Hello!
I'm Antonio, a 26 years old guy from Italy.
I decided to join this online forum firstly because I'm interested into baking and then because I think this would be a great place to learn new recipes and get many useful tips from expert users.
I enjoy baking with my durum wheat sourdough that I received from my hometown's bakery using flours such as Senatore Cappelli, Khorasan, Spelt and Dicoccum flour 'cause I like their flavours! Also, I did bread with only remilled durum and my sourdough two times, getting great results (I will try to find some photos which I took the past days and attach here).
Happy new year and cheers!
There has been much interest here in Italian breads such as the famous Altamura bread that use fine durum flour. You probably have a lot to teach us, if you have experience with this style of bread.
Where in Italy do you live?
David
Thank you 😊
I'm replying from another account because this one got suspended and I don't know why.
Anyway, I live in Puglia!
I have not been to Puglia, but my city has a sizable Italian population ,and a lot of them come from the Bari region.
My own visits to Italy have been to the North - Lombardy, Emilia-Romagna, Leguria. I have had some good pastries in Italy, but no good bread.
David
We'll wait you! 😊
Here are some photos of my bread made only with durum flour and durum sourdough.
Next time, I would like to try Spelt and Emmer flour!
David
Here's a formula from "The Rye Baker" for Val d' Aosta rye:
Val d'Aosta Rye
Some bread photos from the Mercato Centrale in Firenze (Florence, for gringos)
Mercato Centrale Firenze