BIGA

Garlic Stangerl

It’s been on the list for a long time and now finally for the blog. The smell of fresh baked garlic sticks will soon flow through many households. These are the absolute tops with the half-baked version- bake the frozen… weiterlesen

Olive Focaccia

An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen

Pizza Dough from 100% Biga

A blog reader contacted me several months ago with a pizza recipe request. The recipe was to be made with 100% biga, but how exactly would this work? Unfortunately, at the time I didn’t have a recipe to meet the… weiterlesen

Wurzel-Sepp

With these summer temperatures nobody really wants to be in the kitchen and so the recipe fits perfectly for this time. Biga is used as a pre-dough and it can mature either for 12 hours at room temperature or for… weiterlesen

Wholegrain Spelt Schnecken

In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy. The scald and pre-dough ensure freshness and taste. To make the recipe a… weiterlesen

Turtle Bread

What else are you supposed to name a bread that looks like a turtle? If you didn’t know it, you might think the form is achieved through scoring or cuts. You’d be wrong, because here a small piece of dough… weiterlesen

Pear-Thyme-Bacon Muffins

This small and hearty snack variant is a welcome change in the homebaking bakery. Regardless of the occasion, it creates a surprise and the spicy muffins look just great on a nicely set table.  If you would like you can… weiterlesen

Pane di Como

Since ancient times, the surface of the bread is scored or cut before baking for many breads. Once baked, these score lines lend the bread a typical look. The technical purpose of this is to divert the excess pressure that… weiterlesen

Pain Auvergnat

The shape of this bread was not originally planned and came about by chance. When dividing the bread, I had some dough leftover and instead of shaping it, I divided it further into small pieces. I rolled these small pieces… weiterlesen

Rosenstuten

Rosenstuten are mixed wheat breads that are made with a mix of wheat and rye flours (85% wheat: 15% rye). Since mixed wheat breads are usually eaten fresh, unfortunately too little attention is paid to their shelf life. Sourdough and… 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