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Gourmet Sprout

I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Pane Durum

Another recipe from the semolina corner that also happens to be easy to make and turns out great! For me, the recipe was more of an attempt with a high dose of a madre. With exactly 50% of the amount… weiterlesen

Les Boules

Rustic appearance and taste are right at the very top for this recipe – the secret lies in the simplicity and not with complexity like in some recipes! As simple as possible, no frills and the production process should fit… weiterlesen

Country-Ciabatta

For many readers, ciabatta bread is the pinnacle of open crumb, but why doesn’t it work for so many? In no other bread do success and misfortune reside so near to each other than with Ciabatta. You stick to the… weiterlesen

Mantovane

I can still remember my time as an apprentice- back then we had these same rolls in our lineup but made with dried wheat sourdough and not with cold fermentation. Even then the taste was a stunner and the form… weiterlesen

Berliner Wholegrain Bread

For a long time I believed that a weak dough would be sufficient to aid in a long shelf life, but I was wrong on this point. Soakers and Scalds are an absolute must in preparation of wholemeal and wholegrain… weiterlesen

Bocca Pratese

I have had no time for the blog and everything involved with it in the recent weeks! All that is going on now with the virus had already run its course with me. As things stand, my family is still… weiterlesen

Wheat Sourdough Bread

Who doesn’t like a simple, failproof sourdough wheat bread for everyday! Prepare your sourdough in the morning, knead the main dough in the evening, and bake the loaves the following morning.  In order to achieve a strong sourdough, we mix… weiterlesen

La Gâche

This is where the “Art of Baking” really comes into focus! What can I say? I didn’t want to do plaits, buttons, and I just couldn’t look at another pan loaf, but I didn’t expect for the first try to… weiterlesen

Mixed Rye Bread

The new rye harvest of 2019 probably drew more notice from professional bakers than hobby bakers. Rye bread characteristics that stood out were: A lack of moisture and inadequate preservation of freshnessStale bread tasteOverly tight crumb Poor dough developmentDough that gets… weiterlesen

Baguette- Sourdough vs. Poolish

Baguette Masterclass Comparing two classic baguette recipes  The division of the camps is so wide- the perception of what the best traditional french baguette is and what is sold as a baguette in Germany/Austria; or what is believed to be… weiterlesen