Palmento

Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about a formula which called for just 33-percent semola, I decided to tweak it by using it in the ferment as well as in the final dough....

Il Trucco Mio (Anatomy of a loaf)

One thing I like mostly is making bread that other bakers define as their best. One such is Sullivan Street Bakery’s truccione saré. Here’s mine.

Cornetti

What's the difference with cornetti and croissants? Well, cornetti have more sugar than typical croissants They can also be baked substituting lard for butter. And lamination can sometimes make cornetti less layered and flaky  In general, cornetti are cakey...

Three Bakers

Facebook Groups may never offer an alternative to a real kitchen, but recently I had the chance to use this 21st century technology platform for a pan-ocean collaboration. Working with Thierry Delabre in Paris and Marcos Cerutti in Rio de Janeiro, it allowed the three...

Pane Francese

Pane Francese is an Italian nod to French baguettes. Below is my micro-bakery attempt, which led to a somewhat wobbly (almost unmanageable) loaf, even after mixing, autolyse and folds. My dough was a quick proof that I tried shaping like a baguette. I ended up with...