March 2015: Brooklyn here we come!
This fantastic round and rustic bread is based on the Tortano bread baked at the Royal Crown Bakery in Brooklyn (should you live close-by, would you please be so kind and send me/us a picture of their bread. I'm so looking forward to seeing "the Original").
This is not a quick bread, but the more I bake, the more I can confirm that breads with long fermentation are really of "another level": the next level!
Its "making of" its not so difficult: the dough is wet but not extremely wet. And even if I thought that "I had killed him as it looked rather flat", the oven did the magic. Lastly, since I was using "white flour only" I've sprinkled the bread with unhulled sesame seeds and poppy seeds.
C'mon "Back to the Future, Buddies", bake with me and show me your beauties!
Who's going to be the first?
Marzo 2015: Brooklyn stiamo arrivando!