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Perhaps few people are better equipped to teach bread baking than a pair of Italian sisters who have been cooking since their childhood. Natives of Bologna, a city famous for its ragú, Margherita and Valeria Simili make baking traditional Italian bread seem effortless.
Their recipe uses fresh yeast to make a starter dough that you keep overnight and incorporate into a new batch of dough the following day. This method ensures maximum flavor and proper rising which, along with kneading, will create the delicate air bubbles that will lend the bread an artisanal look.