Bread, oranges

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 •

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

multigrain flour (about 500 grams) • eggs • raw cane sugar (about 70 grams) • erythritol (about 75 grams) • milk (about 150 ml) • vegetable oil (about 80 ml) • orange extract • vanilla powder • active dry yeast • raisins (about 100 grams)

an avocado • whole grain bread • eggs • smoked salmon • oranges • Salt • Oil • Pepper • White vinegar

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

gluten-free flour blend (about 300 grams, for bread or pastry) • large eggs • sugar (about 100 grams) • unsalted butter (about 140 grams) • Zest of 1 lemon • sorghum (about 100 grams) • milk (about 350 grams) • sugar (about 150 grams) • unsalted butter (about 30 grams) • Zest of 1 lemon • Zest of 1 orange • Orange blossom extract •

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

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 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) •

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 •

For the granita • sweetened almond milk (800 ml) • Almond extract, to taste • For the brioches • bread flour (Manitoba) (250 grams) • milk (110 ml) • unsalted butter (50 grams) • sugar (50 grams) • small egg • honey (5 grams) • instant dry yeast or 1 1/2 teaspoons fresh yeast (2 grams or 6 grams) • salt •

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)

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • milk (210 ml) • egg yolks • sugar (about 80 grams) • unsalted butter (about 70 grams) • active dry yeast • Orange zest • block almond paste (about 500 grams) • water (1.5 liters) • sugar (about 100 grams)

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) •

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 •

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

bread flour or all-purpose flour (about 250 grams) • sugar (about 50 grams) • fresh yeast (about 10 grams) • sunflower oil (about 30 ml) • lemon (zest) • orange (zest) • almond or soy milk (about 125 ml) • salt

sourdough starter (100 g) • bread flour (about 260 g) • water (about 95 g) • sugar (about 60 g) • unsalted butter (about 60 g) • egg yolks • honey (about 15 g) • Zest of 1 orange • Zest of 1 lemon • vanilla bean, chopped • bread flour (about 130 g) • sugar (about 60 g) •

bread flour (about 300 grams) • egg yolk + 1 whole egg • sugar (about 95 grams) • lard (about 70 grams) • butter (about 60 grams) • Vanilla extract • Salt • cooked wheat berries (about 250 grams) • butter (about 40 grams) • milk (about 250 grams) • salt • cinnamon stick •