May bakery and wheat bread from Ticino

In May's bakery Amber  white wheat bread from Ticino. Also known as Bread from Ticino, Tessinerbrot, pain tessinois. It is a traditional baking from the Italian part of Switzerland - the canton of Ticino. Ticino bread has a characteristic shape, it consists of several rolls, joined together and then cut in the middle. As a result, we get delicious bread, perfect for tearing off and sharing at the common table.

chleb odrywany

Bread can be baked with lievito leaven, with biga or yeast alone. It is important to use strong flour (e.g. Manitoba), in my recipe pizza flour type 00.

Chleb z Ticino bread

Ticino bread - ingredients for two breads



5 g of fresh yeast

80 g flour type 00

40 grams of water



500 g wheat flour type 00 (pizza flour)

5g of honey

250g of water

30 g of olive oil

7g of salt

milk to spread


To prepare biga, you need to take 5 g of fresh yeast, 80 g of flour and 40 g of water. Mix the leaven and let it rise for an hour.

In the bowl of a mixer, mix biga with water and honey, leave for an hour. Install the dough hook and mix. Gradually add the flour and mix until you get a uniform dough. Add salt and olive oil and continue kneading until the dough is elastic and smooth. We put them on the counter and form them into a ball.

Smear a large bowl with olive oil, place the dough in it and cover it with a lid or cling film. We leave it on the kitchen counter for about 6 - 8 hours or overnight (depending on the temperature) in each case, until the volume of the dough is doubled.

chleb z ticino pieczywo do odrywania

Put the risen dough on the worktop, slightly degass it and divide it into 10 equal pieces. Form 10 long rolls. Place them on a baking sheet lined with baking paper, close to each other in two rows of 5 pieces. We leave it covered with a rising cloth for about 2 hours.

ticino bread chleb do odrywania

Preheat the oven to 200°C. Before baking, grease the bread with warm milk and cut along the bread with a razor blade or a sharp knife, do not cut the bread all the way through.
Bake the Ticino bread for 25 - 30 minutes, until golden brown.
Remove from the oven and leave to cool on a grate..

Ticino bread
recipe from blog

Pane Ticinese on blogs:
Lilies of the valley in the kitchen
Gucio's kitchen
Kitchen door
My academy of taste
My little magic>
Gardens of Babylon
Vegetable family
Taste secrets
Weekends at home and in the garden
Kitchen privacy

also check

Tied yeast breakfast rolls with poppy seeds


Pain Auvergnat - bread or rolls from the Auvergne region of France


Overnight breakfast rolls with buttermilk and grains


Matnakash - flat Armenian bread. Armenian yeast bread



Anna 2021-05-10 20:02:03

Po prostu cudo!
A ja jak zwykle za słabo nacięłam...
Dziękuję za Twój udział w majowej Piekarni.


TajemniceSmaku 2021-05-11 01:40:57

Aniu, najważniejsze,że bułeczki są pyszne! Dziękuję za wspólny czas 🙂


Badylarka 2021-05-10 20:12:58

Ależ Ci się cudnie rozdzieliły :)
Dziękuję za wspólny czas :)


TajemniceSmaku 2021-05-11 01:39:32

udało się 😉 dziękuję za wspólny czas 🙂


Barbara 2021-05-10 20:37:19

Wspaniały wypiek. Wspólne Pieczenie daje wiele radości.


TajemniceSmaku 2021-05-11 01:38:54

Dziękuję i pozdrawiam serdecznie 🙂


Gucio 2021-05-10 22:02:41

Bułeczki jak z piekarni i zazdroszczę nacięcia. Do kolejnego wypiekania.


TajemniceSmaku 2021-05-11 01:37:02

Dziękuję 🙂 Do kolejnego wypiekania 🙂


Kamila 2021-05-10 22:25:23



TajemniceSmaku 2021-05-11 01:36:21

Dziękuję 🙂


Dorota 2021-05-11 11:01:59

Piękny chlebek. Pozdrawiam i do następnego 🙂


TajemniceSmaku 2021-05-11 11:07:09

Upiekło nam się 😉 Do następnego razu 🙂


Marzena 2021-05-11 12:50:19

Aniu, wygląda jak z najlepszej włoskiej piekarni 🙂 Cudo! Będziemy go powtarzać często, co?


TajemniceSmaku 2021-05-12 13:00:32

Będziemy 😉 ... już powtarzamy 🙂


Beata 2021-05-11 19:05:38

Mhm... Twój chlebek naprawdę wygląda jak z najlepszej piekarni!


TajemniceSmaku 2021-05-12 12:59:47

Dziękuję pięknie, to miłe 🙂


Cake&Bread 2021-05-11 20:44:49

Cudne to Twoje chlebki :)


TajemniceSmaku 2021-05-12 12:59:16

dziękuję 🙂


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