The baking below was inspired by a recent Pane Nero event in New York. I asked the Veneto baker, whose name is Renato Flaborea, to share his formula using a refreshed levain. Here are the results I got in my tiny Breville oven!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
0 Comments