Happy WBD2015!
Come ogni anno oggi, 16 ottobre, si festeggia il World Bread Day
Buon pane a tutti!!!
Qui, tanto per cambiare, ci deliziamo con ottime Stecche senza impasto 😉
Tags: #WBD2015
Trackback dal tuo sito.
Gruppo La Pasta Madre
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Manage consent
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
| Cookie | Durata | Descrizione |
|---|---|---|
| cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
| cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
| cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
| cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
| cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
| viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Powered by 
Commenti (5)
annaferna
| #
buon pane anche a voi!
Io procedo con un pane integrale!
Rispondi
Alessia la Boss
| #
Ottimo direi!
Rispondi
Elena
| #
Per avere la crosta croccante nel pane tipo toscano..cosa devo fare? Grazie mille
Rispondi
Alessia la Boss
| #
Direi di infornare a temperatura alta (il massimo per il tuo forno – 250?) con vapore i primi 15/20 minuti, poi abbassi leggermente e in modo graduale fino ai 200. Negli ultimi 10 minuti lascia il forno a fessura. Il pane è cotto quando, bussandolo con le nocche delle dita, lo senti suonare a 12vuoto con un toc toc deciso. Lascialo raffreddare in verticale (per una resa ancora più croccante all’interno del forno spento con sportello semiaperto)
Rispondi
elena
| #
grazie mille!!!
Rispondi