The Catalan TableBreads & Baking Recipes
30 recipes found
Country Bread recipe from Forn Baluart
The farmhouse bread from Forn Baluart has a crunchy and golden crust that envelops a tender and flavorful crumb, resulting from the perfect combination of bread flour, strong flour, and water.
Pita Bread
Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
Panettone with fresh yeast
Panettone made over three days, with a sourdough or poolish option, filled with candied fruit and raisins, and finished with egg white, sugar and sliced almonds.
Panettone with Forki Sourdough Starter
Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.
Stollen
Rich cake that requires three days to make. The dough contains lots of butter and little sugar; the final sugar comes mainly from the decoration. The recipe makes two stollen of about 650 g; one can be frozen once shaped to complete the third proof later.
Potato Churros recipe by Torres brothers (Michelin)
Potato churros: crispy on the outside and tender on the inside, made with potatoes, flour, and water, perfect for enjoying freshly made.