Dite che ci ho messo troppa enfasi?

#focaccia #pane #suaMaestaIlCarboidrato #onlyCarbs

Bread with TH80%, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
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Another bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
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Il timbro univoco del pane creato dagli artisti impavidi di Samarcanda - Il blog di Jacopo Ranieri

In una storia popolare molto amata in Uzbekistan, un potente khan straniero decise di non poter fare a meno di una particolare pietanza che aveva assaggiato durante una delle sue campagne. Ragion per cui lasciando la città che in epoca ellenistica veniva definita Markanda, prese al suo servizio dei fornai locali, dando ordine che questi ... Leggi tutto

Il blog di Jacopo Ranieri

Cette sacrée #famille dans la #farine.

#GéraldineGiraud

Le #pain du partage
La #saga des #boulangers #piémontais
de #NiellaTanaro
Il #pane dell' #esodo
Un seccolo d #emigrazione dei #pioneri dell'arte bianca

À Pépé et toustes les autres

bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
Pane di lenticchie rosse (a forma di torta),
carotine,
pomodori cuore di bue in insalata con basilico verde e viola (direttamente dal balcone),
maionese vegana aromatizzata all'erba cipollina (latte di soia senza zucchero, olio di semi di girasole, sale, limone, erba cipollina).

Pranzetto estivo molto buono 😍😍😍
(ok, se solo avessi potuto evitare il forno 🤣)

#vegan #veganfood #vegetarianmeal #vegetarianfood #legumi #lenticchie #soia #estate #pane #bread