Kneading your dough is basically the first phase you go through to get from a bag of flour to a beautiful loaf. What happens in your dough when you knead it? You hydrate the flour. Flour will undergo a great transformation once in contact with water. Gluten begins to form in your dough, as you just add water to your flour. You don’t even need to knead it, the gluten can form by itself. You need to gradually add water to the flour and only […]
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 […]
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.