Bread recipes

Preferment

Bagel
Bagel, a great classic of Polish baking.
Baguette with pâte fermentée
An intense crust colour, a cream-coloured crumb and a delicate hazelnut aroma — baguettes made with pâte fermentée let you develop flavour while simplifying production.
Baguette with poolish
One of the most extraordinary breads, despite its apparent simplicity.
Five-grain bread
A rustic bread, rich in texture and flavour.
Sunflower seed bread
Sunflower seed bread, originally Sonnenblumenbrot, is a rustic bread from the German tradition.
Spelt and honey bread
Spelt and honey bread brings out the aromatic qualities of this ancient grain.
Cracked wheat bread
This whole wheat bread with soaked cracked wheat is particularly tasty.
Brown rice bread
This brown rice bread has a distinctive hazelnut aroma and an excellent ability to retain moisture, keeping it fresh for days.
Pumpkin and pumpkin seed bread
This winter pumpkin bread has a moist, fragrant and colourful crumb.
Potato bread
This rustic potato bread was born out of necessity and went on to become a classic.
Potato and onion bread
This rustic potato and onion bread was born out of necessity and went on to become a classic.
Durum semolina bread
Questo pane alla semola di grano duro ha un sapore autentico e una preparazione rapida.
White sandwich bread
Classic white sandwich bread, a soft cloud with a thin, golden crust and a tender crumb with very small holes.
Whole wheat bread
A bread with a clean taste and a surprising lightness for a great whole-wheat classic.
Multigrain whole wheat bread
This is a bread with a bold, hearty character that keeps well thanks to its high moisture content.
Pain rustique
A little yeast, a high proportion of prefermented flour in the dough and a slow rise give this rustic bread its authentic character. The addition of 20% whole wheat flour lends a rich, robust and unmistakable flavour.

Liquid sourdough starter

Baguette with LiCoLi
Although French tradition favours a solid starter and a baguette free of any sour notes, this liquid-culture version earns its own well-deserved place in the world of baguettes.
Seeded bread
A seeded bread with a character all its own, marked by its intense toasted aroma and rich nutritional profile.
Durum semolina bread with LiCoLi
A high percentage of durum semolina gives this loaf a golden colour that's a pleasure just to look at.
Raisin bread
Canadian bread
The perfect everyday bread: a versatile, adaptable recipe inspired by the French "pain au levain" style, which has become a great classic of American bread baking.
Carrot and walnut bread
Carrots aren't a common ingredient in bread baking today, and the idea of a crumb tinged with orange can seem puzzling at first. In fact, the final colour and flavour are far more subtle and delicate than you might expect.

Straight dough

Baguette de tradition
This recipe calls for experienced hands and a bit of daring, but the result will leave you speechless.
Berne Brot
Berne Brot, originally from Bern, is a braided loaf that only resembles challah in appearance.
Challah
Bring the magic of Shabbat to the table.
Pan brioche al pepe
Un pane arricchito da forno, profumato di pepe, adatto ad accompagnare le carni.
German farmhouse bread
A rustic bread inspired by the tradition of the great German wood-fired ovens.
Soft butter rolls
These soft butter rolls are tender, versatile and perfect for filling.

Simple recipes

Bialys
Originally from the city of Białystok, in Poland, and turned into a legend in New York, this unique bread isn't boiled like a bagel, but baked straight in a very hot oven.
Naan
Soft, steaming and irresistibly fragrant, naan is the best-loved flatbread of the East, the perfect companion for curries, sauces and spiced dishes.
Pullman bread
Sandwich loaf, pullman bread or pain de mie is a bread born to travel.
Oatmeal bread
Oatmeal bread, perfect for breakfast, soft as a cloud.
White bread
A simple, honest white bread, within everyone's reach.
Burger buns
These burger buns are delicious.

Traditional Italian bread

Ciabatta
Ciabatta is an extraordinary bread, an Italian invention and a surprisingly recent one: It was born in 1982, in Adria.
Ciabatta with semolina
A variant of ciabatta with a share of durum wheat semolina, which joins the bread flour in the biga and fully replaces it in the final dough.
Marocco di Montignoso from the Lunigiana
Marocco di Montignoso is a bread typical of the municipality of Montignoso, in Tuscany.
Marocca di Casola
The fruit of a centuries-old tradition handed down by the women of the Lunigiana, Marocca di Casola is a bread from another time that has kept its identity intact. Even today, its recipe stays faithful to the past, using the historic ingredients and the classic wood-oven baking.
Hard-dough bread
Hard-dough bread ("pane a pasta dura") is a product of the Italian tradition, characterised by a very low-hydration dough (around 40-45% water on the flour) often enriched with a small amount of fat, such as lard or oil.
Tolfa bread
Tolfa bread, also known as Allumiere bread, is the traditional bread of the Tolfa Mountains, in northern Lazio.
Rosetta rolls
Puffed rosetta rolls are a symbol of bread baking in Lazio: round rolls, completely hollow inside, with a five-petal crust plus a small "cap".

Dry sourdough starter

Toasted buckwheat and spelt miches
In this recipe the buckwheat is first toasted, then soaked, giving these spelt miches an unmistakable, intense earthy aroma.
Canadian miches
The dough is quite hydrated and deliberately soft. The result is a large loaf, slightly flattened in shape, with an open crumb structure, a chewy texture and exceptional keeping quality (the flavour peaks about three days after baking).
Pain paillasse de Lodève
Pain de Lodève shares its origins with two other great classics of French bread baking: Pain Paillasse and Pain Rustique. Its distinctive feature is the shaping: the dough is simply cut into pieces and baked without being shaped at all.
Roasted garlic bread
Roasted garlic loses its sharp bite, turning into a soft, delicate cream that runs through the whole loaf. A starter (18% of the total flour) adds a deep aromatic dimension, bringing out the garlic's flavour instead of overpowering it.
Autumn bread
A bread with the scent of autumn and a refined aromatic balance. On one side, the toasted notes of whole wheat flour and walnuts stand out; on the other, the sweetness of raisins and the pleasant tartness of cranberries round out the profile.
Quinoa bread
Toasted quinoa gives this loaf a deep, enveloping nutty note, while also enriching its nutritional value.
Sourdough spelt bread
Toasted whole spelt flour gives this bread an intense aroma and a dark crust, balanced by the wheat flour and the slow maturation of the sourdough starter.
Sourdough bread
Whole wheat sourdough bread
The addition of whole wheat flour brings the share of unrefined flours (whole wheat and rye) to 25% of the total, visibly transforming the aromatic profile of this pain au levain.

Bread recipes

Preferment

Liquid sourdough starter

Straight dough

Simple recipes

Traditional Italian bread

Dry sourdough starter

Rye breads

Pizza recipes

Sweet leavened bake recipes