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Wheat Bread with Emmer

This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen

Sunflower Flaxseed Bread

The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation.  The… weiterlesen

Caraway Coriander Bread

This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence.  The production relies on a long… weiterlesen

Pane di Como

Since ancient times, the surface of the bread is scored or cut before baking for many breads. Once baked, these score lines lend the bread a typical look. The technical purpose of this is to divert the excess pressure that… weiterlesen

Tuscan Bread

Dough that has been kneaded cannot yet be considered finished. A bulk proof is necessary for further absorption and relaxation. For this, the dough should be either in a bowl or a dough tub. It’s important that the dough be… weiterlesen

Störibrot

To this day, St. Stephen’s Day in Austria is celebrated by maintaining traditional customs. Classically, it is considered the day on which the family visits their grandparents, other relatives or friends to exchange gifts with them. In Upper Austria, St. weiterlesen

Fruit Bread

Fruit bread is a well-known recipe for the Christmas season. The bread gets its name from all of the dried fruit. In addition to dried pears, many other dried fruits like prunes, raisins, figs, orangeat, and hazelnuts are also on… weiterlesen

Pane Bianco

Many readers have problems determining the length of the final proof, so you should know the following: The final proof is the rise time of the formed dough pieces until they are put into the oven. During this time, the… weiterlesen

Fig Bread

Sensory experience makes the master! In spite of excellent kneading machines, human sensors are irreplaceable when it comes to determining the precise moment of optimal kneading. You need a good eye and a lot of experience during the first mixing… weiterlesen

Rustic Samareiner Bread

The smell and taste of wheat and mixed wheat breads is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb also has to convince in terms of taste, but unfortunately this aspect is very often… weiterlesen

Par-Baked Baguettes

With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen