Urban Bakehouse

24/06/2021

Kudos to my Italian friend that keeps baking at home despite the broiling hot temps! He's got a lucky family!

21/06/2021

Chain bakery shops? Whaaaat?

Here in Sicily, bakeries are local by definition. No big brands, just mum and pop's shop baking bread from generations.

We like our bread, made fresh daily with no preservatives. I'm glad the global trend of mass bread production has no space here.

What you see here, are a bunch of Sicilian classics, mostly mafalda bread with sesame seeds. Can't wait to dig in

20/06/2021

Back to the roots... Sicilian brioche!

Time to reconnect with my past, family and friends, bug I thought this is worth sharing.

We call it "brioche col tuppo" in Sicily, brioche with the cap... It's a classic, and that's the sugar coated version that EVERY reputable bakery makes.

I grew up on these things, and no matter how old you are, eating them always brings you back to happy times.

Disclaimer: not my bake😅

18/06/2021

How to Start a Micro Bakery from Home. A brief guide about starting your bakery business.

Running a traditional bakery can be expensive: equipment and space are easily going to cost thousands of pounds and require you a loan.

09/06/2021

Cherry tomatoes focaccia, the end result!

Hey, I couldn't leave the focaccia trilogy open ended... And I also haven't done much baking lately, so why not sharing the last photo of my tomatoes focaccia? 😂

Check the last post for more info!

06/06/2021

Juicy, sweet, tasty focaccia!

I think I found my holy grail of focaccia!

The dough is light and airy, 50% spelt and 50% white flour from

The real stars are those lovely cherry tomatoes from !! I can't stop thanking them enough, as I finally can have great tomatoes in the UK!

The dough of course is Sourdough with 8h proofing and overnight fridge fermenting! So light and soft!

05/06/2021

My new summer favourite!

I always loved how focaccia, often underrated, is the perfect base for a quick and rewarding treat!

I spent my childhood summers eating tomatoes and red onion salads, so why not making it a focaccia?

And boom, there you have it... When the onions caramelise... Oh my...

30/05/2021

A walk down memory lane... 😥

It has been almost two months I haven't baked a loaf... My hand is getting better, but still I haven't fully recovered... That means my only carbs intake has been a very hydrated Focaccia...

I don't complain too much, I still love focaccia, but man... I miss baking my bread!

23/05/2021

Sourdough Burger Buns: the recipe!

It's time to "reveal" the recipe, although it's not much of a secret!
I actually based my recipe on the one from with some tweaks in terms of proofing time, but it's basically his. Go follow him and check his YouTube channel too, there's plenty of great recipes there! Thanks Daniel for the great content!

Ingredients for 6 buns:
40g milk
2 eggs
60g sourdough starter
3g sugar
200g white flour
4g salt
90g butter (diced and at room temperature)

Process:
It's better if you use a stand mixer, as the dough is not very hydrated, and it can get very hard to do it by hand.

Put milk, eggs, starter, sugar and flour in the mixer and start mixing for a few minutes, until the dough has some structure and elasticity.
Then add salt and butter and keep mixing, until all the butter is incorporated and the dough is quite elastic and can easily detach from the mixing bowl.

Put the dough in a bowl, give it a round shape, cover the bowl with cling film and let it rest at room temp until it's almost double in size (1.5 times the size). It really depends on your room temperature and the activity of your starter, so be prepared to wait a few hours if necessary. Once done, put it in the fridge and let it rest overnight.

Five hours before the baking, take the dough out, split it in 6 equal parts and roll it in balls. Put them on a tray with some parchment paper on, and leave the tray in a warm place. I left mine into the oven with the light on.

When the buns will be doubled in size, brush them with a mix of milk and egg (equal parts) and bake them for 20 mins on a pre-heated oven at 190ºC

🍞

22/05/2021

You asked for it...

Well, what happened to those buns? There you have them!

They ended up wrapping a lovely beef patty from topped with smoked scamorza cheese, red onions and cherry tomatoes!

Simple and delicious. I had two. Don't judge.
🍞

21/05/2021

Burger buns. Sourdough Burger buns!😎

First time ever making buns, and wow, what a difference!!
The buns are often an underrated but they are an integral part of the experience! I still want to tweak the recipe a bit, but overall I was very pleased!

Tomorrow I'll share more about it!!
🍞

20/05/2021

Wait... What's that?

Something new has been tested during the last weekend... Perhaps it's time to share...

Can you guess what that is?