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making two loaves while you already have the dough out just makes sense 🥖🧀🌿 for these two Italian herb cheese sourdough loaves, I doubled my go to Farmhouse on Boone sourdough recipe. these measurements below are for the DOUBLE batch: 200g active sourdough starter 650g warm water 950g bread flour 20g salt during the second of three sets of stretch folds, I added the inclusions: 3 tbsp Italian seasoning 1 cup Parmesan cheese 2 cups shredded cheddar the inclusion measurements were inspired by A
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Italian Sub Panzanella Salad 1. Preheat the oven to 350°F. Tear up a small loaf of Italian bread into pieces and place on a baking sheet. Toss with olive oil and salt until the pieces are lightly coated. Bake for 15 minutes, or until the bread is dry and golden brown. 2. Meanwhile, put 1 lb fresh tomatoes (cut into 1-in pieces) in a colander and toss with 1 tsp salt. Place the colander over a bowl and let the tomatoes rest for about 10 minutes. Reserve the juice that drips into the bowl. 3. Comb
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Time to make a Sangwheech 🔥 Fried Mortadella Melted Provolone Fahgeddaboutit on a Ciabatta Bread Delicious! Eat and enjoy life and mind your fking business you’ll live a long time! God bless! @giovannis.italian.deli #foryou #fyp #food
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Short videos

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