Focaccia with tomatoes: recipe with biga

Together with poolish, biga is one of the indirect leavening methods. For the sake of clarity, direct methods are the common ones, where regular yeast is added directly to the other ingredients and the dough is left rise. The indirect method employs a pre-leavened dough made out of flour, water and regular yeast. The difference between biga and polish is in the percentage of water used: low with biga and high with poolish.

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When the dough doesn’t come right: a few tips to get out from the impasse

Let’s get to the point now: dough that doesn’t torque. I faced this problem last week, when preparing the dough for colomba, the Italian Easter’s cake. I have been preparing complex dough, like that of panettone or colomba, since two years and I never got in trouble with torquing, till the other day. I was in the first step of preparation, when the fats haven’t been added yet, but the dough didn’t torque. Level of anxiety was rising, along with panic and desperation…did you get with mood? How that happened? It never occurred to me! What I was going to post on Thursday? “Sorry, folks, but my dough didn’t come right. Forget about colomba this year, we will talk about that next Easter” :P

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Colomba Easter cake: 5 tricks to get it right

Easter is in the air! As any celebration, it is accompanied by traditional recipes to make our feast more enjoyable. In Canada, hot cross buns, probably an English legacy, are a must for Easter. In Italy, we have many traditional recipes, which differ from region to region. Pizza di Pasqua and Easter’s pie are typical in central part of Italy, but the most popular cake is definitely Colomba.

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