Pumpernickel with Coarse Meal
It’s been baked for a long time and after a long wait is now finally on the blog – the “strong pumpernickel” with coarse meal. There was not a similar bread that I enjoyed baking over and over again like… weiterlesen
Difficult
French Country Bread with 2-stage Wheat Sourdough
In the past I had tried several times to make a pure wheat sourdough bread with only French stone ground flour T80 without the addition of baker’s yeast. My tests repeatedly failed because the acid in the sourdough was too… weiterlesen
Artisan Bread
Sometimes you want a special type of bread to get your friends and family excited, and this recipe could be exactly the right thing. Creating such bread works best using a dough that has a high hydration level (TA 167-180). weiterlesen
Ruch Bread with Seed Mixture
The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking. The whole, un-sliced loaf feels light and airy in… weiterlesen
Ruch Bread
Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen
French Levain
A “French Levain” is made from an active, multistep sourdough. It differs from the multistep rye sourdough in its hydration level (TA) and its maturation time. With a multistep wheat sourdough, I want to keep the acidity as low as… weiterlesen
Le Pain Rustique
This recipe came about as an idea from the Tabatiere bread combined with a seed soaker that is mixed into a baguette dough. The seed soaker can be put together however you like, though the ratio of seeds to water… weiterlesen
Siegerland Crusty Bread
This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen
Tabatiere
A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen
Spelt Rolls
Since one of my last posts featured hand rolls and I strongly encourage baking them, I am now determined to make spelt rolls. A short while ago I really avoided spelt, but I have really morphed into a spelt fan!… weiterlesen
Spelt Ciabatta
Since I’ve received some questions about spelt recently, I would like to dedicate my next recipes to the grain. I have planned three recipes, with something for everyone, from beginners to professionals. Since I’m not really a spelt-master myself, I… weiterlesen
Pain de Campagne
Another bread from our journey through France is the Pain de Campagne. This bread is well-loved in France and is developing an adoration through all of Europe and the USA. Traditionally the bread is produced with wheat sourdough and risen… weiterlesen