Bread grams

all-purpose flour (about 300 grams) • grated cheese (about 80 grams) • cheese cubes, such as fontina, Swiss, asiago, gorgonzola, or any cheese you like (about 100 grams) • plain yogurt (about 125 grams) • water (about 125 ml) • extra virgin olive oil (about 50 ml) • instant baking powder • eggs • Salt and pepper

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

Multigrain bread, • tuna (about 250 grams)

broccoli (about 600 grams) • creamy cheese, such as stracchino or cream cheese (about 200 grams) • carasau bread (about 80 grams) • Nutmeg, to taste • Salt, to taste • grated cheese

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

almond flour (about 100 grams) • ground flaxseed (about 20 grams) • hot water (about 80 grams) • Spices of your choice, to taste • Salt, to taste

oat flour or finely ground oats (about 160 grams) • cornstarch (about 60 grams) • warm water (not boiling) or as needed (about 150 ml) • honey • salt • gluten-free fresh yeast (about 10 grams)

all-purpose flour (about 200 grams) • water (about 100 grams) • extra virgin olive oil • Salt, to taste

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

fresh, very ripe tomatoes (about 700 grams) • yellow onion • celery stalk • extra-virgin olive oil • large bunch fresh basil • thick slices day-old bread • Vegetable broth, • Salt, to taste • Freshly ground black pepper, to taste • fresh basil leaves, for garnish

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

sparkling water (250 ml) • dry yeast (4 grams) • granulated sugar (40 grams) • spelt flour (250 grams) • type 2 flour (250 grams) • rice oil (80 ml) • fine salt (4 grams)

almond flour (140 grams) • psyllium husk (50 grams) • baking powder (10 grams) • salt (5 grams) • egg whites (about 90 grams) • apple cider vinegar (10 ml) • hot water (240 ml) • Sesame seeds,

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

bread (about 100 grams) • tomato sauce and 3 tomatoes (about 100 grams sauce + 3 tomatoes) • garlic • egg • Salt and pepper • Breadcrumbs and grated cheese • Oil for frying

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

all-purpose flour (about 500 grams) • water (about 370 grams) • fresh active dry yeast (about 8 grams) or 1 teaspoon instant dry yeast (about 3 grams) • salt (about 9 grams) • semolina flour

pasteurized egg whites (165 grams) • chickpea flour (100 grams) • Greek yogurt • baking powder (for savory recipes) • olive oil • fine salt • Dried rosemary, to taste • large mixing bowl • electric mixer • kitchen scale • tablespoon • teaspoon •

whole wheat flour (about 300 grams) • semolina flour (about 100 grams) • sourdough starter (about 100 grams) • water (about 250 grams) • honey • salt

stale bread (250 grams) • milk (about 250 ml)

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

whole wheat semolina flour with wheat germ (about 400 grams) • all-purpose flour (about 100 grams) • room temperature water (about 350 ml) • refreshed homemade sourdough starter (about 150 grams) • fine salt • hazelnuts (about 80 grams) • natural organic golden raisins (about 80 grams)

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 275 grams) • fresh yeast (about 12.5 grams) • salt (about 10 grams) • sugar (about 7.5 grams) • olive oil (about 25 grams) • rosemary • Coarse salt

day-old rustic Italian bread (about 390 grams) • grape or cherry tomatoes • small red onions • fresh basil leaves • cucumbers • Mini mozzarella balls, • Balsamic vinegar, • Extra virgin olive oil • Salt, • Large

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping