Medium

Caribbean Dream

The Caribbean dream is one of many recipes that will be shared in the upcoming Viennoiserie courses in Berlin. A real dream mix of shortcrust pastry, fine brioche dough and a flower made from croissant dough at the end. These… weiterlesen

2-Stage Wheat Sourdough Bread

This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away… weiterlesen

Pain au Levain

“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen

Bread Twists

Bread twists are a classic that should not be left out of the wheat sourdough category. The simple preparation and the uncomplicated work-up can give beginners a true sense of accomplishment. The one thing that can perhaps present a problem… weiterlesen

Wholemeal Bread

To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen

Pane di Pugliese

This bread is for Schelli, the soft dough extremist! With a hydration(TA) of 185%, (from 100% semolina!!) this recipe even makes my friend Manfred sweat. I asked him 5 times: Are you sure the hydration (TA) is 185?- Of course,… weiterlesen

Ciabatta with Wheat Sourdough

To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the… weiterlesen

Merano Striezl

The baking process is crucial for good bread quality. The decisive elements are the initial baking temperature, the initial bottom heat, the final baking temperature and the baking time. Initial Baking Temperature: The criteria of the baking process vary from… weiterlesen

Bohemian Forest Bread

Before we turn to breakfast baked goods, I want to present two more breads. The Bohemian Forest Bread is an all-rounder with full-bodied taste. This comes from using a traditional 2-stage sourdough, which is marked by pleasantly mild notes and… weiterlesen

Krems Valley Bread

A bread with the pure taste of rye! A dark loaf with aromatic sour notes, that is distinctly made from rye. The addition of dark rye and soaked leftover bread provide for the dark color and also the excellent shelf-life. … weiterlesen

60% Kamut

Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen