The more you taste, the more you realise that balance is the key. Join us for a bread journey around the world, whether it’s made with sourdough, yeast or without either. Fall in love with bread made in the Thermomix®.
Bread is a passport stamped with places and moments, cumin that recalls Marrakesh, poppy seeds that remember Kraków. Each loaf carries its journey in the crumb. Sometimes yeast is invited to the table, sometimes we go without. Sometimes steam does the talking. However, it’s spoken, bread wants the same things: care and time. Take a piece and carry the story forward; the table will be waiting when you return.
Whether it's fresh or dry, the rule of thumb is simple: roughly three parts fresh to one part dry by weight. Treat yeast kindly and it will reward you. Keep yeast doughs comfortably below 45 °C, and let proofs rest around 23 to 26 °C. Avoid direct contact between yeast and salt, and remember that milk, eggs and butter enrich the dough but slow it down. Give these doughs a little extra time to rise and they'll rise beautifully. Let's celebrate with some delicious breads and buns, including Roscón de Reyes, a festive treat that proves that patience really does pay off.
There are days when a little of tomorrow is prepared in advance. A poolish is made with equal parts flour and water, with just a touch of yeast. Left to rise for about twelve hours, it develops aroma, improves elasticity, and helps create a crisp crust. It works beautifully in wheat doughs and can also support rye blends.
Sometimes, that little bit of tomorrow takes a different shape. A biga is firmer, with only 40 to 60 percent water and the tiniest pinch of yeast. Let it rest at a cool 15 °C for 12 to 16 hours, or begin at room temperature for a short while before placing it in the refrigerator overnight. It gives ciabatta its open, lacy texture and works beautifully in richer doughs like brioche or Danish pastries.
And then there's autolyse, the simplest kind of magic: just flour and water, left to rest for 15 to 45 minutes, so the dough kneads for less time, stretches further, and gives the bread a softer, more delicate crumb. These preparations are like setting the table before guests arrive – small acts that make everything that follows feel more effortless.
And then there’s the gentle rhythm of the steamer. In northern China, mantou shows how soft heat can transform dough into something almost cloudlike. Made with just flour, water and a little yeast, the dough is left to rise until light and airy, then steamed until soft and glossy.
Some days, you’ll find wholegrain or milk variations, while on others, sweet potato or pumpkin bring colour and a gentle sweetness. For a little contrast, they can be lightly pan-fried after steaming, giving the outside a delicate toast while the centre stays soft.
It’s a different path to comfort, but the same care is always there in the making.
If bread is a passport, pour a cup of tea as there are many more stamps to discover. Bagels were boiled first and baked second, long before they became a city breakfast – chewy on the outside, soft within, ready to split and fill.
Batbout from Morocco is a semolina-kissed flatbread cooked in a pan, perfect for scooping up tagine or for a quick sandwich. Ciabatta, with its high hydration and airy bubbles, has an open crumb and a crisp crust– perfect for a juicy slice of tomato. Focaccia brings the taste of Liguria, its dough rich with olive oil, topped with rosemary, onions, or olives, and shared by tearing at the table.
In Greece, sesame-coated koulouri is both crunchy and tender, a perfect street breakfast. Mexico's pan de muerto is soft and fragrant, made for November mornings, with a hint of aniseed and orange. Naan, pressed against the walls of a tandoor, comes to the table still steaming, brushed with butter or ghee.
German rye bread is sturdy, with a dense crumb and a thick crust, making it the perfect partner for soups and cheeses. Irish soda bread needs no fermentation – just baking soda and buttermilk to bring it to life. And pita or tortillas - whether puffed into pockets in a blazing oven or warmed on a hot griddle for tacos - prove that "flat" can still be full of life.
Preferments and main doughs:
Fermentation mode:
Steaming option:
Consistent kneading/mixing:
Now take a warm slice, tuck it into a napkin, and step back into your day. Wherever you go - Marrakesh by spice, Kraków by seed, or simply your own street - carry the story forward. The table will be waiting when you return, and there will always be room for another stamp in the crumb.
