The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation. The… weiterlesen
Every time I am amazed at the simple raw ingredients you can use to bake bread. Once you get a taste for it, it never lets you go, because if you are looking for a natural bread, sourdough bread is… weiterlesen
This recipe came about as an idea from the Tabatiere bread combined with a seed soaker that is mixed into a baguette dough. The seed soaker can be put together however you like, though the ratio of seeds to water… weiterlesen
The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… weiterlesen
This “scooped out” bread is a specialty bread with a particular dough process. The proofing time takes place in the dough bowl. The dough proofs as a whole during the dough rest phase. After the dough maturity, the dough is… weiterlesen
Right at the start of spring I have come up with a moist topfen bread. With this bread you can really let it all out again. The day before, the Pate Fêrmentêe, sourdough, and soaker are prepared. In retrospect, it… weiterlesen