WBD again: Bread and Breakfast

YES I BAKE, ZORRA!

Here we are, our annual meeting all over the world.

Thanks to Zorra, foodbloggers celebrate bread and thousands of crusty, crunchy, fluffy, sweet, savory loaf are published at same time like a pacific invasion.

It doesn't matter being confident or not with all the secrets of panification.

Do it at least once in the life and you can't forgive it forever.

As every year and every challenge I've started my bread on last call.

Ok I had some troubles.

My first attempt was based on my young food-blogger culture.

I've follow all advices on long and slow rising with the smallest amount of fresh yeast per Kg of flour, waiting for about 14 hours, form delightful and perfect "filoni" and a wonderful smell all over my home and made only one insignificant mistake oven temperature was too high sooooo here is result.

Do you think I'm sexy?

REALLY??? Would you like some burnt lasagne? Ok let's sing a song and go ahead: yesterday all my trouble seem so far away.

Like every respectable desperate housewives I've my secret weapon in the kitchen (ok, I must confess I've some more than a weapon).

A blend of flour-yeast-salt ready to knead and bake.

Just follow strictly the instructions throw into the kneader flour blend water and olive oil rest the dough for the fixing time, put into the oven and...et voilà a perfect loaf ready for breakfast smelly, fluffy with an adorable crust.

It's a kind of magic.

The dream of every baker!

But I'm a food blogger too, don't forget it and trying to be organic at all. Soooo let's read ingredients. A blend of flour (0, 00 and Manitoba), sea salt, organic starter, malt, amylase and dextrose plus ascorbic acid. Anything dangerous at all.

Into the bag there are two yeast sachet just for two loaf and as fluid only water and olive oil, no animal fats or dehydrogenated fats!

Definitely better for our breakfast than every other industrial product and unexpected fast.

Have a nice World Bread Day.