Pizza Biancadi Fornocampo de’ Fiori
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
Roasted Red Pepper, Onion, and Asparagus Scones
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
Scrap Dough Pave
30 minutes hands-on, 1 hr 45 min bulk, 30–40 min final proof, 35 minute bake
Two 473-gram loaves
Yeasted Baguettes
4½ hours hands-on, 24-hour cold retard, 23–27 minute bake
Makes 3 baguettes, about 220 g each
Buckwheat and Mixed Berry Muffins
20 minutes hands-on, refrigerating batter 2-24 hours, 25-30 minute bake
6 Large Muffins
Dan Leader’s Pinsa Romana
2 1/2 hours hands-on, overnight proof, 1 1/2-2 hour final proof, 10-20 minute bake
Makes 2 pinsa, about 500 g each
Cinnamon Rolls
2 hours prep + 25 minute bake
12 rolls
Cranberry Walnut Sourdough
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
Pesto and Pepperoni Bread Wreath
Prep Time: 2 hours 30 mins, Cook Time: 35 minutes
8-10 servings
Garlic Butter Dinner Rolls
2 hours 30 minutes prep + 30 minute bake
20 dinner rolls
Date & Pecan Sourdough Loaf
48 hours, Bake: 40 minutes
2 loaves
Simple Same-Day Yeasted Sandwich Bread
Prep Time: 2 hours 30 mins, Cook Time: 35 minutes
8-10 servings
Blackcurrant, Goat Cheese & Lemon-Thyme Focaccia
18 hours prep time + 40 minute bake
8-10 servings
Sourdough Chocolate Chip Sheet Pancakes
10 minutes prep + 18-20 minute bake
8-10 servings
Irish Brown Soda Bread
15 minute prep + 35 minute bake
About 10 slices
Mascarpone, Speck, and Hot Honey Pan Pizza
48 hours, Bake: 18-20 minutes
3-4 Pizzas
Mixed Berry Pie
20 minutes prep + 45 minute bake
1 pie; serves 8-10 people
Sourdough Apple Upside Down Cake
30 minutes hands-on, 45-50 minutes bake
1 cake, approx. 12 slices
Sourdough Neapolitan Pizza
1 hour hands-on, 24 hour inactive time, 8 to 9 minute bake
4 pizzas
Roast Chicken
1 hour hands-on, 24 hour inactive time, 35 to 40 minute bake
Roast Chicken and Stuffing; Serves 4
BBQ Pork Buns
30 minutes hands-on, 16 to 20 hour cold fermentation, 25 to 35 minute bake.
10 Buns
Coffee Maple Brown Bread
30 minutes hands-on, 4-6 hr bulk, overnight cold retard, 2-4 hr second proof, 30-40 minute bake
Two 500g Boules
Sourdough Cornbread
25 minutes prep + 20 minutes bake
Approximately 16 slices
Cinnamon Raisin Sourdough
30 minutes hands-on + 12 to 24 hour cold retard + 40 minute bake
One 2.4 pound loaf (1100g)
Wheat Brioche Sticky Buns
Approximately 60 minutes hands-on time + 12-hour cold retard in refrigerator
6 Gooey Sticky Buns
Dinner Rolls
1 hour preparation + 12 hour proof + 2-3 hour additional proof
12 dinner rolls (50g each) + whipped honey butter
Croissant Pumpkin Pie
5 hours preparation + 24-hour cold retard in the refrigerator
One pie
Polenta Porridge Sourdough
Less than 30 minutes hands-on time + 12–24 hour cold retard in the refrigerator + 40 minutes baking
Approximately one 750g loaf (1.7 pounds)
Roman Style Pizza
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
KIS Homemade Sourdough Bread
Approximately 7 hours plus overnight proof and 1 hour for baking
Approximately one 1 1⁄2 pound loaf (750g)
