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Milk bread

I love milk breads or pain au lait. For breakfast it’s perfect with butter and some marmalade. Or for tea time with chocolate also.

This time I followed an other recipe as a base and just changed it slightly. Here is the ingredients I’ve used


  • 290g of flour (230g of standard flour & 60g of W160 bread flour)
  • 125ml of milk
  • 20g of fresh yeast
  • 1 egg
  • 50g of sugar (35g of white, 15g of brown)
  • 5g of salt
  • 70g of butter
  • vanilla sugar


  • Heat up the milk slightly in the microwave and dissolve the yeast
  • In your KitchenAid or robot, mix the flours, salt and sugar
  • Add the milk & yeast, mix, and then add the egg and continue to mix the dough until all ingredients are well mixed
  • add the soften butter and continue to mix for arround 10mn at low/medium speed.
  • Let the dough rest for 30mn, cover with a fabric
  • Mix again for an other 5 min
  • Put the dough on the kitchen top and form a ball, add a bit of flour in hands & kitchen top as it will be sticky
  • let it rest for 30mn
  • Work the dough like you would do for bread by bring the side of the dough in the center and form a ball.
  • Put it in the fridge over night
  • the day after, take the dough out of the fridge, remove from the bowl and let it get to room temperature for 30mn
  • Work the dough again a few minutes by bring the side of the dough in the centre and putting pressure forming a ball
  • Let it rest for 1hr
  • Cut arround 8 small pieces of 65g, can be even smaller if you prefer. Form small ball and shape them in a tube shape
  • Put them on kitchen oven paper with a lot of space in between as they will triple size at least.
  • I usually put them in the oven at 30°C so help rise for 1h30.
  • Apply egg+milk to give them a nice color, make sure not leave excess and apply carefully. Make small cuts on top with a sharp knife
  • Then get them out, heat up the oven at 170°C using the bottom sole only
  • Once warm, put the tray in the oven, bake for arround 10mn, then add the top & bottom sole in your oven and bake an other 5mn checking that they get the right color, it goes fast, keep an eye on it
  • Let them cool down on a rack & enjoy them as you wish.

I usually cut them in half and freeze them. Then I take only what I need for every breakfast. It keeps them ultra fresh & soft.


Hamburger buns

For 5 buns

  • bread yeast
  • 200ml of milk
  • 300g of flour
  • 5g of slat
  • 10g of sugar
  • 1 egg
  • sesame gra
  • Heat slightly the milk and put the sugar and yeast and let rest 30mn
  • add the flour and mix all together
  • add the salt and mix until the dough is well elastic
  • let rest for 30mn
  • fold the outside of the dough in the inside, form it as a ball and let rest 30mn
  • put in the fridge for 1hr
  • divide the dough in 5 regular balls and form the small bread by using the tip of your fingers and folding the outside inside at the bottom to me them round
  • let rest 30mn
  • heat up the ovean at 250C with a metal mold at the bottom
  • I usuall put the bread on a pizza stone to bake it but you can leave it on the oven tray if you don’t have
  • when the oven is warm, put the bread inside and a glass of cold water in the tray
  • bake for 20mn with heat on bottom only, no ventilator
  • reduce heat to 220C and bake an other 10mn with heat on top and bottom. Keep an eye to ensure it doesn’t burn
  • leave an tother 10mn with heat only on bottom to ensure they keep golden color
  • when fully cooked double check by knocking the bottom of the bread, it should sound “light”, not easy to describe
  • Let cold on a tray and cut before making your burger

Round-up bread

Yes! Finally it raised and cracked up, it’s beautiful i think and much better than the last two I did.

I changed slightly the recipe but i’ve done more or less the same steps so i’m not sure which elements made it work. Let’s see if I can reproduce it this week with the same success.

  • 200g of flour w360 from ElAmasadero (harina de fuerza)
  • 100g of flour w160 from ElAmasadero (Harina panadera ecologico)
  • 150g of ordinary flour from ElAmarsadero (Harine de resposteria)
  • 345g of lukewarm water (approx 28°C)
  • 6,5g of fresh yeast
  • 10,5g of sugar
  • 1 tablespoon of honey
  • I diluted the yeast in the lukewarm water
  • Added the flours, salt and honey together then the water
  • Mix everything together with your kitchenaid and knead at speed 1 for arround 10mn
  • Take the dough and fold it in two and then again in 2 or 3 by stretching the dough and knocking it on the kitchen top. Rest for 15mn under a kitchen cloth
  • Repeat above step.
  • Repeat again but then leave the dough to raise in a big bowl in the fridge overnight. I use plastic film over the bowl
  • Take the dough in the morning and stretch it 4 or 5 times in the center and let rise about 1hr in a bowl under a cloth
  • Pre heat the oven at 250°C (each oven is different, this works for mine, you need to know your oven)
  • Put a metal tray at the bottom of your oven and when you will put the bread to bake, pour a glass of cold water to make steam
  • Leave the heat only at the bottom without ventilation
  • I put the bread on a round stone that I bought for the oven for 20mn
  • I removed the tray of water and decrease the heat to 220°C and put the heat on top & bottom for 15mn
  • After 15mn I put a kitchen foil on top of my bread as it goes too fast otherwise and decrease at 210°C
  • I put back the heat at the bottom only for an other 20/25mn
  • Let it cool on a rack

tips: I love fresh bread, so as soon as it’s cold, I cut it and freeze it. Then at every meal I get a piece of bread and put it in the toaster and then I get fresh bread everytime. Yummy!

Bread, for the weekend

This time the bread wasn’t the best looking, it didn’t crack up in the oven as i wished or as the other bread i did a few days ago.

It’s actually not that easy to make bread, making the dough isn’t difficult but finding the right way to ferment, raise, form and bake is the hardeest i think.

The inside was not bad and the taste and texture was great to eat actually so I’m still happy and will give more tries since we are stuck at home for the quarantine.

Crusty bread

Bread is not really my strength actually. But I won’t give up of course.

This time I tried a recipe of ayose that you can find on his Instagram

What do you need?

  • 250g of flour (standard)
  • 250g of flour T300
  • 340g of lukewarm water
  • 6g of fresh yeast
  • 10g of salt
  • 1 spoon of honey

Dilute the yeast in the lukewarm water

Mix the flours, add the water, salt and honey.

With your hand or your kitchen robot mix the ingredients well together.

Fold 4 times from the outside to the inside and let rest under a clean kitchen towel for 15mn. If your kitchen is not warm, let it raise in the oven at 30 degrees without ventilations. For me it worked really well.

Repeat twice and then let the dough rise in the fridge for 12/24hrs. Cover the dough bowl with kitchen film.

Take the dough out of the bowl and do 5 fold from outside to the inside. Form a ball with your hand by turning the dough gently on the kitchen surface.

Make some cut with a cutter or sharp knife. Let raise 1 to 2hrs. If you see that after 1hr it stopped to rise then you can put it in the oven. If your kitchen is cold, you can make it to raise in the oven at 30 degrees without ventilation.

Heat the oven at 250•c and put a tray at the bottom of the oven. When putting the bread in the oven, pour a glass of water in the tray to make humidity and leave the heat from the bottom of the oven only. Bake 20mn

Remove the tray, decrease to 220•C and put back the heat on top and bottom for 30mn

Check depending of your oven if you need to decrease temperature or change from top/bottom heat to bottom only

Let the bread get completely cold before cutting it. Let it rest on an oven rack.

Banana bread – Cooking the chef

Este mes las chicas de Cooking the chef, ya tenéis que conocer muy bien el concepto si visitáis mi blog regularmente, nos traen un chef panadero: Daniel Jorda.

Este chef tiene una panadería en Barcelona y ha publicado unos cuantos libros.

Estos dias estoy enfocado en hacer pan, o mejor dicho en intentar hacer un buen pan. Pero como no tengo mucho tiempo para encontrar una receta de pan tradicional, he escogido la receta del ‘banana bread’ porque me recuerdo que mi amiga Elwira, de Comfydays blog, había hecho uno delicioso.

La verdad es que el mío estaba bueno, pero creo que le faltaba algo de sabor. Tendré que comparar las recetas para entender la diferencia.

Aquí os dejo la receta y unas fotos para que observéis lo fácil que es hacerlo.


  • 225g de plátano maduro
  • 225g de azúcar moreno
  • 50g de miel
  • 225g de huevos
  • 175g de harina blanca
  • 175g de harina integral
  • 3g de canela
  • 1g de nuez moscada
  • 2g de vainilla
  • 3g de sal
  • 20g de levadura
  • 125ml de leche
  • 25g de aceite de girasol

La receta:

  • En un bol, en vuestra thermomix o robot de cocina, mezclar los plátanos, el azúcar y la miel a velocidad 4, durante 20s (Thermomix).
  • Luego añadir los huevos y mezclar otros 30s a velocidad 4.
  • Añadir las harinas, la sal y la levadura, mezclar 1min a velocidad 3,5.
  • Añadir la leche, el aceite y las especies y mezclar 1min a velocidad 4.
  • Versar en un molde y cocer en el horno 30min a 180°C. Cómo siempre, depende un poco de vuestro horno.


I had some long slice of bread that were perfect for Bruschetta so I decided to do some apetizer to eat with my favourite Vermuth.

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What do you need?

  • Slice of bread
  • Mozzarella, cherry tomato and basil
  • Mushrooms, garlic
  • Salt, black pepper, tarragon, olive oil


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  • Start by preparing the topping: Cut the mozzarella, cherry tomatoes and marinate with the basil, olive oil, salt, black pepper and tarragon
  • Cook the sliced mushrooms, garlic, salt, black pepper, and tarragon
  • Toast the bread and spread the toppings.
  • Enjoy




Swedish bread

bread_ - 1bread_ - 3

I love bread and I’m French so I have all possible excuses for eating bread with everything. But let’s be honest, there’s nothing better than fresh bread and cheese. Even if it’s just a Camembert, I love it.

This recipe is from Comfydays, I just put 2 randoms brown flour I had because I didn’t have the exact same as the recipes. I couldn’t get it to raise as much as the one from Elwira which I tried a few weeks ago but it wasn’t bad.


Healthy seeds light & crispy bread

 (recipe from my friend Marianne W.)
  • 1dl of Sesame seeds
  • 1dl of pumpkin seeds
  • 1dl of sunflower seeds
  • 1dl of sesame seeds
  • 1dl of golden flax (dorado lino)
  • 1dl of oatmeal cereals
  • 1,5 dl of water
  • 2dl of integral flour
  • 3/4dl of olive oil
  • baking power 1tsp
  • salt, black pepper, oregan

Mix all the cereals & seeds together in a bowl, add the integral flour and baking power, salt, pepper and oregan.

Add the water, mix and add the oil.

Once ready, roll it very thin on a baking sheet and pre cut with a pizza slicer.

Bake for 15mn at 180° and let it cool down.

Keep it for a few days in a metal box