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Finished with a coffee + caramel glaze that adds aromatic snap and balance
and other leavened baked goods
Tilting Pins for Cooling (1 set) – Properly cool loaves upside-down to preserve height and airy structure
Texture contrast: soft
and candied morello cherry
Molino Paolo Mariani Tipo 2 Forte "Urbano" Flour (25kg/55lbs) evoo Finished with a coffee +Molino Paolo Mariani Urbano Tipo 2 Forte is a high strength Type 2 soft wheat flour made from 100% Italian soft wheat from the mills controlled supply chain. It is designed for long leavening times of 4872 hours in the refrigerator and is especially suited to pizza in pala, Roman style pan pizza, contemporary pizza, and other leavened baked goods. What makes this flour stand out is its balance of strength, absorption, and fiber rich Type 2 character.