Main features: thin crust, open crumb Type of dough: medium hydration dough Flours used: white wheat flour, strong bread flour (we also used Infibra and kamut flours for an improved flavor profile, please see details below) Tips for a correct execution: Folding the dough during bulk ferment Long cold retarding the dough for a rich taste profile Short baking time in a properly heated oven Pairing: prosciutto, pancetta, salamis, cheese, hummus, salads, you name it. Focaccia in one of the ancient breads of this world. […]
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Focaccia
Rye doughs
Rye doughs can be truly challenging even for seasoned many bakers. When we talk about rye doughs, we mean doughs where rye is predominant (so more than 70% rye out of the total flour amount). Whilst a small amount of rye flour (e.g. 10%) can have a desirable effect on a wheat dough (e.g. improves flavor and fermentation), a large amount of rye will make it behave in a completely different fashion. So if you don’t quite know what to expect and you’ve never worked […]
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.
