Luigis Panaderia

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There is nothing more rewarding than seeing you grow ๐Ÿฃ๐Ÿ‘ฃ. But also that you love sourdough loaves๐ŸŒพ๐Ÿž. Specially when the ...
09/06/2020

There is nothing more rewarding than seeing you grow ๐Ÿฃ๐Ÿ‘ฃ. But also that you love sourdough loaves๐ŸŒพ๐Ÿž. Specially when the recipe has buckwheat.
All we do and bake is for you ๐Ÿฅฐ.
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๐Ÿ“ท Creds โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

This is some serious sourdough focaccia. Perf start to Paternity Leave! ๐Ÿ™Œ๐ŸŒพ๐Ÿ‡ฎ๐Ÿ‡น๐Ÿ…*โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €๐Ÿ“ธCreds *โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €...
07/26/2020

This is some serious sourdough focaccia. Perf start to Paternity Leave! ๐Ÿ™Œ๐ŸŒพ๐Ÿ‡ฎ๐Ÿ‡น๐Ÿ…
*โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €
๐Ÿ“ธCreds
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@ Ottawa, Ontario

One year ago traveled through Italy. He visited Milano and he celebrated & in Tuscany. To reminisce, we baked this am...
06/28/2020

One year ago traveled through Italy. He visited Milano and he celebrated & in Tuscany. To reminisce, we baked this amazing sourdough focaccia. Unreal. ๐ŸŒพ๐Ÿ™Œ.
โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €
๐Ÿ“ธCreds
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@ Ottawa, Ontario

we like big buns And we cannot lie! And we also wanted to try baking mainly with bread flour. These babies turn out to ...
05/27/2020

we like big buns And we cannot lie!
And we also wanted to try baking mainly with bread flour. These babies turn out to be at the perfect chewiness and fluffiness levels, not to mention the great flavour. Thinking of doing it again for pancooks ๐Ÿž๐Ÿ’ช๐Ÿ‘ฉโ€๐Ÿณ
โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €
Recipe below ๐Ÿ‘‡
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๐Ÿ“ท Creds
*โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

*โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €
Bakers Percentages
Bread Flour 93 %
Whole Wheat 7 %
Salt 2%
Hydration 75%
Mature Levain 17%
@ Ottawa, Ontario

Rise and shine! these are the latest results from our sourdough lab ๐Ÿ‘จโ€๐Ÿ”ฌ๐Ÿ‘ฉโ€๐Ÿ”ฌโš—๏ธ๐ŸŒพ*Recipe ๐Ÿ“Bread Flour 67%Whole wheat 22%Buc...
05/03/2020

Rise and shine! these are the latest results from our sourdough lab ๐Ÿ‘จโ€๐Ÿ”ฌ๐Ÿ‘ฉโ€๐Ÿ”ฌโš—๏ธ๐ŸŒพ
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Recipe ๐Ÿ“
Bread Flour 67%
Whole wheat 22%
Buckwheat 11%
Hydration 78%
*โ €โ €โ €โ €โ €โ €โ €โ €
๐Ÿ“ท Creds @anaaguirrec
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@ Ottawa, Ontario

we resumed baking operations during this self isolation period. Loaf made with poolish. The result an extremely soft co...
03/26/2020

we resumed baking operations during this self isolation period.

Loaf made with poolish. The result an extremely soft core. Perfect for the little one to eat. ๐Ÿž๐Ÿ‘ถ๐Ÿ˜‹.
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If you want to learn a useful skill for the follow us and DM for recipe.
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๐Ÿ“ธ Creds
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**a

2019 has been quite the eventful year. welcomed a new little member to the family, which brought life, hope and great n...
01/01/2020

2019 has been quite the eventful year. welcomed a new little member to the family, which brought life, hope and great new challenges and a whole new perspective ๐Ÿผ๐Ÿ˜๐Ÿ‘ถ๐Ÿ‘ฃ๐Ÿ‘ผ
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As such, we challenged ourselves with to make pasta for the first time ๐Ÿ.
Here are some snaps of a 50% Semolina 50 % regular flour dough filled with spinach ricotta and parmegiano. Served with Bolognese sauce, topped with parmegiano and fresh grounded pepper and nicely paired with a great Rosรฉ. As for the result, let me just say that I am drooling waiting for lunch today and eat what we set aside for today. Sooo good. Great start of the year.
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Here is to a Happy new year to all! Wishing you happiness and health in 2020. Be the best version of you.
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@ Ottawa, Ontario

welcomed two months ago its newest staff member. And today, it was our anticipated return to baking with a lovely spelt...
10/28/2019

welcomed two months ago its newest staff member. And today, it was our anticipated return to baking with a lovely spelt sourdough loaf recipe ๐Ÿž๐Ÿ‘ถ๐Ÿ”
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This weekend he took his first stab at baking. Smelled the starter (he wasn't impressed) touched the dough (slightly more impressed) and chatted all through the baking process of this loaves. I realized that as the years evolve I vow to teach him this amazing passion called bread baking.
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๐Ÿ“ธCreds thanks for capturing this moment ๐Ÿฅฐ
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Rise and shine peeps! We baked some unreal ๐Ÿ” loaf ๐Ÿž, experimenting ๐Ÿ”Ž with spelt, dark rye and whole wheat ๐ŸŒพ๐ŸŽ‘. Excellent...
08/13/2019

Rise and shine peeps!
We baked some unreal ๐Ÿ” loaf ๐Ÿž, experimenting ๐Ÿ”Ž with spelt, dark rye and whole wheat ๐ŸŒพ๐ŸŽ‘. Excellent and colorful crust packed with an explosion of flavours.
Recipe below ๐Ÿ‘‡
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Hydration 72.4 %
Bread Flour 53.5 %
Spelt Flour 25.3 %
Whole Wheat 11.8 %
Dark Rye 9.4 %
Sea Salt 2.4 %
Levain 8.85 % @ Ottawa, Ontario

Spelt Rye Sourdough Bread ๐Ÿž๐Ÿฅ– we are constantly experimenting by adding more and more dark rye to increase punch and colo...
08/05/2019

Spelt Rye Sourdough Bread ๐Ÿž๐Ÿฅ–
we are constantly experimenting by adding more and more dark rye to increase punch and color. Incredible crust!
Recipe below ๐Ÿ‘‡๐Ÿ‘‡
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Recipe
Bread flour 509g (55.6%)
Spelt 286 (31.2 %)
Rye 121 g (13.21 %)
Salt 22 g (2.4%)
Water g (76.9)
Mature levain 93 g (10.2%)
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@ Ottawa, Ontario

was at the helm of today. She baked an unreal semolina yogurt cake. She should be in that position more often. *Serve...
07/27/2019

was at the helm of today. She baked an unreal semolina yogurt cake. She should be in that position more often.
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Served with maple syrup๐Ÿ and a red berries mรฉlange. Unreal โœจ๐Ÿ™Œ
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@ Ottawa, Ontario

Good morning everyone! It has been A WHILE ๐Ÿ••โณ soaked up some sun in Italy and can't really be blamed.*Here goes a pic of...
07/19/2019

Good morning everyone!
It has been A WHILE ๐Ÿ••โณ soaked up some sun in Italy and can't really be blamed.
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Here goes a pic of our latest sourdough loaf ๐Ÿž. It payed great dividends to replace the whole wheat with rye ๐ŸŒพ.
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Ottawa, ON

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