Posts filled under #bread

At Santa Catarina forno,

At Santa Catarina forno, he is up at 3.30 am, wood is added to the fire at 4.30, mixes dough and lets it rise, first loaves (pane di Altamura) are ready for sale by 8am. With last heat of the day- the wood burning oven is used to bake Taralli and biscotti. #panedialtamura #woodburning #semolina #rimacinata #DOP #altamura #workshop #culinaryheritage #culinary #culinaryhistory #motherdough #granoduro #pane #bread #oliveoil #taralli #biscotti #messors #education #forno #santacaterina #centrohistorico

[VEGGIE WEDNESDAY]
Link i

[VEGGIE WEDNESDAY] Link in bio S har dette geniale grnne brd ramt bloggen!! Blot 7 ingredienser (heriblandt 2 slags grnt og salt), ingen specielle meltyper og bare en blender til hjlp! Det smager S lkkert, er perfekt moist i midten og knaser sknt i skorpen.. Jeg er fan og har da vist nok fundet mit nye favoritbrd ;) ___ #Veggies #vegetarian #spinach #bread #brd #deldinmad #morgenmad #frokost #aftensmad #sundhed #sukkerfri #sugarfree #dairyfree #glutenfree #glutenfritt #glutenfri #gloobyfood @food_glooby @foodie_features #foodie_features #foodblogfeed @foodblogfeed @foodandwine #foodandwine #heresmyfood @food @toptofood @befitfoods #befitfoods #fitfood #fitfam #fitfamdk #cleanfood #realfood #thehealthfoodedition @thehealthfoodedition @a.healthy.nut #ahealthynut #helse

CN 2  BNH M PH MAI TAN CH

CN 2 BNH M PH MAI TAN CHY ng no ly direct em ngayyyy aaa BNH M PH MAI CHY THN THNH ti sao li chn bnh m ph mai chy ca @2b.cake st du trng km ch bng kch thch v gic Bnh m mm, mn, tng s di Cc thm mi sa bnh size nh d n, d mua, khng ngn ------C BIT------ 100% khng s dng ph mai b ci @2b.cake khc bit vi creamchesse, whipping,.. bo v cc thm. khng h b ngy -- GI CH 55k/ 200gr HY MUA BNH MENU bnh m st ph mai: 55k/200g bnh bng lan trng mui st kim sa: Size 14cm Size 10x20 cm NG GI 75k bnh flan : 5k/ci Mua trn 5 ci 0906.775.960 order Bnh nh lm ch lm sn s lng t nn cc bn vui lng ORDER TRC 1 NGY SHIP SAIGON ONLY FREESHIP Q6 Ship t 1 hp tr ln 0906.775.960 SN PHM M BO CHT LNG, GI C D THNG, AN TON SCH S. KNH MI QU KHCH #vietnamesefood #vietnamese #vietnam #2017 #saigon #sotkimsa #shipping #saigonese #saigonfood #food #foody #lozi #delicious #lucious #cake #diadiemanuong #cupcake #bonglan #bonglantrungmuoi #bnglantrngmui #stkimsa #bnhmphomai #cheese #bread #breadcheese #cheesesauce

Pieczywo chrupkie z sorgo

Pieczywo chrupkie z sorgo - jedno z najpoywniejszych zb na swiecie, naturalnie bezglutenowe, bogate w multum odywczych witamin, mineraw i przeciwutleniaczy...lubi je najbardziej w wersji z cynamonem Bez tuszczu, jajek i nabiau ...Idealne jako przekska, nie tylko dla wegan #sorgo #bread #tea #work #kuchnia #canon #yummy #food #foodphotography #art #sopot #loves_sopot #healthy @foodelia #kukbuk #veganeatsplease @foodphotoawards #foodie #chef #cooking #instachef #foodshot #foodphotoshoot @okuchni #light #foodstyling #chefs_battle_show #amazingfood #food #loves_sopot #healthy @foodelia #kukbuk #veganeatsplease @foodphotoawards #foodie #chef #cooking #instachef #foodshot #foodphotoshoot @okuchni #light #foodstyling #amazingfood @magazyn_kuchnia #honestfoodmagazine

Est definido!! Sexta-feir

Est definido!! Sexta-feira o dia oficial do brownie aqui na Soul... Gostoso, feito com muito amor, com uma casquinha que derrete na boca e o melhor, livre de leite animal e glten. Esto todos convocados para comer essa delcia que sair na fornada de amanh. S mandar um oi pra gente!!! . . . . Encomendas: (21)997543276, inbox ou falecomasoul@gmail.com . Orientao nutricional: @leticiafassionutri . TAGS: #lactosefree #glutenfree #caseinafree #saudavel #artesanal #feitocomamor #nocaseina #nolactose #nogluten #cookies #vegan #intolerantes #veganfood #bolo #cake #amora #porumavidamaissaudavel #fit #health #cozinhadobem #lifestyle #soul #gratiful #gratidao #bread #sunday #callebaut #gastronomiafuncional

An extract on #bread

Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, and ease of manufacturing. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin com "with" + panis "bread").

The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, which was borrowed into Slavic (Polish chleb, Russian khleb) and Finnic (Finnish leip, Estonian leib) languages as well. The Middle and Modern English word bread appears in Germanic languages, such as Frisian brea, Dutch brood, German Brot, Swedish brd, and Norwegian and Danish brd; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported. In 1961 the Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.

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