This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen
With an extremely dry and mild winter, the grain marketing year began with extremely poor conditions. In addition to the risk of insufficient water supply for the plant, there was also an increased risk of diseases or pests. However, the… weiterlesen
This thin, small and flat bread specialty is native to the South Tyrolean Vinschgau. For generations in Vinschgau, two small pieces of dough have been put together and baked as “Paarl” (couples) or individually as “Vinschgerl”. The couple was supposed… weiterlesen
“Stirato” is the name given to the elongated, golden brown and aromatic baguette made by the Italians, but what is the difference to the French baguette? In terms of taste, it can easily compete with that of the French, but… weiterlesen
For these baked goods it is characteristic that the shaped dough is placed in a lye solution just before they are placed into the oven. This process is where the name “Laugengebäck” (Lye rolls) came from. The most well-known form… weiterlesen
After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen
The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen
Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust. Since rye flour contains no… weiterlesen
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
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
The legacy of the French art of bread has given us many specialties. These differ not only in shape and production, but also in taste. So let’s put the classic baguette aside and pull another one out of the bread… weiterlesen
I learned about the Charpentier in France. The form, as well as the taste, caught my attention early on. The beautifully colored, light crumb is permeated by rich aromas and the crust is also characterized by a long-lasting crispness. Diese… weiterlesen