When they smell fresh bread: di-go mixes performed by master bakers Marko Braica and Stefani Musa
At the baking workshop, the ready-made mixes didn't remain just packaged products—in less than an hour, they transformed into bread that the participants could eat right away.
Few things create a sense of home as quickly as the aroma of bread fresh from the oven. During a culinary workshop for students of the Ambroz Haračić High School - held as part of the 14th "Taste the Mediterranean" Festival in Mali Lošinj - master bakers Marko Braica and Stefani Musa demonstrated that the path to such bread need not begin with a complicated recipe or a long list of ingredients. The workshop focused on three di-go mixes: Fini domaći (Fine Homemade), Mediteranski (Mediterranean), and Multi Grain. While each yields a different type of bread, they share a common goal: bringing the scent of freshly baked bread into the homes of those who lack the time or experience for lengthy baking processes.
These three mixes were developed under the auspices of Lesaffre Adriatic, the company behind the di-go brand. Miroslav Botić, Sales and Marketing Director at Lesaffre Adriatic, reveals that development took a full two years and involved local nutritionists and food technologists; consequently, the Fini domaći, Mediteranski, and Multi Grain varieties are considered Croatian products. Like any successful product, these three mixes were conceived following thorough market research and the realization that today’s consumers desire tradition in a modern "package." Thus, "organic" and "sourdough" elements lend these mixes a contemporary character while simultaneously returning them to the roots of quality bread. The “organic” label guarantees ingredients produced according to organic farming standards, while sourdough delivers what bread lovers particularly appreciate - a more developed aroma, a fuller flavor, and the distinctive character of fermented dough.
One of the greatest advantages of the new di-go BIO sourdough mixes is their ease of preparation; there is no need to maintain your own starter or spend half the day in the kitchen. Simply mix the contents of the package with the specified amount of lukewarm water and dry di-go yeast, then briefly mix the dough until the ingredients are combined. Place the prepared dough into a greased pan, smooth the surface with a wet spoon or spatula, and leave it in a warm place to rise. After about half an hour, it is ready for the oven, where it bakes at 210-220°C for approximately 35 to 45 minutes, depending on the specific mix and oven.
Thus, only an hour elapses from opening the package to the aroma of warm bread filling the kitchen - with fermentation being the longest part of the process. The Fini domaći mix is designed as a base for everyday bread but allows for creative shaping and the addition of various ingredients; you can bake it in a standard loaf pan, as a baguette, or even as "bubble bread." The Mediterranean mix seems to invite creativity - beyond a standard loaf, it can be used to make focaccia or pizza dough, pairing perfectly with olive oil, rosemary, olives, and other Mediterranean additions. The Multi-Grain mix - featuring sesame, flax, millet, and sunflower seeds - offers a more pronounced texture and flavor, making it an excellent choice for meals where bread is a key component of the dish rather than just a side. It is precisely the opportunity to experiment that distinguishes ready-made Di-go mixes from the concept of "ready-made bread" sold in bakeries and stores.
At the workshop, Marko Braica and Stefani Musa emphasized that one need not be a professional chef; instead, the technique explained on the packaging serves as a foundation, while the final appearance and character of the bread are left to the person baking it.
