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
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
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
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
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
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
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
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 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
At this time of year I associate many of my breads with an autumn and Christmas theme. This hearty and fruity hunter’s bread is something special on cold winter days! The sweetness of the cranberries is combined with walnuts to… weiterlesen
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
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