Main features: crunchy crust, very open crumb Type of dough: high hydration, very wet dough Flours: white wheat flour, strong flours (this recipe also uses kamut for extra flavor) Key pointers for a correct execution: Folding the dough during bulk ferment (S&F, lamination, coil folds) Long cold fermentation for deep flavor High temperature baking, powerful steam injection during the first few minutes of baking Pairing: olive oil & balsamic, ideal for sandwiches. Ciabatta is a loaf that originates in sunny Italy and, contrary to popular […]
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Ciabatta
Osmotolerant sourdough starters
Enriched doughs are doughs that are high in fats, sugars or dairy. Although they may seem very similar, they are quite different to lean doughs (that is regular doughs, like bread dough), which is why they require a slightly different approach when it comes to the sourdough starter used in these doughs as well. Enriched doughs require osmotolerant starters in order to have an optimum rise and taste. That is not to say you can’t use your regular sourdough starter to proof a brioche, but […]
About us
The story behind ‘Homebakers by Grain Trip’ cannot start without first mentioning our “big brother”. With Grain Trip, we dreamed of taking everyone who visited our bakery on an exciting journey around the world, where they could discover the tastes and treats of new destinations on each visit. We were homebakers for a very long time until we could make Grain Trip Bakery a reality. We opened its doors in April 2018, bringing 100% sourdough breads and tasty pastries, filled with love and character, to our hometown of Bucharest in Romania.
