Lately I’ve been extending my baking skills and I’ve been practicing the ciabatta recipe from Iban Yarza’s book, Pan Casero, which I think is delicious. I say extending my baking skills because it’s the first time I’ve tried a preferment recipe and more specifically poolish. Poolish have zero complications in comparison with the straight doughs,...
As I promised, here is a small note about my experience using baking stones and some things I think you should take into account if you decide to use one.
Since it’s Sunday let’s have some pizza for dinner. Here is the pizza recipe I usually make at home, and what I would call our standard pizza. It’s really rare that we don’t bake one once per week or at least two weeks.
Ok… as I promised in my previous post, here it’s my bread recipe for straight dough. I’m not going to fully explain the techniques, since they are already explained in the earlier post. There, you can also find what tools you need and, in case you want to change the ingredients quantities, the tables for bread and pizza.
When I started to write this post, it was going to be just my bread recipe, as promised in my previous post. However, as I dug down little my little explaining the basics of bread making, I realize that I’d be better to make a post just explaining the basic of bread and pizza making and then in two other different post explain the recipes. Again...
Anyone close to me, or that’s been hanging out with me for a while, knows that I’m a bakery enthusiast. Ok, perhaps I’m not an enthusiast, but let’s say just an aficionado that like to bake bread and pizza from time to time. This hobby started basically when we arrived to Finland and we brought with us a bread machine that a friend gifted to us....
