Gua Bao Submitted by Benito on January 15, 2023 – 2:03pm. I am still working on my steamed buns. Today I prepared to try again with a new sourdough gua bao recipe. I’ve added a tangzhong to make the flavor more complex and increase the hydration without making the dough handle like a higher hydration. … Read more
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: https://www.giorilli.com/ricette-item/panettone-con-uvetta-e-noci/ This particular formula … Read more
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
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
