What to use?

5g dry yeast

350ml water

a teaspoon of sugar

500g Graham flour

7g sea salt

2 tbsp of olive oil

Mix the water, dry yeast, and sugar; let them sit for 5 minutes.

Add the sea salt to the Graham flour; then, pour the olive oil and the mix of yeast and water mentioned above over the flour.

The mixture will be quite liquid. Use a wooden spoon to homogenise it; let it rise for one hour.

Line a pound cake tin with baking parchment; pour the batter into it.

Bake for 25 minutes in the preheated oven at 200⁰C.

I’ve tested ciabatta recipes before – mini-ciabatta recipes, to be more exact –, but this recipe seems the optimal version. I keep baking it because it is in demand. :D

For 2 ciabatte, you’ll need:

400ml water

5g dry yeast

2 teaspoons of sugar

500g flour (+ flour for the baking mat)

10g sea salt

1 tbsp of extra virgin olive oil (+ 2 more tbsp for the baking mat)

It takes a bit more, but it is worth the work and wait!

Let the water-yeast-sugar mix sit for 5 minutes.

Then, pour it over the flour on the opposite side to where we added the salt in order not to deactivate the yeast.

Add the olive oil. Then, knead until you incorporate the entire flour amount. The dough will be sticky.

Let it sit for 10 minutes in a bowl.

* Pour 2 tablespoons of olive oil onto the baking mat, knead the dough through it, pull it, and let it sit for 10 more minutes.

** Repeat this step twice more without adding more olive oil.

*** Add flour onto the baking mat, knead the dough through it and let it sit for 30 minutes.

**** Divide the dough. Spread one of the dough pieces into a rectangular shape. ’Stick’ the large sides. Then, turn your ciabatta onto the other side and place it in the baking pan lined with baking parchment. Do the same with the second ciabatta.

***** Bake in the preheated oven, at 220⁰C, for 10 minutes. Then, reduce the temperature to 180⁰C. Bake for 3 and a half minutes more.

Let them cool and... enjoy them! ♥

8 flatbreads

300g spelt flour

3g salt

100ml water

30ml olive oil

I was talking to a dear friend of mine precisely about spelt flour. I had already ordered it because I wanted to bake with it and give it a try.

I was nearly out of einkorn bread and I needed a quick fix for dinner. ’I’ll make some flatbreads.’

Mix the flour and the salt, add the water and the olive oil (or any other oil), and knead until you get a non-sticky dough.

Divide the dough into 8 pieces. Knead them into balls. Take a ball of dough, flatten it, and roll it out.

Fry them in a thick pan on both sides until they turn brown.

If there are any flatbreads left, they will be great for breakfast, too, with some delicious preserves!

10g dry yeast

400ml water

1 teaspoon of sugar

500g einkorn flour (+6 extra tablespoons)

10g salt

baking pan: 25 cm (long)

As I took a break from gluten this year (I needed to) and as things come to people when they need them, I learned about einkorn. It is very close to wild wheat, consequently, its untreated form. This means it is not bad for me, with a lower amount of gluten.

(It is obvious that if we had left food as it was at the beginning of time, we wouldn’t have had allergies and invented diseases.)

It is so easy to make. Let the yeast and the sugar rise for 5 minutes in lukewarm water. In another bowl, add the einkorn flour, the salt, and the mix prepared above.

Knead (the dough will be a bit sticky, so add up to 6 additional tablespoons of flour). I left it to rise for 1 hour in a proofing basket but, if you haven’t got any, you can use a regular bowl and cover it with a kitchen towel.

Then, transfer the dough (still sticky a bit) to a pound cake baking pan lined with baking parchment. Bake in the preheated oven at 250⁰C for 10 minutes, then at 180⁰C for 20 more minutes.

It is very tasty and filling. It keeps well from one day to the next.

16 rolls

400g flour

30g butter

10g dry yeast

13g salt

250ml water

For over one year and a half, I’ve been baking my own bread. Marcel loves these rolls the most.

They are very easy to make, there is little kneading involved, so please gather your ingredients and enjoy baking them! J

Let’s start with 350g flour. Keep the butter at room temperature for only 10-15 minutes, then crumble it and incorporate it into the dough. Add the yeast on one side of the bowl and the salt on the other side, as not to deactivate the yeast.

Add the water – at first, 200ml – and start kneading until all the flour is incorporated. Add the remaining 50ml and as much flour as needed for the dough to be fluffy but not soggy; 50g sufficed in my case.

Let the dough rise for one hour (sprinkle flour on top and cover with a kitchen towel).

Then, cut the dough into four. Take a piece, knead only a bit, sprinkling flour if needed. Cut this dough part again into four and make a ball from each quarter. Continue the same way for the remaining larger pieces of dough.

Place them onto a baking pan, lined with baking parchment, and leave them rise 20 minutes more.

Bake the rolls in the preheated oven, at 200°C, for 15 minutes.

We love our rolls warm, with butter. And in this case, with rose jam brought from Albania.