The scent of homemade bread: a ritual of calm and tradition

01/21/2026

There is a scent that, once smelled for the first time, is never forgotten: that of bread baking in the oven. It is an aroma that evokes home, calm, and hands slowly kneading, turning the simple act of cooking into a small daily ritual.
Flour, water, salt, and yeast. Four very simple ingredients that create a thousand variations of bread: every dough is different, every loaf has its own story and flavor.

What makes the homemade bread recipe taught today by Cesarini Andrea and Marta from Bologna so special is its simplicity: no mixers, stand mixers, or complicated tools—just a bowl, a wooden spoon, and a little willingness to have fun getting your hands covered in flour.
Speaking about this recipe, Marta reveals her special connection to homemade bread:

“This recipe holds a special value for me. The scent of freshly baked bread filling the kitchen has become a small ritual of calm and satisfaction. Every time I make it, it reminds me that even the simplest things—flour, water, patience—can give a deep sense of home”.

Cesarini Andrea and Marta also offer a special recipe, a journey into the magic of traditional Bolognese ragù, the perfect companion for homemade bread. Bread and ragù together allow for the “scarpetta,” that simple and irresistible gesture loved by everyone, young and old alike. The bread, soft inside and crispy outside, soaks up every drop of delicious sauce from the plate, turning each bite into an explosion of flavor.

Homemade Bread

Bring the fragrant aroma of freshly baked bread into your home: a crunchy crust and soft crumb, just like bread from your neighborhood bakery

DifficultyMedium

Preparation time45m

Cooking time35m

Servings5

€

CostLow

Ingredients

400 g of all-purpose flour (or bread flour)
1 g of dry yeast (about ¼ teaspoon)
8 g of salt (about 1 ½ teaspoons)
300 ml of lukewarm water (around 25–30°C / 77–86°F)
1 teaspoon of sugar (optional, helps with rising)

Method

In a large bowl, combine the flour, dry yeast, sugar, and salt.
Gradually add the lukewarm water, stirring with a wooden spoon until you obtain a sticky dough.
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise at room temperature for about 12 hours (or overnight), until it has doubled in size and is full of bubbles.
Lightly flour your work surface and gently turn the dough out onto it.
With floured hands, fold the dough over itself a couple of times and shape it into a round loaf.
Place the loaf on a sheet of parchment paper and cover it with a clean kitchen towel.
Let it rest for about 1 hour.
About 30 minutes before baking, place a cast-iron pot (Dutch oven) or a heavy lidded casserole in the oven and preheat to 230°C (450°F).
Carefully remove the hot pot from the oven.
Lift the dough with the parchment paper and place it inside the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until the crust is golden and crispy.
Remove the bread from the pot and let it cool on a wire rack before slicing.