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Europain 2014

Paris Trip and Convention 2014: Oh yes, there was still the convention, which is why we are really here. I had remembered the convention to be much bigger in the past, but the dying out of bakers is probably also… weiterlesen

  • 19.03.2014

Cottage Rolls

Often you don’t get to bake how you would like because of time constraints, that’s how this recipe came about. With this recipe, a ready-mixed bread dough is simply kneaded again briefly to form a dough with a few other… weiterlesen

Artisan Boulanger Ridha Khadher

Paris Trip and Convention 2014: That was my second place of pilgrimage in Paris, the “Au Paradis du Gourmand” (paradise for those with a sweet tooth). In 2013, Ridha Khadher won the annual competition for the best baguette. Whoever wins… weiterlesen

  • 16.03.2014

Cabbage Bacon Bread

Schelli drew my attention to this bread a while back (this bread was often purchased from Gaues-Broterbe…). Unfortunately, he couldn’t give me any more detailed information about the bacon cabbage bread, except that it has a high proportion of rye… weiterlesen

The Wood Oven Baker “Poilâne”

Paris Trip and Convention 2014:  Our first stop was to the wood-fired bakery “Poilâne” in the 8 rue de Cherche-Midi. The founder of this bakery was Pierre Poilâne, who came to Paris from Normandy in 1932 to open his first… weiterlesen

  • 13.03.2014

Crusty Rye Bread

The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that… weiterlesen

Alsatian Dough Rolls

One of my first entries was on the topic of “Pâte fermentêe“ in which I wrote about rolls that are eaten in Alsace.  It is hard to forget the crispy crust and open crumb of these particular rolls.  Since I… weiterlesen

Mediterranean Pan Bread

My first bread in the category “Pane Italiano“ is a wheat bread that is baked in a pot. Although I use salt in my recipe, those that would like can just leave it out. Those that have been to tuscany… weiterlesen

Farmer’s Loaf

This bread is characterized by its robust, yet also sour flavor. A wonderful bread with excellent shelf life that is achieved through a long baking time.  Its rustic appearance and irregular shape lend it the air of an artisan bakery. weiterlesen

Hausbrot

I am always asking myself: Which sourdough method is the best and results in the best bread? There is no general answer to this question given the large number of sourdough types. Each process has its own advantages and disadvantages. weiterlesen