STOP Shaping Bread Dough The American Way! Try These 30 Sicilian Bakery Tricks

🥖 EVERY SHAPE, EVERY DOUGH, THE WHOLE SICILIAN KITCHEN IN SIX BOOKS 👉 https://nicoferrarokitchen.com/ 👈 The Sunday table, suppers for two, a dough for every season, and a use for everything left over. Every loaf in the supermarket is the same shape, because it is the shape of the pan. In an old Palermo bakery, no two loaves on the shelf look alike, and every shape had a job. Flattening the dough and rolling it up like a sleeping bag squeezes out half the air you waited two hours for. Today the dough never sees a rolling pin. There is one moment when you want the dough to dry out, the opposite of everything you were told. And a raw egg goes into the oven wrapped in dough and comes out cooked. Tell me in the comments: what dish did everybody in your family recognize on sight, before they ever tasted it, and who made it? Subscribe to Nico Ferraro for a new lesson every week. 🥖 Bake the old way with me all year 👉 https://nicoferrarokitchen.com/ #breaddough #breadshaping #braidedbread #homemadebread #bakingtips #sicilianfood #italianamerican #stjosephstable