Ciabatta, the famous Italian slipper. You can mass produced variation of this bread almost everywhere so it feels like it has been with us forever. But do you know that ciabatta is only 36 years old? In terms of bread history it is infancy! For me it doesn’t matter, I love this bread. It’s soft oily crumb, open texture. It is absolutely amazing when sliced, drizzled with olive oil and lightly grilled. It makes ideal base for bruschetta as well….
Anyone who follows me on instagram or facebook will know that I am very passionate about bread baking. I bake my own bread for over 4 years now and we rarely buy commercially baked products as a family. I am particularly big fan of sourdough breads. Not only they are very healthy in compare to bakes made with bakers yeast. Also, I find hugely satisfying creating delicious breads with only 3 basic ingredients: flour, water and salt. I already published…
It has been said many of times but it is true, nothing beats the smell of freshly baked bread when you take it out of the oven. It must be somewhere deep in our genes, passed to us by our ancestors. Bread has been a staple in our diet for centuries. In many cultures if you want to show your hospitality you offer bread to your guests, welcome them with bread, break bread with them. And sourdough is the king…
This is the first part on the journey to making of the sourdough bread. Sourdough starter or mother is the base you use to start your bread dough. It starts with the wild yeast spores naturally occurring in the air and four. When you mix flour with water and allow it to ferment (ie. When yeast breeds and produces carbon dioxide) you create the starter. It takes about 5 days to develop and when it is ready you can use…
At the beginning there was a big bang. It was a sound of half eaten loaf of substance supermarkets call bread hitting the bin when I threw it away. Enough is enough I said to myself. I simply had enough of the spongy under baked mass produced so called breads. That’s how my adventure with bread baking started. I started baking my own bread about 5 years ago. I experimented with different methods and now believe that the best bread…