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RUSTIC ITALIAN BREADS (A) - Fall 2016 (click to enlarge)

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Recipes:
Focaccia
Roasted Garlic Bread
Kalamata Olive Bread
Ciabatta

• to print photos & recipes on PC: click to enlarge, then hold down Ctrl & press P
• to print photos & recipes on Mac: click to enlarge, then hold down Command & press P

Tips:
• For a nice savory focaccia, brush the dough with butter, top with fresh-grated asiago cheese, sprinkle with chopped chives.

• You can keep dough in the refrigerator for several days ... and it only gets better with time.

• Unlike loaves, when making flatbreads you do NOT need to let cold dough warm up first. While the oven pre-heats, roll some dough out, transfer to semolina-prepared parchment, add toppings, and bake as soon as the oven is hot. Because the dough is thin it will warm and proof as part of the bake.

• Use a sheet pan to transfer your parchment right to the top rack. With no pan to heat up it will bake even faster right on the parchment. Pull it back onto the sheet pan to remove when done.

Comments:
Just a quick note to let you know that this Rustic Italian class was a lot of fun. I know I said this before, but I do learn something new with each class. I enclosed pics of last night’s bread. You and your family have a great holiday season!
Tony

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