Rye-Poolish

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

Heller Bauer

To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough.  The pre-dough is made by mixing wheat… weiterlesen

Rye Toast

This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and… weiterlesen

Roggi

The mixing ratio of the flour in this recipe is 38% rye and 62% wheat. Despite the high proportion of rye flour, the dough can be kneaded very well. In addition, the hobby baker will enjoy the shape of these… weiterlesen

Light Country Bread

The total baking time usually determines the point at which bread and other baked goods are completely baked through. The following methods are available to check whether something is actually baked all the way through:  Checking the core temperature: It… weiterlesen

Par-Baked Baguettes

With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen

Olive Fougasse

Since the barbecue season has long since begun and I’ve been putting this recipe off for ages, it finally happened last weekend. The tender crumb, the taste of the olive and the crispy crust make grilling a culinary delight. The… weiterlesen

Le Pain Complet

A very simple and easy to make bread is the “Le pain complet”. The well-rounded taste is created by a rye poolish and a wheat sourdough which can be made individually from W / 1600 or T80. By adding whole… weiterlesen

Butter Dwarfs

The fine, inimitable taste of butter defines the taste of enriched yeast doughs. But since the handling of butter when making dough is not always correct, I would like to give some pointers.  When to add butter depends on various… weiterlesen

Rustic Twists

Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust.  Since rye flour contains no… weiterlesen

Rustic Baguette

Today, here is another baguette that is made in a unique way. Since baguettes are usually made with wheat sourdough or wheat poolish, a rye poolish would be a very unique substitution.. The production process of a rye poolish is… weiterlesen