Blueberry Pine Nut Bread Recipe

Blueberry Pine Nut Bread Recipe

  Blueberry Pine Nut Bread Recipe. This recipe is made a natural pre ferment Poolish that will give the bread a unique flavor profile.   Blueberry Pine Nut Bread  Poolish Recipe: Flour 200 grams Water 200 grams Yeast 4 grams Bulk ferment Poolish 12 hours 

Ancient Roman Pinsa Dough Recipe

Ancient Roman Pinsa Dough Recipe

Ancient Roman Pinsa Dough Recipe. This is a traditional Roman pinsa recipes from our Master Baker in Rome. This dough requires a Poolish which is a preferment the Poolish needs to be prepared 12-16 hours in advance before adding to Pinsa Dough. Ancient Roman Pinsa 

Pinsa Romano Crust Recipe

Pinsa Romano Crust Recipe

        Pinsa Romano crust recipe, This unique crust dates back to ancient Roman times and is still a favorite among the Italians. Here is a traditional ancient easy to make pinsa romana recipe from our Master Baker from Rome. The secret is 

French Baguette recipe made with Poolish

French Baguette recipe made with Poolish

French Baguette recipe with natural pre-ferment Poolish. These baguettes are made with a natural pre-ferment known as Poolish. The poolish is made in advance then added to the final baguette dough giving the dough it’s natural strength, aroma and flavour. How does it work? Simple!