White bread

Country-Ciabatta

For many readers, ciabatta bread is the pinnacle of open crumb, but why doesn’t it work for so many? In no other bread do success and misfortune reside so near to each other than with Ciabatta. You stick to the… weiterlesen

Wholegrain Baguette

The question arises again and again: age the flour- yes or no? From my side a resounding YES – these doughs can take on more water, develop into better dough, have more stability,… thus only advantages come from giving milled… weiterlesen

Wholegrain Toast

In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… weiterlesen

Bocca Pratese

I have had no time for the blog and everything involved with it in the recent weeks! All that is going on now with the virus had already run its course with me. As things stand, my family is still… weiterlesen

Wheat Sourdough Bread

Who doesn’t like a simple, failproof sourdough wheat bread for everyday! Prepare your sourdough in the morning, knead the main dough in the evening, and bake the loaves the following morning.  In order to achieve a strong sourdough, we mix… weiterlesen

King Ludwig Bread

King Ludwig Masterclass Spelt – an extraordinary grain? We reveal: Differences in taste from two different leavening processes: Spelt sourdough vs. Crowning discipline, Detmold three-stage rye sourdough Attention: Anyone who asks questions about spelt that have already been… weiterlesen

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

Artisan Bread

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

Ruch Bread with Seed Mixture

The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking.  The whole, un-sliced loaf feels light and airy in… weiterlesen

Ruch Bread

Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen

Olive Focaccia

An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen