One year ago me and my Tuscan friend Sandra, driving the successful blog Sono Io Sandra -a joy for the eyes and for the mind- decided to do something together. Something that had to do with bread… We called it Panissimo and it became first a blog event, collecting sweet and savory breads from Italy and the world, and later a baking group based on FB. Thanks to Panissimo I got to know hundreds of new (to me) home bakers, and a few professional ones. From all of them I have learned and I keep learning a lot.
Panissimo bread collection has become a “travelling” event lately, with different blogs hosting it every month. This was great and I am extremely grateful to all our hosts (check out the amazing March collection by Il Castello di Pattipa) and to all the enthusiastic bakers who keep sending us their breads. But I have to admit that it feels nice knowing that Panissimo is back home now and for a while. Celebrating a year since it started, me and Sandra will be back doing as we did in the beginning: alternating editions between mine and her blogs and keeping the event bilingual, so that both Italian and international bakers can participate. Scroll down to read instructions and to insert the link to your April breads directly in this page. At the end of the month every bread will be presented in a round-up. Happy baking!
Note: In the pictures my latest loaves, first on top is a 20% sourdough buckwheat made with freshly milled buckwheat flour; the second loaf is a 25% barley sourdough made, again, with freshly milled barley flour; the last picture shows the crumb of my latest experiment, a loaf fermented with home-made kefir. I will write about this loaves, eventually…
E per le nostre fedeli amiche italiane… Panissimo ritorna infine a casa. Per i prossimi mesi me e la dolcissima Sandra del magico Sono Io Sandra celebriamo un anno di Panissimo ritornando alla nostra vecchia, amata, routine di alternare la raccolta tra i nostri due blog. E ritorniamo cosi’ anche all’originale formato bilingue, in modo che sia noi italiani che i panificatori stranieri possano partecipare. Sotto tutte le istruzioni e la griglia per inserire i vostri pani di aprile e ci vediamo a fine mese per il riepilogo di aprile (sempre qui da me), in cui i vostri pani saranno messi in bella mostra. Buona panificazione e buona pasqua!
And don’t forget to visit also the wonderful collection of our friend Wisla, Zapach Chleba, for inspiration and to submit your new breads!
E non dimenticare di visitare anche la collezione della nostra amica Wisla, Zapach Chleba, per trarne ispirazione e mandare i tuoi nuovi pani!
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