Mantovanine

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Bread bread bread. Hydration, shaping, scoring – oh lord that’s something I can’t get my head over yet – how many different factors concur to a perfect loaf, bun or roll! Not to name temperature and lord only knows how much my oven sucks. The tricky buggar acts like a normal oven through 2/3 of baking, then suddenly turns into Mr Hyde’s oven and attempts to murder, uhm burn, whatever is in its mouth. Continue reading / Continua a leggere…

Garlic and Lemon Thyme Ciabattas for Twelve Loaves / Ciabatte all’aglio e al timo limonato per Twelve Loaves

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When this month’s Twelve Loaves theme came out I was so happy! Onions, garlic, chives, shallots, leeks and Co. Love them all and the choice is so vasti t was only a matter of flavour pairings. Michela just came by for a few days, bringing with her nice presents and a few little glass jars filled with herbs and spices. One particular herb stole my heart and amazed my tastebuds: lemon thyme. I wanted, at all costs, to use it in a bread. Lemon thyme and garlic, I just knew it would work. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio

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Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think? Continue reading / Continua a leggere…