BREAD, A SIMPLE FOOD WITH AN AWESOME HISTORY, TRADITION AND CULTURE

A simple food, but with a complicated history.

FLOUR, THE VARIOUS TYPES AND THE GUIDE TO UNDERSTAND IT AND USE IT BEST-

THE STARTER, THE YEASTS, AND THE TECHNIQUES-

THE TEMPERATURE OF THE WATER, MIXER OR PLANETARY MIXER AND KNEADING BY HAND.

THE GLUTEN MESH, THE STRINGING, THE FOLDING AND THE TEMPERATURES-

BREAD COOKED IN POT

Protein and strength ( W ) of different type of flour in the market

POOLISH DOUGH FOR BREAD OR PIZZA

Today I decided to make a dough ready in 8 hours, with a Poolish yeast.

BRULÉ RED BREAD

I wanted to make a wine-based bread, but one that wasn’t bitter and with dried fruit to soften the flavour, so I tried and tried again until I got this rred bread.

Bread with Poolish dough in a pot

A bread cooked in a pot? Why you ask yourself! In the home oven for baking bread, water should be sprayed before placing the loaf in the oven. This is to increase the humidity in the cooking compartment and thus allow the bread to further develop its leavening, preventing the crust from hardening.