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
A short introduction to flours
How many types of flour are out there? Countless. Out of these flours, even seasoned bakers know only a handful of flours they were lucky enough to work with. There are a few countries that have centuries old tradition when it comes to farming grains and milling the cereal into what every baker needs for their bread. France and Italy are definite leader when it comes to flour production, but there are a few other countries that are challenging them now, amongst which the U.K., […]
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.
