What are you baking today?

by From Luxembourg With Loaf

I have a few favorite recipes. My sourdough ciabatta recipe with kalamata olives is one of the recipes I bake regularly. My niece loves this bread. That's why I bake it regularly. And every time I change a little something, always looking to make this recipe even better. With a little bit of yeast and the secret ingredient, the bread has gained a lot of structure and flavor.

by From Luxembourg With Loaf

When I was a student, I used to bake bread from time to time. One of them was a Parmesan oregano bread. With 42g of fresh yeast and a process that took less than 2 hours. Now I can probably bake bread for several months with 42g of yeast, so I decided to develop my own version with 100% biga. The result is an open porgy, fluffy and incredibly tasty sandwich bread that is hard to find better at Subways.

by From Luxembourg With Loaf

I am fascinated by ciabatta bread. Not because it's called slippers and looks like it, but because it provides a good canvas for additional ingredients. Today I add dried tomatoes. This is yes almost an umami smell comes into the bread.

by From Luxembourg With Loaf

This is my first attempt at baking Olivien Ciabattini. Compared to a large ciabatta, these roll-sized loaves make a great snack for a barbecue!

by From Luxembourg With Loaf

This simple sourdough ciabatta is perfect to prepare in the morning for an evening barbecue!