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Ciabatta

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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When can I use my starter?

How do you know when your starter is ripe and ready to be used for breadmaking? More importantly, how do you know if your starter is able to render a good loaf? The following discussion is regarding stable sourdough starters, if you just began building your starter, you need to take some time to feed it regularly until it stabilizes. Trust the process. So, once you have a viable sourdough culture, when you see that your starter has fermented (at least doubled its volume ideally […]

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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.


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