The bread by claudia https://padlet.com/claudiabrilla/l5p7zxfqrwe The bread is usually a type of food that never fails on the table . In my family we do a good use , for both lunch and dinner never fails ; usually we take the puffed bread or franzela . The bread is : a food product obtained by the fermentation , which follows a leavening , and subsequent baking of a dough of cereal flour , water , packaged in different ways , enriched and frequently characterized by purely regional ingredients . The bread may also be unleavened , unleavened said therefore , especially in the case is to be stored for long periods . But such is not the sailor donut also known as " biscuit " , long-term food (even months ) typical of the navy sailing , which is just a " bis - cooked" , that is baked twice ; Also several regional Italian breads are unleavened . The unleavened bread is widespread in several Middle Eastern countries , and is mainly produced without the addition of salt en-us 2016-03-30 08:33:53 UTC 2026-01-22 23:05:09 UTC hello@padlet.com The bread claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103196635
There are  over 250 different types of  Italian traditional breads , with more than a thousand variants , ranging from the Alps to the islands . They are more or less known breads , packaged by small communities , cooked in a wood oven , which would be worth knowing and discovering .
The varieties of bread in the various Italian regions are indeed very numerous and in each area  the ingredients are  available to employees .]]> 2016-03-30 08:51:46 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103196635 There are various types of bread , for example : claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103852673 semolina bread rice bread yellow bread bread with olives Rye bread bread with fruit preparation special breads

]]> 2016-04-04 09:58:20 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103852673 The bakeries claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103853760 The bakeries enjoy even nowadays some appellative of boutique, as the variety of bread that you offer every day is variegated and spectacular, with forms and ingredients of all types, for all tastes, different ''pezzature'', recipes and perfumes with curious names that sometimes allow to glimpse the history and the local customs.]]> 2016-04-04 10:09:11 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103853760 claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103855174 2016-04-04 10:21:17 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/103855174 The blown bread  claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/104296769 400 gs flour 00 of average strength (12% of gluten W280) 175 gs water 4 gs I leaven of beer (or 2g of dry yeast or liofilizzato)]]> 2016-04-06 07:49:31 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/104296769 The blown bread claudiabrilla https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/104297475 2016-04-06 07:55:11 UTC https://padlet.com/claudiabrilla/l5p7zxfqrwe/wish/104297475