The Catalan TableRecipes tagged with: bread
Traditional Easter Mona with Forki sourdough starter
Easter Mona made with sourdough starter and a lightly enriched brioche dough, with prior activation of the sourdough starter, a preferment, flavouring with spices, and double brushing before baking.
Eggs in the Nest
Ous al Niu: delicious round bread rolls baked in the oven, with a creamy egg in the center and melted sobrassada that adds a spicy and umami touch.
Bread with Tomato, Mató, and Anchovies Cake
A crispy country bread tart with a smooth cottage cheese heart, generously topped with ripe hanging tomatoes and flavorful anchovies.
Chocolate Babka Recipe by Baker Daniel Jordà
Daniel Jordà's chocolate babka is a sweet and fluffy bread with a decadent chocolate swirl, made with the perfect combination of all-purpose flour and high-strength flour to achieve a smooth and airy texture.
Milk Brioche Recipe by Richard Bertinet
A soft and fluffy brioche, made with egg and strong flour, perfect for smooth and glossy breakfasts with its texture, according to the classic recipe by Richard Bertinet.
Forner Bakery Coca Turris Oven
The "coca de forner" is a tender and fluffy dough made with bread flour, perfectly hydrated to achieve a soft texture and slightly crispy on top.
Fornert-Style Coca Teresa March
The coca from Forner Teresa March is a light and fluffy dough made with bread flour or strong flour, infused with the aroma and smoothness of olive oil.
Alsatian Kugelhopf
The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.
Traditional Easter Mona with Fresh Yeast
The traditional Mona de Pasqua is a fluffy and aromatic cake, made with strong flour, mild milk, and the distinctive fresh Parisian yeast, which gives it a light texture and a unique flavor.
Burnt Bread
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
King's Cake
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
Santa Teresa Toasts (Torrijas)
Santa Teresa Toasts are slices of stale bread immersed in a luscious mixture of milk and eggs, fried until achieving a golden and tender texture.
Croissants
Golden and crispy pastry croissants, with a tender interior, perfect for elegant breakfasts or cozy afternoon snacks.
Ensaïmadas
Ensaimadas are traditional Balearic pastries, with a fluffy and light texture, made from a dough that requires time and patience to achieve its characteristic spiral shape and a delicately sweet taste.
Cinnamon and raisin spirals
Cinnamon and raisin pastries with an enriched dough, butter and cinnamon filling, and a final white icing.
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.
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.
Solid sourdough starter for panettone
Process for preparing and maintaining a solid sourdough starter for panettone, begun with fermented apple, with successive feedings, a water bath, and acidity corrections before the final three feedings prior to panettone.
Bread Loaves (Basic Dough)
The bread rolls have a crispy crust and a tender interior, made with flour and water and enriched with sourdough or fresh Parisian yeast for an authentic flavor.
Puff Pastry Shells (Basic Dough) - and Caramelized Puff Pastry
Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
Fine Pastry Shells (Basic Dough)
The thin pasta shells are light and crispy, with a dough made from soft flour and siphon that provides a smooth texture thanks to the touch of white wine.
Enriched Dough with Butter (Basic Dough)
Butter-enriched dough, soft and fluffy, made with sourdough starter and weak flour, enriched with cooking cream for a velvety and rich texture.
Sourdough starter
The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.
The phases of bread making
Traditional bread is only flour, water, yeast and salt. Percentages are always given relative to flour weight (100%). The document walks through the thirteen phases, from mixing to baking and cooling.
Pre-ferments
Preferments are soft, well-worked doughs that, after slow resting, develop a light and fluffy texture, perfect for enhancing any homemade bread.
Rolled Sandwich
A soft and creamy rolled sandwich, prepared with slices of sandwich bread filled with sweet ham and fresh cheese, ideal for a quick and tasty bite.
Superflan
Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.