This recipe for “Pane Rustico” is based on a baguette dough that, through the addition of a seed soaker, is enhanced in flavor and appearance. The seeds used in the seed soaker can be individually customized. You can use toasted… weiterlesen
A few readers will now think- has this guy gone crazy? He can’t really be posting a bread like this on the blog?! You may be right and I certainly wouldn’t sell such a loaf, but as I took the… weiterlesen
This recipe was created in collaboration with my friends Michael Unger from “Unger Weine” and Manfred Schellin from “Bongu”. The aim was to create a bread recipe for beginners with a tender crumb and a crispy crust! But how can… weiterlesen
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
Sometimes you want a special type of bread to get your friends and family excited, and this recipe could be exactly the right thing. Creating such bread works best using a dough that has a high hydration level (TA 167-180). weiterlesen
With little effort and a bit of skill, you’ll be pulling this baguette variation out of the oven in no time! The recipe calls for flour, water, salt and yeast to be mixed into a smooth dough. This then rises… weiterlesen
First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a… weiterlesen
For some time now I have been trying to emphasize certain flavors in baked goods by combining different wheat sourdoughs. This can be done either through multi-stage sourdough processes or, as in this recipe, through different types of flour. The… weiterlesen
After a short blogging break, it’s time to get back to work! The oven’s been staying hot while I’ve been testing out new recipes, but before I publish those, I need to share a forgotten baguette recipe. I developed it… weiterlesen
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen
Baking different types of bread from spent grains has long been on my baking list, but what are spent grains? In food production, spent grains are the residual malt from beer production. Production of spent grains: In malt houses, barley… weiterlesen
Before I start on the recipes using Ruch flour, I want to include one more buckwheat recipe on the blog. I have already noticed that dough made with buckwheat does not require intensive kneading. In this recipe, the dough is… weiterlesen