The Catalan TableBreads & Baking Recipes
30 recipes found
Cognac Sweet Brioche
A sweet and fluffy brioche made with cognac and strong flour, with a subtle aroma and a gentle hint of liquor thanks to the preferment.
Swiss brioche
Swiss-style brioches with a pre-ferment, cold resting, and two piece formats: muffin size or large pieces.
Coca d’Àsca (basic dough)
Choux pastry dough cooked on a griddle instead of being baked or fried.
Donuts (Berliners)
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
Traditional Easter Mona
Traditional Easter mona prepared the day before and baked the following day. It is a lightly enriched brioche dough that must ferment three times.
Barceloneta Bread recipe from Forn Baluart
Crispy bread with a golden crust, made with bread flour and water, offering a light and fluffy crumb characteristic of Forn Baluart.
Barm Bread
Bread made with barm prepared the day before and baked in a hot oven with a spray of water.
Daily Bread Forki
A soft and aromatic bread with a crunchy crust, made with well-activated sourdough starter and bread flour to offer you an authentic and consistent flavor.
Country Bread
A rustic bread with a crunchy crust and a dense, moist interior, made with unbleached wheat flour and a touch of rye or whole wheat flour.
Cinnamon, Raisin, and Walnut Bread
A soft and aromatic bread with a hint of cinnamon, filled with sweet raisins and crunchy walnuts, ideal for accompanying a slice of butter in the morning.
Greek Festival Bread
The Greek Celebration Bread is an artisanal bread with a crunchy crust and a soft, flavorful interior, made with sourdough and strong flour.
Mató Bread
Soft and fluffy Pa de Mató, made with a base of fresh mató and flour, ideal for enjoying in the morning or as an accompaniment to an afternoon snack.