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Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen

Berry Rolls

These berry rolls have been on the wish list of many readers for a long time. The “Pate Fermentèe” pre-dough used for this gives us an enormous window of time in the process of making the dough and makes the… weiterlesen

Pane Laterale

In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first… weiterlesen

Onion Bread

With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen

Samareiner

The Samareiner have been on the wish list of many reader for a long time! They are a small roll that we offer daily from the bakery. Before mixing the main dough, a seed scald is made. Coarse rye meal,… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Pane Durum

Another recipe from the semolina corner that also happens to be easy to make and turns out great! For me, the recipe was more of an attempt with a high dose of a madre. With exactly 50% of the amount… weiterlesen

Les Boules

Rustic appearance and taste are right at the very top for this recipe – the secret lies in the simplicity and not with complexity like in some recipes! As simple as possible, no frills and the production process should fit… weiterlesen

Tomato-Cheese-Grissini

Snack bakes like Grissini, crisp breads, flat breads,… are becoming more and more popular with hobby bakers. The recipes are nothing too complicated and can be changed as desired. The version from me today does not require any mixed… weiterlesen

Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… weiterlesen