Rye Grain
The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen
Basics
False Souring
The 1×1 of Souring The sourdough used to make rye or mixed rye breads depends on the type of flour, flour mixture and dough weight of the product. The more the rye flour content of a bread increases, the more… weiterlesen
Waldviertler
Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough. Basically, you should… weiterlesen
Proofing
The term proofing (“Stückgare” / “Endgare”) refers to the time the shaped dough needs to relax enough so as to enable optimal volume to be achieved during baking. The proofing duration can be influenced by incredibly different factors: Dough hydration… weiterlesen
Sandwich Loaf
The sandwich rolls are a true classic among white breads. The dough can be kneaded quickly and without any problems and only needs a little time to proof and bake after it has been worked up. The result is impressive… weiterlesen
Knetmaschinentest: Thermomix
Since the inquiries about various kneading machines have piled up recently, I decided to introduce various kneaders on the blog in the next few weeks. There are: Thermomix, Kitchenaid, Kenwood, Klarstein Bosch, … Every kneading machine is subjected to the… weiterlesen
Making a Sourdough
Sourdough is a flour or meal dough in which, in addition to natural wild yeast, acid-forming bacteria are present. The gas formation, mainly carbon dioxide, is created by yeasts. The acidification, mainly lactic acid, is dependent on the activity of… weiterlesen
Shepherd’s Loaf
In order to be able to organize the upcoming baking course for rye bread in the Meraner Mühle, I was given different types of flour to test. At first I thought that the Italian rye flours were very similar to… weiterlesen
Long Rise Method/Retarding the Dough
Using the long rise method is the optimal way to achieve exceptional quality in baked goods. A dough method that uses small amounts of yeast over a time period of 12 to 24 hours greatly challenges the quality of the… weiterlesen
Bread Errors in Rolls and Small Baked Goods- Part 2
Examining bread errors reveals the many and various ways that mistakes manifest themselves in baked goods. Most flawed baked goods don’t just have one single error; instead, they show multiple shortcomings. A baked good’s flaws are usually connected to each… weiterlesen