La farina a lunga lievitazione delMulinodi Maroggia da’ un prodotto ben lievitato, dalla mollica soffice e dalla crosta croccante, mentre la farinadisegale conferisce un buon gusto e texture rustici
To give them a special flavour and rustic texture I added whole ryeflour (I think it is quite plain to everyone how much I love this flour) and extra virgin olive oil
Aggiungete il liquido allafarina e mescolate fino a che la farina è assorbita. I have already experimented with a bread recipe using Maroggia’sMill pasta and pizza flour (which is a mixture of wheat flour and very finely ground semolina flour) and I was pleasantly surprised
I had been contemplating the idea of using Maroggia’sMill multigrain flour, a delicious meal consisting of a mix of wheat, durum wheat, rye and spelt flour with which I have already made several good recipes like this ciabatta, sesame seeds and polenta taragna grissini, crispy fennel seeds, lemon zest and black pepper donuts and last but not least these very tasty oil and wild garlic bread rolls
I used Maroggia’sMill Nostrana flour and the result is soft and spongy to perfection, very moist and sweet without being sickening (to avoid it being to sweet I decided not to cover it with a white chocolate glaze, which is to my taste a bit too sugary)
Once the water is about to boil, add the flour, stirring quickly and energetically to avoid lumps and cook until the mixture stops sticking to the bottom of the pot
It can also be toasted and reduced to a fine powder to produce farina bona, a special flour which is typical of the Valle Onsernone, a Valley in Ticino
After having delighted you with my rye, toasted flour and thyme crackers, emmer knacker brot with mixed seeds, dried wild fennel leaves, lemon and pepper crackers, sourdough crackers and sourdough bread thins I think it’s about time to present you a new recipe Maroggia’sMill Cookbook, this time using a part of pastry flour and shortening to favour crunchiness
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