The Giorilli Panettone | The Fresh Loaf

Dear fellow bakers, I thought I would share with you the results of my first attempt to make real, non-yeasted, panettone. I had made yeasted ones quite a few times before, and I thought it was time to make the real deal. I chose maestro Giorilli’s formula that is available here: This particular formula … Read more

“Montanara-Style” Sourdough Pizza | The Fresh Loaf

Deep-fried pizza until the crust is golden, topped with sauce, basil, and cheese, then baked in a wood-fired oven to melt the cheese and crisp the crust even more. That is a pizza Montanara. The description doesn’t even sound remotely Italian; it sounds as if it is something made-up but is not. It turns out … Read more

Sourdough Buttermilk WW Cherry English Muffins

Who doesn’t like a good English Muffin…toasted with butter or cream cheese? Nobody that I know of or at least admits to it! I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favourite. It’s adapted from a version I found on King … Read more