Dough bread

milk (700 ml) • cooked meat leftovers (150 grams) • butter (40 grams) • olive oil • all-purpose flour (170 grams) • black pepper • nutmeg • Salt

whole milk (about 700 milliliters) • sweet or spicy chorizo (about 125 grams) • mild semi-cured cheese (about 150 grams) • gluten-free flour (about 125 grams) • Spray oil (if using an air fryer) • eggs • Gluten-free flour • Gluten-free breadcrumbs

First, the starter: • flour (about 400 grams) • fresh yeast (about 25 grams) or 1 tablespoon dry yeast (about 12 grams) • water, approximately (about 230 ml) • For the dough: • flour (about 600 grams) • salt (about 16 grams) • sugar (about 80 grams) • fresh yeast (about 25 grams) or 1 tablespoon dry yeast (about 15 grams) • vegetable shortening (about 100 grams) • water (about 240 ml)

Triticum flour (about 300 grams) • purple carrot purée (about 210 grams, or use beetroot) • water (about 99 grams) • sourdough starter (about 90 grams) • salt (about 6 grams) • Turmeric Dough: • Triticum flour (about 300 grams) • scant cup water (about 220 grams) • sourdough starter (about 90 grams) • salt (about 6 grams) • ground turmeric

Fresh pizza dough • Barbecue sauce • Manchego cheese • Shredded mozzarella cheese • zucchini • red bell pepper • leek • Goat cheese log • Oregano

all-purpose flour (about 80 grams) • spelt flour (about 80 grams) • baking soda • Dried herbs of your choice • Olive oil • Salt • sardines in water or olive oil • zucchini • red onion • Edamame (soybeans) • Tomato sauce • Shredded cheese •

Italian mortadella • Jamón ibérico (Spanish cured ham) • Gorgonzola cheese • Ricotta cheese • Parmesan shavings • Cherry tomatoes • Kalamata black olives • Caperberries • Homemade breadsticks made with pizza dough (https://cookpad.wasmer.app/es/recetas/14497531-pizza-casera-con-prefermento?via=you_tab_my_recipes) • fresh basil with stems • Parmesan cheese • garlic clove •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 6 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • butter, cut into pieces, at room temperature (about 100 grams) • warm milk (about 150 mL) • Zest of 1 lemon • Zest of 1 orange • orange blossom water • rum •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 12 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • eggs • butter, cut into cubes, at room temperature (about 100 grams) • warm milk (about 150 mL) • fresh yeast (about 25 grams) • Zest of 1 orange • Zest of 1 lemon •

bread flour (about 500 grams) • active dry yeast (about 10 grams) or 1 ounce fresh yeast (about 28 grams) • warm water (about 300 ml) • sugar (about 20 grams) • salt (about 8 grams) • water (about 2 liters) in a pot • baking soda (about 15 grams) • egg white, beaten • Sesame seeds • Black sesame seeds • Poppy seeds • Cream cheese (like Philadelphia) •

Biga: • bread flour (about 450 grams) • water (about 450 grams) • fresh yeast (about 1 gram), or if using dry yeast, use 1/8 teaspoon. (For a long fermentation of about 12 hours) • Example for faster fermentation: For 3 hours use 2 1/4 teaspoons (about 7 grams); for 8 hours use 1 teaspoon (about 3 grams); and for 12 hours use 1/4 teaspoon (about 0.9 grams) • Dough: • bread flour (about 300 grams) • water (about 120 grams) • salt (about 14 grams) • Olive oil for greasing

For the infused milk: • whole milk (250 ml) • Peel of 1/2 lemon (yellow part only) • Peel of 1/2 orange (orange part only) • cinnamon stick • orange blossom water • sugar • For the starter dough: • infused milk (110 ml) • fresh yeast (10 g) • extra strong bread flour (Manitoba flour) (130 g) • For the dough: •

sugar (40 grams) • fresh yeast (20 grams) • bread flour (80 grams) • milk (280 grams) • egg yolks • orange blossom water (15 grams) • Dough • bread flour (350 grams) • plus 1 tablespoon sugar (80 grams; consider increasing slightly) • salt (6 grams) • Zest of 1 orange • Zest of 1 lemon •

dry yeast* (1 gram) • bread flour (20 grams) • warm water (10 grams) • Starter • bread flour (300 grams) • lard (20 grams) • egg • water (100 grams) • dry yeast* (2 grams) • plus 1 tablespoon sugar (115 grams) • Lard

Starter ingredients: • water (50 ml) • fresh yeast (15 grams) • bread flour (90 grams) • Ensaimada ingredients: • plus 1 tablespoon water (100 ml) • plus 1 tablespoon sugar (120 grams) • large eggs • butter (40 grams) • Starter • bread flour (410 grams) • salt (5 grams) •

bread flour (125 grams) • warm water (63 ml) • active dry yeast (3 grams) • sugar (75 grams) • eggs • bread flour (375 grams) • active dry yeast (5 grams) • warm water (175 ml) • salt • Butter or lard • To finish: powdered sugar

Schar gluten-free bread flour mix (470 grams) • olive oil (74 ml) • oil from the sauté and tuna can (26 ml) • warm water (175 ml) • white wine (30 ml) • egg • baking powder for bread • salt • egg for brushing • onion • red bell pepper • crushed tomatoes (400 grams) •

bread flour (about 350 grams) • fresh yeast • water (about 120 ml) • extra virgin olive oil (about 60 ml) • lard (about 60 grams) • Escalivada (roasted peppers, eggplant, and onions) • Smoked sardines • Extra virgin olive oil • Salt and pepper

whole wheat sourdough starter (35 g) • water (35 g) • all-purpose flour (70 g) • active sourdough starter (120 g) • water (75 g) • large eggs (about 4 1/4 oz/120 g) • melted butter (70 g) • bread flour (120 g) • all-purpose flour (280 g) • sugar (50 g) • salt (4 g) • milk (350 ml) •