Food Science and Molecular Gastronomy
The lockdown has been an occasion to dedicate some time to baking. Even myself has attempted to grow LI.CO.LI, the liquid sourdough (with a poor outcome, though, but that’s a topic for another post!), not to mention backing brioches, pizza, focaccia and so on. Not bad, eh?
Read MoreBrioches are neither cornetti nor croissants, even if in Italy those terms are used interchangeably. Brioches are sweet buns that, differently from cornetti and croissants, are not layered. Example of Italian brioches are the Roman maritozzo or the polacchina.
Read MoreLast recipe, at least for a while, of the series baking. Next week, we will start a very different topic, much more summery, I am happy to say :)
Read MoreHot cross buns are Easter’s traditional sweet breads. They typical of the Anglo-Saxon Easter and, thus, widely diffused in all Commonwealth’s countries. Definitely lighter than the Italian colomba, these buns are traditionally served on Good Friday for breakfast.
Read MoreLet’s get to the point now: dough that doesn’t torque. I faced this problem last week, when preparing the dough for colomba, the Italian Easter’s cake. I have been preparing complex dough, like that of panettone or colomba, since two years and I never got in trouble with torquing, till the other day. I was in the first step of preparation, when the fats haven’t been added yet, but the dough didn’t torque. Level of anxiety was rising, along with panic and desperation…did you get with mood? How that happened? It never occurred to me! What I was going to post on Thursday? “Sorry, folks, but my dough didn’t come right. Forget about colomba this year, we will talk about that next Easter” :P
Read More