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Za'atar ザータル - 「水の硬度調整」 ライ麦や全粒粉を加えたパンは必然的に生地も固めになるので気にはならないけど、強力粉100％やセモリナ粉入りのパンを作る場合、手ごねしているときどうしてもコレジャナイ感がしてしまう。 ご存知、日本の水道水は軟水なので欧風の ...
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Community Bake - Ciabatta!!! | The Fresh Loaf
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Tramezzino Roberto 250g – Made In Eatalia
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