in my DNA
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 – naturally leavened pizza dough
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…
Beer bread
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…
Hemp* flour cookies
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 alla genovese – fügassa
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…
Whole wheat flour French Croissants and Pain au Chocolat
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…