Simple

Lebkuchen Dough (Gingerbread)

Lebkuchen, also known as Lebzelten, Pfefferkuchen, Gewürzkuchen or Honigkuchen, is a sweet, strongly spiced, pastry with a long shelf-life that is found in many shapes and variations. In many cultures it is an integral part of Christmas baking, though only… weiterlesen

Pretzels

For these baked goods it is characteristic that the shaped dough is placed in a lye solution just before they are placed into the oven. This process is where the name “Laugengebäck” (Lye rolls) came from. The most well-known form… weiterlesen

Paillasse de Lodêve

The legacy of the French art of bread has given us many specialties. These differ not only in shape and production, but also in taste. So let’s put the classic baguette aside and pull another one out of the bread… weiterlesen

Rustic Wholegrain Bread

This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process.  A big… weiterlesen

Country Wheat

Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough… weiterlesen

Flavor Rolls

For my next baking experiment I tried combining the salt-yeast process, a pre-dough, and a long, cold fermentation. Just as with other fermented products like wine and cheese, the long fermentation time increases the richness of flavor. Though these rolls… weiterlesen

White Loaves

My first experiment with the Salt-Yeast process favored this white bread. For me, this white bread is a classic but it has all but disappeared from the market in recent years. The quality of white loaves has been reduced by… weiterlesen

Milk Bread

For my next bread offering I chose this milk bread. From the addition of milk, breads take on an especially tender crumb as well as a wonderful color on the crust. For the recipe there are two pre-doughs: A milk… weiterlesen

Bauernbrot “tumbled”

With this loaf I tried to bring together a few ideas at once and one of those was the processing of the dough. After mixing and rising, the bread dough is simply placed in a floured bread basket and formed… weiterlesen

Spelt Brioche with Cranberries

I love Brioche, and a recipe for one using spelt is a winner in my book! With brioche I use a yeast pre-dough that brings more stability to the main dough.  Because of the ingredients like butter, milk, and egg… weiterlesen

Dinkelseelen und Dinkelknauzen

Because there are many traditional spelt rolls, I would like to give some of these a try. The spelt lovers in southern Germany, for example, have their Dinkelseelen or Dinkelknauzen.  These spelt rolls were always made with long dough processing… weiterlesen