Bread flour

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

bread flour or all-purpose flour (about 490 grams) • All-purpose flour, • pizza yeast • warm water (about 310 ml) • Salt • Extra virgin olive oil • Sugar

bread flour (about 300 grams, W 270) • plus 1 tablespoon water (about 200 ml) • olive oil (about 10 grams) • salt (about 5 grams) • instant dry yeast (about 1 gram) • Semolina flour, as needed, for dusting • tomato purée (about 250 ml) • fresh buffalo mozzarella (about 200 grams) • Salt, to taste • Oregano, to taste • Extra-virgin olive oil, to taste

refreshed and doubled sourdough starter (made from 60 grams starter + 60 grams flour + 30 grams water) • water (200 grams) • egg • demerara cane sugar (70–100 grams) • bread flour (about 500 grams, 11–12g protein) • salt (5 grams) • vanilla powder • margarine (about 80 grams, 50–60% fat)

whole wheat flour (about 200 grams) • high-protein bread flour (about 765 grams, for long fermentation doughs) • water (about 560 grams) • salt (about 30 grams) • yeast (about 2 grams) • Pistachio pesto, • balls fresh mozzarella (about 3.5 ounces or 100 grams each) • Chopped pistachios, • Sliced mortadella, • Burrata cheese • Roughly chopped pistachios

bread flour (about 500 grams, strong flour with W 330) • eggs (about 150 grams) • whole milk (about 150 grams) • unsalted butter, softened (about 100 grams) • sugar (about 100 grams) • fresh yeast (about 15 grams) or 1 1/2 teaspoons active dry yeast (about 5 grams) • salt (about 10 grams) • Zest of 1 organic orange • Zest of 1 organic lemon • vanilla extract • whole milk (about 300 ml) • heavy cream, cold, unwhipped (about 200 ml, unsweetened) •

bread flour (about 290 grams) • all-purpose flour (about 290 grams) • unsalted butter, at room temperature (about 100 grams) • whole milk (about 250 ml) • granulated sugar (about 130 grams) • medium eggs, at room temperature • fresh baker's yeast (about 15 grams) • Jam or pastry cream, as desired • milk (about 20 grams) • Powdered sugar,

bread flour (about 250 grams) • eggs • lard (about 25 grams) • anise liqueur • Zest of 1 lemon • Zest of 1 orange • Vegetable oil, as needed, for frying • honey (about 200 grams) • limoncello • Colored sprinkles, as needed, for decorating

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

all-purpose flour (about 600 grams; or 1 1/2 cups bread flour and 1 1/2 cups all-purpose flour) • medium raw potato • dry yeast • water (about 450 ml) • fine salt (about 20 grams) • sugar • Cherry tomatoes, • Oregano, • Coarse salt, • Olive oil,

bread flour (about 80 grams, for the starter) • water, room temperature (about 80 grams, for the starter) • active dry yeast (about 10 grams, for the starter) • sugar (about 10 grams, for the starter) • the starter (for the dough) • bread flour (about 350 grams, for the dough) • egg yolks (for the dough) • water (about 150 grams, for the dough) • sugar (about 130 grams, for the dough) • salt (about 7 grams, for the dough) • unsalted butter (about 100 grams, for the dough) • Grated zest of 1 lemon (for the dough) •

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

water (420 ml) • active dry yeast (14 g) • olive oil • bread flour (Manitoba flour) (500 g) • honey (10 g)

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

bread flour (about 625 grams) • sugar (about 200 grams) • unsalted butter (about 250 grams) • eggs • milk (about 150 grams) • vanilla sugar or 1 vanilla bean • dried sourdough starter • honey • raisins (about 150 grams) • candied fruit (about 100 grams) • salt

Ingredients for the Starter • plus 1 tablespoon water (100 grams) • fresh yeast (10-12 grams) • powdered milk • First Dough • gluten-free flour blend (about 160 grams; use 2/3 cup (100 grams) gluten-free bread flour and 1/2 cup (60 grams) gluten-free cake flour) • gluten-free bread flour (100 grams) • sugar blend (about 50 grams; use 2 tablespoons (25 grams) granulated sugar and 2 tablespoons (25 grams) light brown sugar) • margarine or unsalted butter (50 grams) • egg yolk and 1 whole egg • plus 2 tablespoons water or milk (100 grams) • Second Dough •

bread flour (about 200 grams) • all-purpose flour (about 100 grams) • active dry yeast + 1 teaspoon sugar (added separately) • level teaspoons salt • Warm water, about half the weight of the flours (about 150 milliliters) • Extra-virgin olive oil for drizzling • sprinkle of dried oregano • cherry tomatoes • Fresh mozzarella, drained of its liquid, or low-moisture mozzarella

gluten-free bread flour mix (about 200 grams) • gluten-free all-purpose flour mix (about 80 grams) • gluten-free instant yeast for savory recipes • sugar • olive oil • salt • water (about 200 ml) • arugula (about 30 grams) • Vegetables of your choice, • Assorted fresh herbs, • Salt and olive oil,

bread flour (about 250 grams) • all-purpose flour (about 190 grams) • all-purpose flour (about 60 grams) • water, at room temperature (about 380 grams) • fresh baker's yeast (about 15 grams) • acacia honey • sugar • salt (about 9 grams) • extra virgin olive oil • onion • Herbs, to taste

for 2 sheet pans (12x16 inches) • bread flour (about 600 grams), protein 12-13% • cold water (about 432 grams) • fresh yeast (about 5 grams) or 3/4 teaspoon active dry yeast (about 2 grams) • salt (about 12 grams) • Topping for one pan • crushed tomatoes (about 400 grams) • mozzarella cheese (about 200 grams)

bread flour (about 250 grams) • fine semolina flour (about 150 grams) • all-purpose flour (about 100 grams) (for a total of 3 3/4 cups or 500 grams flour) • lukewarm water (about 300 grams) • instant dry yeast • sugar • olive oil (about 30-40 grams) • salt (about 8 grams) • Olive oil for the baking • onions • small garlic clove • Plenty of olive oil •

bread flour (about 320 grams) • plus 1 tablespoon water (about 190 ml) • fresh baker's yeast (about 17 grams) • salt (about 12 grams) • honey (about 8 grams) • extra virgin olive oil (about 20 ml) • plus 1 tablespoon water (about 100 ml) • salt (about 7 grams) • extra virgin olive oil (about 30 ml)

bread flour or all-purpose flour (about 300 grams) • warm water (about 170 ml) • fresh baker's yeast (about 12 grams) • activated charcoal powder (about 4 grams) • salt (about 8 grams) • extra virgin olive oil • honey • tomato puree (about 150 grams) • shallot • carrot • garlic clove • Dried herbs (thyme, rosemary, bay leaf, oregano, basil) •

gluten-free bread flour mix (about 500 grams) • warm water (about 500 grams) • salt • active dry yeast (about 12 grams) • olive oil for the dough • yellow onion • black olives • cherry tomatoes • green olives • Tomato sauce, • Oregano, • Salt, •

bread flour (about 500 grams) • water (about 400 grams) • fresh mozzarella, shredded or torn (about 300 grams) • stracchino cheese (about 300 grams) • extra virgin olive oil (about 20 ml) • cherry or grape tomatoes (about 500 grams) • extra virgin olive oil • Salt, to taste • sugar • chili powder

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • dried sourdough starter (about 35 grams) • rice milk (about 320 grams) • unsalted butter, softened (about 60 grams) • salt • Extra-virgin olive oil, for drizzling • Flaky sea salt (such as Maldon) • cooked and seasoned tomato sauce (about 100 grams) • drained buffalo mozzarella (about 50 grams)

flour (about 500 grams; 2 1/2 cups bread flour + 1 1/2 cups all-purpose flour) • cold water (about 400 grams) • salt (about 15 grams) • fresh yeast (about 3 grams) or 1/4 teaspoon active dry yeast (about 1 gram) • extra virgin olive oil • Semolina flour, as needed, for dusting • canned peeled tomatoes (about 400 grams) • extra virgin olive oil • basil leaves • Salt, to taste • fresh mozzarella (about 250 grams)

gluten-free bread flour mix (about 250 grams) • lard (about 40 grams) • water (about 170 ml) • salt, leveled • baking soda