Italy

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 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

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

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

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

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

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