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maurizio
The Perfect Loaf
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Ahh, finally! My recipe and process for making canelé is now up at my website (link in profile). I’ve been working on these for so long and have tweaked and tried so many things, they’re truly a challenge that’s worth the effort. Even still, there’s always room for improvement. Thanks to @jessicakhabie and @michaeljamesbakes for helping and inspiring me to keep at these. Enjoy! 4K 239
Two-day naturally leavened cinnamon rolls with all the right soft textures and sweet-but-not-too-sweet flavors. #sourdough #baking #weekend #cinnamonrolls 4K 68
Lievito madre (“mother yeast”), for panettone, after 12 hours at room temp. Pretty ripe at this point and begging for food. Still playing with maintenance of this guy and I’m pretty sure acidity/pH are not where I want it, but it’ll get there. I choose to use this method where it’s submerged in water after feeding instead of wrapped and bound. After an hour or so it pops up above the water partially and continues to rise up above. The container is also a little large for the 100g lievito madre, 100g flour, and 40g water feedings but it’s all I have atm. Talk about lots of work, maintaining one of these is dedication! #sourdough #lievitomadre #panettone #baking #italian 3K 90
Ahh beautiful enriched dough going into the fridge. Dark flecks thanks to stoneground rye in my levain ✨ #baking #sourdough #rich 3K 31
Beautiful crust on yesterday’s 25% wg spelt, 25% wg hard red. #baking #sourdough #bread 2K 38
Lucious canelé batter, sufficiently viscous. Rich in egg, butter, sugar, rum, and vanilla. The aroma faintly reminds me of when I was a kid and my grandmother would make us zabaglione. #dessert #pastry #french 905 40

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Hello, baker!

Baking healthy and delicious sourdough bread at home can be challenging, but I’m here to help.

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