Herewe go again with another post for Maroggia’sMilland its Cookbook. Dissolvetheyeast in thelukewarmmilkand add half of theflour, stirring untilthemixture is free of lumps
To givethem a special flavour and rustic texture I addedwholeryeflour (I think it is quite plain to everyone how much I love this flour) andextra virgin oliveoil
Maroggia’sMillspecial pizza flourhelpsthe dough to developand proof in thebestpossible way, providing with a soft crumb and a crunchy crust, whiletheryeflourgives this focaccia a rustic flavour andtexture
Durante l’ultima visita Alessandro mi ha chiestoditestarelepotenzialitàdellafarinaper pizza dei nostrani della Migros, una misceladifarinadifrumentoefarinadisemola rimacinata fineidealepercucinare un’ottima pizza comeperfettaperfare la pasta in casa
I havealreadyexperimented with a breadrecipe using Maroggia’sMill pasta and pizza flour (which is a mixture of wheatflourandveryfinely ground semolinaflour) and I was pleasantlysurprised
Stop just a fewmillimetres from theedge, the dough willexpandwhile proofing and rising. I mixedthefriscello with a special pizza flour to givethe dough elasticity, as semolinaflour doughs tend to breakeasilytheglutenstrandswhilebeingkneaded (resulting in few air pocketsand minor rising of thebread)
After having delighted you with my rye, toastedflourandthymecrackers, emmerknacker brot with mixedseeds, driedwildfennelleaves, lemonandpeppercrackers, sourdough crackersand sourdough bread thins I think it’s about time to present you a newrecipeMaroggia’sMill Cookbook, this time using a part of pastry flourandshortening to favour crunchiness
In a bowl mix thewhiteflour, hazelnutflourandliquoricepowder. This recipelendsitselfwell to becustomized using othernut-basedflours such as almond flour, pistachio flour, or walnut flour
I had beencontemplatingtheidea of using Maroggia’sMill multigrain flour, a deliciousmeal consisting of a mix of wheat, durum wheat, ryeandspeltflour with which I havealreadymadeseveral good recipeslike this ciabatta, sesameseedsandpolenta taragna grissini, crispy fennelseeds, lemonzestand black pepper donuts and last but not leastthesevery tasty oilandwild garlic bread rolls
Dissolvethe oat milkandoil in theprefermentand add theflourmixed with cocoa powderand salt. So hereare my giraffe buns for you and for Maroggia’sMill Cookbook
WhenAlessandroaskedme to developsomerecipes to beprinted on the corn meal packs that can bepurchased at theMill I accepted his request with enthusiasm, especiallybecause his request was for somenewrecipes that would differ from the classic polenta to entice a littlehome cooks to try out different ways to use this flour
A perfectrecipe to post for Maroggia’sMill Cookbook. Ilpane risulta croccante fuori e ha una mollica sofficissima e i sapori del cioccolato fondente, dellozenzerocandito (la ricettaper farlo a casa la trovate qui) edella scorza d’arancia si sposano benissimo
Add theflour, sifted with baking powder, and stir until smooth. I’m back with the bimonthly appointment with Maroggia‘s Mill Cookbook and with my licorice fixation as well
Sift togetherflourand salt. Andhereweare, back to theMill’s cookbook. With an incredible timing I came across a recipe for pici, a tuscan pasta, by Margherita/Lapetitecasserole, andloved so much its rustic simplicity I just had to do it straight away
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