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maurizio
The Perfect Loaf
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My fav mix lately: 50% medium protein white, 25% whole grain spelt, 20% red fife (thanks @flourist!), 5% whole grain rye, 1.9% salt, 85-87% hydration, 8% prefermented flour. FDT: 27C. 3.5 hr bulk and 12 hour retard at 5C. Topped with quick cooking oats. this bread likes a double slash when shaped long (these are 900g): you’ll eek out a bit more rise w/ beautiful bloom. #sourdough #baking #bread 2K 37
Google came by earlier this year to spend a few days baking with me at home. I got to share my obsession with baking sourdough and to talk about my other life as a software engineer and co-creator of the SkyView app. I got to talk endlessly about bread, baking tools, spreadsheets, and fermentation. By the end, I think they just wanted to eat some bread 🙂 Thanks for the visit! #imakeapps #baking #sourdough #skyview 2K 223
Ahh panettone, you tricky beast. Still playing with this naturally leavened wonder. This is the primo impasto after 10hr overnight @ 28C—almost quadrupled. Super strong rise but as my previous tests have shown, that means nothing. Most of my issues have presented in the next phase, the secondo impasto. We shall see if my lievito madre maintenance and usage was more on point this time! #baking #panettone #lievitomadre #sourdough 4K 69
I took a stab at this naturally leavened cinnamon roll recipe by @kingarthurflour and did a little write up for their blog on the process. They came out fantastic! I chose to do a two day ferment with this dough and retarded it in bulk, making rolling and topping the next morning super easy. Some seriously fluffy buns right here ✨#baking #sourdough #kingarthurflour 4K 131
Sliding into Sunday with an easy cookie bake. Still based on my fav recipe at the NYT from @davidleite! #cookies #weekend #baking 2K 27
Early mornings out of the oven. 50% white, 50% whole grain (spelt/wheat/rye). Starting the weekend right ✨ #baking #sourdough #bread 2K 40

Canelé

Canelê pastry

This recipe isn’t about bread, and at first glance, it might seem out of place on a website revolving around natural fermentation — seeing as there’s, gasp!, no fermentation at all — but read on and I know you’ll see the fit. A canelé is a small French pastry containing a mix of vanilla, rum, egg, butter, sugar, and flour. They’re quite challenging to make, requiring patience, practice, attentiveness, and perseverance. But the result? A small treat with a deeply caramelized shell and a soft, custard-like interior. The enticing look of these little pastries plays all too well to seduce, and their aromatic mix of burnt sugar, rum, and vanilla seals the deal. With interest piqued, questions ensue from those unfamiliar, and after trying, a steadfast disciple is born. In other words, when you make them, be sure to make extras.

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