Anche il pane…
1 min lezen
Dear visitors,
Due to the international character of my visitors, I chose to start writing my updates in English. For now, the first post will be quite short but tasty nonetheless.
After making La Verace Pizza Napoletana last night, I had some left over dough. Since the flour I’m using (Mulino Marino’s 00) is also very suitable for bread, I decided to let my oven cool to about 250 degrees Celcius. After some hours, my dough was ready for bread-baking and this beauty came out. It was well worth the effort, although it was 01.00 a.m…
Just have a look at the result and beautiful crumb structure!
For more information about the flour: www.mulinomarino.it
