I love the smell of freshly baked bread. The aroma that comes out from the oven invades all the house and makes it much warmer. In fact, the aromas related with the house are my favorite ones and remind me that home is the place I share with the people I love.

Freshly baked is also this web page which has just come out of the oven ready to share with you all the recipes that fill our home with aromas, or our homes….

We love discovering new flavors and also tasting our old favorite ones. In fact, there is no feeling compared to taking the first bite of a new delicious recipe, or tasting again that old dish which our family has been preparing from generation to generation.

Food is…. Such an experience. A bite from a cake or a sandwich can bring back the most wonderful youth memories, or take us to beautiful places we have visited, or remind us of people we have shared special moments in life with. For example, whenever I make broth, the flavor of the spices I use brings my grandma with me again, because her house used to smell exactly the same when she would make broth.

From simple and basic ingredients we can create a complex and creative delicious universe. Wanna try?

In this web page you’ll find recipes which are both especial and delicious. We’d like you to try them because you’ll just love them and also will the people you share them with.

With the combination of only four ingredients we get this spongy bread which will keep fresh up to a week if you wrap it in a kitchen towel and keep it in a cool, dry place. If you keep it in a plastic bag the bread will sweat and become like chewing gum, so just don’t do it, unless you like chewing gum-bread.

It is important to respect the fermentation time (patience), because it will give your bread the sponginess, flavor and aromas characteristics of homemade artisan bread. It is also important to measure all the ingredients accurately in order to avoid unpleasant surprises.

The dough can be kneaded by hand or using a kitchen robot. Machines and kitchen robots we have nowadays make our life muuuuch easier, so the little investment in this respect is surely worth it.

If you knead using the kitchen aid or similar, you will need the kneading hook. In the bowl, start by mixing the flour, salt and dry yeast, and while you start kneading at low speed, slowly add the water until the flour has absorbed it all. Just then you can increase the speed and let the robot do the job until the dough is smooth and doesn’t stick to the sides of the bowl any more. This kneading can take up to 8 or 9 minutes. Then, cover the bowl with a wet kitchen towel while the dough rests. It must always be covered with a wet kitchen towel in order to avoid drying, which would make a crust on our dough.

If you are kneading by hand, place the dough, once it is smooth and doesn’t stick to your hands anymore, in a bowl which is big enough to let the dough rise. Cover the bowl with a wet towel and let the dough rest.

For 2 medium breads
500 g strong flour
9 g salt
325 ml water
7 g dry yeast
Knead all the ingredients.
Let the dough rest for 30 minutes inside a bowl covered with a wet kitchen towel in the warmer spot of the kitchen.  
Divide the dough in two portions and let them rest covered with a wet kitchen towel for 15 more minutes on a slightly floured working table.
Give the desired shape to the two portions (ball shape if you want two round breads) and let them ferment on the baking tray which will go to the oven, covered with a wet kitchen towel for about 90 minutes(or just until the bread has doubled its size
Pre-heat the oven to 230ºC and place a small pot with water inside in order to generate steam.  
When the bread is ready to go into the oven, make diagonal cuts on the surface using a sharp knife.
Place the bread into the oven and lower the temperature to 180ºC. Try to make this procedure quickly to avoid losing the steam inside the oven.
Bake the bread for about 40 minutes or until the surface is brown and toasted.  
Take the break out of the oven and let cool.  


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