Baking

Simple or colored, we've done many varieties. The colors come from sun dried tomatoes, basil, spinach, you name it!

The goal was to see how dutch oven changes the texture of bread. We baked two loaves with exactly the same ingredients at the same time: one inside a dutch oven, the other in a regular oven.

The shapes turned out pretty similar, but the dutch oven one had a slightly crispier skin, larger ears and a moist texture. Honesty, the difference wasn't all that significant, so you're not missing out much if you don't have a dutch oven!

Barbari is a popular Persian flatbread. After many many experiments, we came up with a recipe that feels closest to an original barbari you would buy at a good bakery in Tehran. Every time, we tweaked the ratio of whole wheat, regular bread flour, and the ratio of water/flour, until we found our favorite. If you're interested in having this "secret recipe", shoot us a message!

Moist, puffy, delicious and good looking! Perfect for when we're hosting a party!

Fun fact about Ciabattas: The literal translation of this Italian word is slipper because of its shape. It has one of the highest water/flour ratio (90%!), it's so wet and hard to handle, but so fun to play with and perfect for sandwiches.

Baguettes are hard and time-consuming to make but definitely worth it!

Pizza dough is still a work in progress for us, but I admit that pizza in a cast iron pan is a game changer. It clearly changes the texture of the bread. Give it a shot if you haven't already!