Massimiliano Prete, Luca Pezzetta e Friedi Schmuck ci svelano le loro ricette per fare il pane in casa.
Il naan è un pane tradizionale della cucina indiana fatto con lo yogurt, ideale per accompagnare piatti tipici come curry e stufati. Ecco la ricetta!
Il pane ciabatta è un tipo di pane tipico italiano,caratteristico per avere una crosticina croccante e una mollica molto morbida.Questa sofficità viene
Simit è un bagel turco ed è il pane tradizionale della Turchia, è tondo ed è modellato a treccia. Lo si trova in vendita in tutte le panetterie e per strada su carrettini, è lo street food più famoso. I bagel sono preparati con ingredienti semplici, hanno una crosta croccante per via dei tantissimi semi…
You made sourdough bread and now it’s time to bake it. You know you need steam to get that rise and crust but it’s just so darn hard to get it. You need a tray with water, add water to the base of your oven, etc. In this post, I will tell you how to bake sourdough bread in a Dutch oven and why it’s easier than the alternatives you have with a home oven. The steam The presence of steam helps the bread expand, preventing the crust for forming too fast. Also, it helps with the shine of the…
Based on a recipe from King Arthur FlourDelicious and stunning loaf filled with fresh basil, tomatoes, garlic, and shredded cheese.
Our no-knead Turkish bread is the easiest bread you will make as it requires no kneading, only just mixing the ingredients and then shaping . NGREDIENTS . Turkish bread: Flour: 3 cups and one thirdYeast: a teaspoon (dried)Sugar: a teaspoonSalt: a teaspoonWarm water: a cup and a halfOlive oil: a large spoonSesame: 2 tbspLove pond: a teaspoonEgg
Il Brezel è un tipo di pane di origine alsaziana molto popolare tra le popolazioni di lingua tedesca, e quindi diffuso soprattutto in Germania, Austria, Svizzera e Alto Adige. A Monaco di Baviera a…
This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe. Notes: As always, for best results, use a digital scale to measure the flour. I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour, which is 12.7% protein), that is ideal, especially if you live in Canada or abroad. If you live abroad or if you live in a humid climate, this may take a try or two to get right — I suggest making it once as written; then reducing the water by 50 grams or so depending on your results.) I find a bench scraper particularly helpful for this recipe. I also really love using a straight-sided vessel (with lid) both for letting the dough rise and storing it in the fridge.
Ein Leser hatte mir Anfang Februar eine Mail mit einem Foto geschickt. Darauf zu sehen war ein rustikal aufgerissenes Bauernbrot, auf dem ein Stück deftigen Schinkens thronte. Solch ein Brot, wie er es auf dem Foto einer Food-Zeitschrift gesehen hatte, wollte er gern backen. Nur leider fand er kein passendes Rezept. Ich habe mich an die Weiterlesen...
Everything Bagel Soft Pretzel Knots
This bread holds a special place in my heart. I grew up with it at every meal and it's my favorite bread, ever. My dad would come home with stacks of fresh barbari and I would be so excited to eat a slice of the fresh bread as he would cut them up. Since we ate this every day, he would buy them by t
Simit is a crunchy, ring shaped, braided street bread with an amazing nutty flavor of toasted sesame seeds.
A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
è una torta salata molto bassa a base di farina di ceci, semplice e molto gustosa. Viene cotta in teglie tonde basse molto grandi, nel forno a legna.
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
Während anderswo das neue Jahr schon längst begonnen hat, hinkt der Plötzblog hinterher. Da der Umbau weder teurer noch deutlich länger gedauert hat, als geplant war, verkneife ich mir Vergleiche zum BER oder zum Leipziger Citytunnel… Am obligatorischen Jahresrückblick soll es nicht fehlen. Wem das zuviel ist, der scrolle nach unten zu meinen Lieblingsbroten 2013. 2013 war Weiterlesen...
Every so often my kids and I will walk down to our neighborhood Italian bakery. I usually let them pick a treat for the road, and my son almost always walks past the cookies and pastries and chooses a plain, white Italian roll. (Once he did ask for a rum ball. Good thing I asked […]
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
Authentic Malaysian flatbread recipe or famously known as roti canai. Fluffy and soft with crispy edges. This homemade roti canai is very easy to prepare.
Bread improver can be an industrial chemical or something as simple as an egg yolk, depending how you define the term and what kind of improvement you want to make to your bread. Most of them either increase yeast activity or improve the dough's gluten structure and ability to trap CO2.
When we chose Norway as the Scandinavian country we’d study for geography club, it was really all about the Vikings. The clothes, longboats, food, and way of life is fascinating Really, what little boy could resist? My rough and tumble boy certainly wasn't one to resist the topic, and frankly, my girls were just as excited
Lange ist es her, dass ich die Baguettes nach Anis Bouabsa gebacken hatte. Mit meinem neuen Ofen wollte ich das Rezept nochmals ausprobieren. Dafür habe ich es in Nuancen verändert. Unter anderem ist etwas mehr Salz hinzugekommen und die Knetzeit wurde reduziert. Geformt habe ich die Teiglinge als „Banettes“. Das sind kleinere Brotstangen mit langen, Weiterlesen...
Make and share this French Bread Rolls to Die For recipe from Food.com.
Als zorra die Bordelaise nach Daniela bzw. nach dem Sourdough Angry Baker gebacken hatte und andere Brotblogger nachzogen, war auch für mich die Entscheidung gefallen, es mit dem Rezept zu versuchen. Schließlich lockte die tolle Porung. Der erste Versuch viel mäßig aus. Das lag nicht zuletzt daran, dass der Teigling im Gärkorb hängen blieb und ein Weiterlesen...
This recipe produces authentic artisan French baguettes with a thin, crusty outside and a fluffy, chewy inside. This recipe creates two baguettes about 14 inch (36 cm) in length.
My Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that's even better than you've had before.
Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.
This sweet buttery bread is a delicious German Christmas tradition! You can make this with or without marzipan.
Ein Teig, viele Möglichkeiten. Im Almkurs haben wir aus diesem Teig nicht nur über Nacht geführte Ciabatta und Fladenbrote gebacken, sondern auch eine hervorragende Pizza. Auch Wurzelbrote, Focaccia oder Fougasse sind ohne Probleme möglich. Die Vorteigzutaten mischen und 12 Stunden bei Raumtemperatur (20°C) reifen lassen. Alle Zutaten 5 Minuten auf niedrigster Stufe und weitere 13-15 Minuten auf Weiterlesen...
August is my favorite month so far for Twelve Loaves because we are working with herbs. I love them all. I find great joy in preparing a dish and walking to my herb plant boxes in my front yard and snipping a few leaves or bunches of fresh herbs to add to my meals for the day. I guess it makes me feel nostalgic. My daughter cringes if I use the word vintage. It is a joke now with us and she points out all things vintage to me. It is true. I do feel connected to a simpler time. I enjoy old things. I find myself happiest when I have worked hard all day and then sit down to a meal that I made from scratch using ingredients that I grew. Popovers are a vintage dish to me. They use basic ingredients that we have had in our kitchens for centuries. They are an American version of the Yorkshire Pudding from England. I usually make them "as-is" but last week I decided to have some fun with them. I wanted to incorporate a fresh herb into the batter and add a bit of cheese to see if they would still be loved by my family with the extra ingredients. Isabella asked for seconds and thought they were the "bees knees". I guess they were too. Making anything gluten free from a regular recipe is challenging. I am working with some of the same ingredients but then adding new flours and starches to the mix. Sometimes it works and every once in a while it does not. This time it worked. The outside was crispy, the inside hollow and the top "popped" over the top of the pan, hence we have a great Gluten Free POPOVER! YAY. I get excited about this stuff because those that have to eat with food restrictions give up a lot of their favorite foods. It makes me happy when I can share a recipe that brings an item they miss back into their diets. I hope that you will experiment with your own popover version mixing up the herb of choice. Try thyme, rosemary or parsley--or get crazy--and combine all three. Scroll to the bottom of this post to see my friends recipes too! We have a great selection for Twelve Loaves this month. The highlighted links will redirect you to their pages. If you need help converting a recipe to gluten free, let me know. Most recipes can use a basic all purpose gluten free flour to exchange 1:1 for the wheat based flours. NOTE: To guarantee the success of this recipe I encourage you to use the volume measurements. I have tried to get the cup measurement as close as possible but using the grams will guarantee the recipe turns out the same each time. The batter is thicker than crepe batter yet thinner than pancake batter. If the batter seems too thick, add a bit more milk. If the batter is too loose then add more rice flour. Gluten Free Basil Parmesan Popovers Makes 12 4 large eggs 215g (just under 1 cup) milk 85g (1 cup) tapioca flour 110g (1 cup)white rice flour, fine 1/4 teaspoon xanthan gum or guar gum pinch of salt 2 tablespoons lard or butter, melted (used in bottom of popover pans) 1 tablespoon fresh basil, minced fine 2 tablespoons finely grated parmesan (divided between the 12 popovers) lard, for popover pan 1. Preheat oven to 450 degrees. 2. In a medium bowl combine eggs and milk. In a separate bowl combine dry ingredients and whisk well. Add the two together. Whisk until the batter is smooth. 3. Mince the basil and combine with egg batter. 4. Let batter sit for 15 minutes. While batter is sitting, put a small dab of lard or butter into each popover. If you use butter, adjust time, because it may burn. My pan has 12 popovers. Put pan in oven long enough to heat pan and melt lard, about 5 minutes. 5. Take pan out of oven and ladle the batter into each popover. They should be about 3/4's of the way full. Sprinkle the batter with a dusting of parmesan cheese. 6. Return to a very hot oven and let cook18-20 minutes. Do not open the oven to keep checking on them. This may cause them to not rise or POP. 7. Remove from oven and serve immediately or let cool and refrigerate leftovers. My kids reheat them in the microwave with butter, lemon and powdered sugar. Thyme for Beer Bread by Kudos Kitchen by Renee Pesto Quick Bread by Rhubarb and Honey Basil Buns by Rise of The Sourdough Preacher Herbed Skillet Cornbread by Magnolia Days Rosemary Grissini by Cake Duchess Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story Herbed Buttermilk Biscuits by That Skinny Chick Can Bake Keema Naan by Food Lust People Love Gluten Free Basil Parmesan Popovers by Simply Gourmet Pull-Apart Bread w/ Herbs & Seeds by girlichef Pesto Bread by Karen's Kitchen Stories #TwelveLoaves August: Herbs If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do! 1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thank you to Sherron from Simply Gourmet for hosting this month’s event! Written by Sherron Watson
This gluten free artisan bread will CHANGE.YOUR.LIFE!! Seriously. Crusty bread that you thought you'd never have again. One bite and you will absolutely be in HEAVEN! Better still, no one will know it's gluten free!
Lepinja Bread, Croatian Flatbread, is a crusty bread with a lovely crumb that is perfect to be served with any dish. Somun is a great bread to soak up any flavor that we serve it with.
Full of yeasty flavor, this crusty gluten free sourdough bread with a soft crumb is made with a wild yeast starter, and no commercial yeast.
