From Dana’s Oven

28/05/2026

POV: the loaf had other plans 🥖✨

From one cold-fermented loaf → two crackly baguettes.
Same dough, different story.
And that crust sound at the start… worth everything.

25/05/2026

Sourdough ciabatta 🤍

Hrskava spolja, puna velikih rupica iznutra i
neverovatno mekana.

Recept:
• 500g brašna
• 400g vode
• 130g aktivnog startera
• 15g soli
• 1 kašika maslinovog ulja

Postupak:
Pomešati sastojke, odraditi nekoliko coil
foldova tokom prve fermentacije. Ostaviti testo da naraste i postane vazdušasto.
Nežno prebaciti na dobro pobrašnjenu
površinu, oblikovati ciabatte i ostaviti kratko
da odmore.
Pečenje:
250°C sa parom 10 min, zatim 220°C još 15-20 min dok ne dobije tamno zlatnu i hrskavu koricu.

Sourdough ciabatta 🤍

Crispy on the outside, soft and airy on the inside with those beautiful open crumbs.

Recipe:
• 500g flour
• 400g water
• 130g active starter
• 15g salt
• 1 tbsp olive oil
Method:
Mix all ingredients and perform a few coil folds during bulk fermentation. Let the dough rise until airy and jiggly. Gently transfer onto a well-floured surface, shape the ciabattas and let them rest shortly before baking.
Bake:
250°C with steam for 10 min, then 220°C for another 15-20 min until deeply golden and crispy.

14/05/2026

19/02/2026

Polako fermentisana, natopljena maslinovim uljem, hrskava spolja i vazdušasta iznutra. 🫒🍅🧄🌿
Jednostavna. Autentična. Prava focaccia.

10/02/2026

08/02/2026

Šta je sourdough hleb i zašto ga svi obožavamo? 🥖
👉Svajpuj da saznaš sve benefite i zašto je bolji od običnog hleba!