Da ultima aggiungete la farina setacciata con il lievito per torte, poco per volta, usando una spatola di gomma e facendo dei movimenti dall’alto verso il basso per incorporarla tutta senza smontare la massa montata
La base si presta benissimo per essere personalizzata usando altre farine a base di noci, come la farina di mandorle, la farina di pistacchio oppure la farina di noci
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
It’s Maroggia’sMill Cookbok Friday again. IlRicettariodelMulinodi Maroggia. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible
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
To add more crispiness and crunch I added some mixed seeds which Alessandro, production director at Maroggia’sMill and my faithful miller, handed me over the last time I visited
When Alessandro asked me to develop some recipes to be printed on the corn meal packs that can be purchased at the Mill I accepted his request with enthusiasm, especially because his request was for some new recipes that would differ from the classic polenta to entice a little home cooks to try out different ways to use this flour
Questa volta è stato proprio Alessandro a suggerirmi di cimentarmi con il trapizzino. This time it Alessandro was the one suggesting the recipe to try out
Quanto mi piace la pasta fresca…perché non usare un poco di quella meravigliosa farina di segale che ho già usato per le mie girelle con chutney arance sanguinelle e cipolle
piadina, reinterpreted in a menu, Turkish pide, a classic white naan, persian lavash and msemmen) and that Maroggia’sMill Cookbook doesn’t even feature this type of bread
Ne ho fatte di focacce, dalla prima per Sourdough Surprises con carciofi e cavolo rosso, passando dalla focaccia di patate per finire con la focaccia con farina di semola rimacinata fine
Turmeric gives them an intense and pleasant flavour while ginger adds a little freshness. 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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