On the weekend I tried making Niko Romito's potato and semolina bread. The one Alfanso suggested in the no comfort community bake ;-)My flour was Italian 00 flour - this one - which is around 10.7% protein (the packet says it is like a T45), together with some semolina and some potato. This flour did not react well to my machine mixer.I had a fairly strong flour after
How This Duo Are Building A Gastronomical Empire From An Ex Monastery In Abruzzo
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Companion Blog for the No Comfort Zone Community Bake
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