[Homemade]Breads

1. Ciabatta Recipe:

Ingredients:
Bread Flour: 300g (approx. 2 1/4 cups)
Lukewarm Water: 180ml – 200ml
Active Dry Yeast: 5g (approx. 1.5 tsp)
Salt: 5g (approx. 1 tsp)
Sugar or Honey: 5g (1 tsp, optional, to help yeast)
Malted Barley Flour: 3g (optional, for that authentic bakery smell/color)

Instructions:
Mix: Dissolve yeast and sugar in lukewarm water. Mix with flour and salt until a dough forms.

Knead: Knead for about 10 minutes until smooth and elastic.

First Rise: Cover and let rise in a warm place for 45–60 minutes (until doubled).

Shape: Divide into 6 equal pieces (approx. 80g each). Shape into Square shape.

Second Rise: Place on a baking sheet, cover, and let rise for another 20–30 minutes.

Steam: Spray the rolls generously with water.

Bake: Bake at 220°C (425°F) for 15–20 minutes. For a crispy crust, place a tray of hot water at the bottom of the oven for steam

2. Kaisersemmel Recipe:

Ingredients:
Bread Flour: 360g (approx. 2 3/4 cups)
Lukewarm Water: 170ml
Unsalted Butter: 28g (2 tbsp, softened)
Egg: 1 large (room temperature)
Active Dry Yeast: 5g (approx. 1.5 tsp)
Sugar: 6g (1.5 tsp)
Salt: 7g (approx. 1.25 tsp)
Milk: 1 tbsp (for brushing)

Instructions:

Mix & Knead: Combine all ingredients except the milk. Knead for 10–12 minutes until you have a very smooth, supple dough.

First Rise: Cover and let rise for about 1 hour.
Divide: Divide into 6 equal pieces (approx. 100g each) and pre-shape into balls. Let rest for 10 minutes.

The “Star” Shape:
Traditional: Flatten a ball and fold the edges toward the center in 5 overlapping pleats.
Simple: Use a Kaiser roll stamper to press the star pattern deep into the dough.

Second Rise: Place the rolls upside down (star side down) on a floured cloth for 30 minutes. This keeps the pattern defined.

Flip & Bake: Flip them right-side up onto a baking tray. Brush lightly with milk or water.

Bake: Bake at 200°C (400°F) for 15–18 minutes until golden brown.