Main features: dense, brick-like bread Type of dough: rye, sticky dough Flours used: rye flour, red rye malt, wheat flourTips for a correct execution: Tips for a correct execution: proofing times can be very short, keep your eyes on the dough at all times; Rest the bread for at least 24 hours (ideally 48 hours) after baking before cutting; Working with this type of dough can be very difficult, having wet hands and utensils helps. Pairing: works best in association with fish, caviar, cured meats. […]
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Borodinsky bread, a Russian story for the ages
Dough kneading
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 […]
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.
