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Handsemmel
These hand rolls are the masterpiece in the category of small rolls. The Handsemmel is a handmade, crispy, crusty, star-shaped, small wheat roll. When working by hand, light rye flour is recommended. The five segments of the roll will separate… weiterlesen
Twice Baked Bread
I dedicate my next bread to the intermittent or twice-baked method. The intermittent method or two-baked method is one worth considering in order to always have bread in available without having to freeze it. A few advantages are often the… weiterlesen
Salzstangerl
If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold. The unique tastes comes from the rye flour that is worked in when rolling them and from… weiterlesen
Bienenstich
This recipe is a reader’s request! Bienenstich is a traditional yeasted cake that has an almond, sugar, honey cream toppings that caramelize when baked. After baking, the tray-bake is filled with a vanilla cream. In order to try something new… weiterlesen
Bohemian Buchteln
Buchteln (Wuchteln) are a characteristic dish of bohemian cooking, that also have a fixed place in the Austrian pastry kitchen. The Buchteln are usually filled with plum and apricot jam, but this time I came up with a very special… weiterlesen
“Scooped Out” Crusty Bread
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
Topfen Bread
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
Europain 2014
Paris Trip and Convention 2014: Oh yes, there was still the convention, which is why we are really here. I had remembered the convention to be much bigger in the past, but the dying out of bakers is probably also… weiterlesen