Baker and art lover, white and not only. Author of the guide "Pane a colori" and content creator on Instagram. I specialize in the use of liquid sourdough and viennoiserie. I regularly hold courses and consultations, both group and individual, in person and online. Between colours, decorations, writing and mixtures, art is bread.
How to make spinach bread with whole wheat flour and sourdough starter? How to add spinach to the dough? How to handle the bran in whole wheat flour? There are some precautions to take to ensure a nice bright color and a good… …
How to make purple potato bread? How to ensure you get a bright and moderately intense color? What are the precautions to take to get the best possible result? And what impact do purple potatoes have on the rheology of the dough and… …
How to make blue bread naturally? What are pea flowers? And how do you put them into bread dough? What are the precautions to take to get the best possible result? And what impact do they have on the rheology of the dough and… …
How do you add a natural powdered colorant like saffron to a sourdough bread dough? How does it affect the formation of the gluten mesh and the rheology of the dough? Does it impact acidity and fermentation? Saffron bread… …
How do you laminate and fold the croissant dough? What types of folds are there? Which ones to choose? With what criteria? What thickness should you obtain? At what temperature should you work? What other precautions are useful to take during the puff pastry process?… …
What is meant by food coloring? What is the difference between natural food coloring and synthetic food coloring? What types of natural coloring are there, how are they obtained and how are they used? How do they affect consistency and taste? Like a canvas… …
What is bread scoring? What is bread scoring? Why is it done? And what are the most commonly used techniques? And what are the tools? How is an ear formed? And how is a… …
How to make croissants with mixed leavening in practice? Or how to make puff pastry with sourdough and brewer's yeast? How to work the dough, laminate it and cook it? Which croissant recipe to use? Introduction to the croissant recipe So, where… …
In the creation of croissants and viennoiserie in general, the choice of ingredients is one of the fundamental aspects of production, together with the technique and correct use of the equipment. The importance of the ingredients is given by the role they play in rheology… …
Boulangerie. Patisserie. And right in the middle, something new, something never tasted before, something that entered history on tiptoe but has been walking on its own legs for almost two centuries, proud of its identity: the viennoiserie. Self… …
