100% Rye Loaf
After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water,… weiterlesen
Medium
Landbrot
This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen
Stirato – Italian Baguettes
“Stirato” is the name given to the elongated, golden brown and aromatic baguette made by the Italians, but what is the difference to the French baguette? In terms of taste, it can easily compete with that of the French, but… weiterlesen
Pane di Lariano
After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen
Black Forest Landbrot
The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen
Charpentier
I learned about the Charpentier in France. The form, as well as the taste, caught my attention early on. The beautifully colored, light crumb is permeated by rich aromas and the crust is also characterized by a long-lasting crispness. Diese… weiterlesen
100 % Wholegrain Rye
Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen
Poolish Baguette
Baguettes are very simple in that they are made from only the essential ingredients of flour, water, salt and yeast. And it is precisely this simplicity that requires a high level of knowledge and skill in order to achieve a good… weiterlesen
Batard aux graines
The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C oven. Before the seeds cool… weiterlesen
Gersterbrot / Flame Crust
This has been on my baking list for a long time but I somehow have never managed to bake it! The time had finally come this week, and I am seldom so happy as I was with this result. Form,… weiterlesen
Flatbread
For the pentecost weekend coming up I want to start the grill, and with it the flat bread! For this flat bread recipe, there are two pre-doughs that form the backbone for the crispy crust and the tender crumb. The… weiterlesen
Spelt French Baguettes
In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. In… weiterlesen