destacado_chef privado en Granada

In today’s post we tell you about the great tradition behind our gastronomic concept. In addition, at the end of the post we bring you a surprise, so, get to the end. 

From a family of bakers, the grandparents of our private chef in Granada grew up there and it was there where Clara discovered her passion for cooking. Every weekend they had the tradition of preparing bread in the clay oven, a very precious commodity in the family. It symbolizes the values on which Yantar is based: sharing food after baking bread and relaxing in good company.

The importance of bread in the kitchen of our private chef in Granada

“Bread requires the effort of kneading but it also requires sitting quietly while the dough rises with a strength of its own.” David Richo.

Continuing with the baking tradition was something very important for Clara, so today we can find a multitude of recipes in which she makes dough from scratch. In this way, she brings a part of her history and trajectory to each dish. 

In fact, if you are interested in the preparation of homemade bread, you can book the bread workshop activity in your visit. This way, you will learn about this beautiful tradition.


As we mentioned at the beginning of the post, Finca Yantar used to be the house where Clara’s grandparents grew up. Despite being quite changed in decoration and distribution, they decided to keep the clay oven, as it is a symbol of how it all started. 

The clay oven is the place where our private chef in Granada prepares all her doughs and breads. For example, our apple strudel, we prepare it in the clay oven, giving it that crunchy texture on the outside and tender on the inside. Or our tamarind glazed ribs.


After years of preparing this recipe, our private chef in Granada wanted to share with you a very important part of her career. Let’s go with the recipe.


  • 100 gr of sourdough
  • 500 gr of wheat flour
  • 500 gr of whole wheat flour
  • 15 gr salt
  • 18 gr fresh yeast
  • 500 ml of water


  • Pour the flour in a bowl and mix, make a hole in the center where we will introduce the 100 gr of sourdough. Add the 100 ml of water and mix with a little flour, until the sourdough is doubled, let it ferment for exactly 1 hour.
  • Once the first fermentation is done, we mix the salt, the yeast and half a glass of water in a bowl. Then we pour it into the bowl with the flour and the fermented sourdough, add the whole 500 ml of water and start mixing the dough. Once we see the integrated dough, sprinkle flour on a surface, pour the dough and start kneading until the dough is fine and smooth.
  • We make portions of about 300 gr in the shape of a ball and let the dough ferment for about 10-20 minutes. Once the dough is ready, cut it again into portions, shape it into a ball and let it rest for 10-20 minutes. 
  • Then give it the desired shape and spread on a flat surface with a cloth and flour so that they do not stick.
  • Finally, make 3 or 4 diagonal cuts and leave to ferment for 20-40 minutes depending on the temperature and humidity of the day. Once we observe that the bread has fermented we go over the cuts again and we introduce it in the oven and we leave it for 40 minutes at 190º.

We hope you enjoyed this post and that you have saved the recipe. Tell us on our instragram how it turns out if you put it into practice.

Jarras con agua, leche y zumo junto a bowls de fruta