Good to know

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

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

  • 31.07.2016

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

  • 18.07.2016

Bread Errors Part 1 (Mixed Flour- and Rye Breads)

Causes of Bread Errors and Ways to Avoid Them  To achieve flawless baked goods, you must stick precisely to the recipe and the conditions for working the dough. Measuring and weighing is essential. “AVOIDING ERRORS IS EASIER THAN FIXING THEM”… weiterlesen

  • 25.02.2016

Par-Baked Baguettes

With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen

Christstollen

Who baked the first stollen is still unknown, but researchers agree that the first stollen were pulled out of the oven in Saxony around 1300. It could also be that maybe monks baked the first Christmas Stollen in monasteries. They… weiterlesen

  • 06.11.2014

Rye Flour Poolish

In addition to the conventional wheat poolish, there is the rye poolish which is an alternative to use in specialty breads. The production process is identical, only the amount of water used is doubled. Baking with this method achieves quality… weiterlesen

  • 13.09.2014

From Grain to Desired Flour Type- Part 2

Different steps have to take place during the milling process, because the hull particles and the endosperm have to be carefully separated from each other during flour extraction. The so-called grain furrow prevents this from happening in a direct way. weiterlesen

  • 06.09.2014

From Grain to Desired Flour Type- Part 1

This report will be divided into 3 parts over the coming weeks and will cover grain all the way through to finished flour. The report is divided by: Grain cereals and Grain Types (Structure of the grain…)Flour Types (Comparison… weiterlesen

  • 17.08.2014

Basic Knowledge of Wholegrain and Wholemeal Dough – Part 2

When food is heated, a non-enzymatic browning occurs, the “Maillard reaction”: With this, the reduction of proteins and reduced carbohydrates creates characteristic flavors and color developments. Many wholemeal / whole-grain breads get an intense crumb color due to long baking… weiterlesen

  • 23.07.2014

Oven Steam- Part 2

By adding steam, a relatively large amount of heat is suddenly transferred to the surface of the dough. Condensation occurs between the temperature of the dough of approx. 30°C and that of the steam 100°C. As a result, the gluten… weiterlesen

  • 14.07.2014