Il Circolo del Forno
Weekly articles on pizza, sourdough bread, pastry and baking technique. Discover the art of Italian bread making.
Imagine a kitchen filled with the rich, enveloping aroma of freshly baked bread, soon followed by the fragrant call of a pizza emerging from the oven with a lively, golden, and light crust. The results stem from careful timing, technique, and sensitivity, particularly using the biga method.
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Welcome, dear friends, to this moment of pure magic. Rolling the dough is not a cold mechanical sequence but the most poetic and crucial moment of our effort. Here, the hours of waiting, the careful selection of flours, and the silent breathing of fermentation finally transform into a complete shape.
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Imagine opening your oven and smelling the rich, homely aroma of well-baked bread or freshly made pizza. In both cases, the charm comes from the same original gesture: a dough coming to life, growing, and changing texture.
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Something strange and beautiful is happening in kitchens around the world. After years where haste seemed to win out over everything, people are rediscovering the joy of waiting and making bread by hand.
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Il Circolo del Forno