Yeast-free

Schaumrollen / Schillerlocken

Der Blätterteig ist fürs Homebaking schon sehr aufwendig, jedoch darf auch die Herstellung und Verarbeitung im Blog als Info nicht fehlen. Der Blätterteig ist ein Hefefreier Weizenteig, dem schichtweise Tourierfett oder Butter eintouriert wird. Durch das Laminieren entstehen Teig- und… 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

Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… 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

Rye Grain

The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen

Sweet Burek

Since there is already a burek recipe on the blog, the sweet version should also be covered as well. Actually, the sweet version can be compared with our apple strudel, but I think the idea to roll it into a… weiterlesen

Burek

I first discovered burek on a holiday in Croatia. I was standing in astonishment and gawking in the back courtyard of a small bakery in order to watch burek being made. I was already aware that the dough had to… weiterlesen

Schwarze Muckel

The schwarze Muckel was once a bread that surprised me from the “wholegrain bread” series! The recipe and dough production were spot on (almost) and everything went (not quite) according to plan. Adjust the baking time three different times and… 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

North Frisian Bread

Whole grain and whole meal breads belong among the highest art of baking and it is precisely these types of bread that will be featured on the blog in the coming weeks and months. Whole grain and meal will be… weiterlesen