L.D.I. 6 : Cibatta

Cibatta..because it resembles a well-worn slipper. It is the prolonged rising and high liquid content that produce this very light bread,with it’s uniquely open and porous texture..precious air bubbles trapped inside. Starter is used to make this bread so you need to started a day in advance. Ingredients : For starter 1/2 tsp – instant…

L.D.I.5 : Victorian Milk Bread

When I searched for “Victorian Milk Bread” recipe,the top result was showing me the same recipe that I followed. This recipe is by Eric Treuille and Ursula Ferrigno. No doubt this is the best recipe to follow. For me the main attraction was the shape of the loaf-‘S’ shaped. And as the name says,it is…