Dark bread

“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

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

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

Wood Chopper

On account of its easy production, this bread is sure to find many new fans. Hobby bakers often have problems recognizing the optimal proof and too little attention is given to the impact of steam. So we can just bake… weiterlesen

Miller’s Bread

Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen

Siegerland Hausbrot

After the Siegerland crusty bread comes a reader request for a Hausbrot from this region. It is quite fun to bake a bread according to only a few details. The details were a dark crumb, shiny crust, extremely long shelf-life… weiterlesen

Chestnut Bread

So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen

Siegerland Crusty Bread

This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen

100% Rye Loaf

After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water,… weiterlesen

Black Forest Landbrot

The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen