Wheat

Pane di vino

This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds. To give the bread a special flavor,… weiterlesen

Baden Landbrot

The mild rye sour and the fruity aroma of the wheat pre-dough result in a mixed wheat bread with a hearty crumb and rustic crust for summer evening barbecues. When I worked it up, I only folded the bread and… 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 “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 wheat… 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

“Scooped Out” Bauernbrot

The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen

Hand-stretched Apple Strudel

Typical for strudel dough is an easy production. With the addition of oil and an intensive kneading allows the dough to be stretched out very thin.When you think about Viennese pastries, Viennese apple strudel always comes to mind. This pastry… weiterlesen

Alpenlaib

Underripe or overripe sourdoughs almost always result in bread defects. It is important to only use sourdough with an optimal maturation. The following points should only be implemented individually, because several measures at the same time can lead to a… weiterlesen

Easter Brioche

The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the… weiterlesen

Sourdough Bread

To create first-class bread and baked goods, a correctly designed recipe is of utmost importance, as is the selection of raw materials. Sourdough and predough have been around forever, but valid sourdough rules were hardly known until just a few… weiterlesen

Reine de Meule

Recently I have noticed that many readers have problems recognizing when wheat dough is fully kneaded. Reason enough to take a closer look at the mixing and kneading process. In addition to the raw ingredients used, the quality of the… 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