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    Milk Bread Gibassier

    A French bread from Provence, the  is flavored with anise, candied orange peel, and orange blossom water. We took this decorative holiday bread one step further, incorporating the milk bread method to create an extra-fluffy loaf. 3¼ to 3¾ cups (413 to 477 grams) bread flour, divided 1⅔ cups (334 grams) granulated sugar, divided 1 […] LEGGI TUTTO

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    Whiskey Marmalade Hot Cross Bread & Butter Pudding

    Recipe development and photography by Shane Smith buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith. ¼ cup plus 1 teaspoon (55 […] LEGGI TUTTO

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    Le Gibbasier

    To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO