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Pane di Lariano

After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen

Black Forest Landbrot

The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen

Charpentier

I learned about the Charpentier in France. The form, as well as the taste, caught my attention early on. The beautifully colored, light crumb is permeated by rich aromas and the crust is also characterized by a long-lasting crispness. Diese… weiterlesen

100 % Wholegrain Rye

Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen

Poolish Baguette

Baguettes are very simple in that they are made from only the essential ingredients of flour, water, salt and yeast.  And it is precisely this simplicity that requires a high level of knowledge and skill in order to achieve a good… weiterlesen

Batard aux graines

The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C  oven. Before the seeds cool… weiterlesen

Gersterbrot / Flame Crust

This has been on my baking list for a long time but I somehow have never managed to bake it! The time had finally come this week, and I am seldom so happy as I was with this result. Form,… weiterlesen

Flatbread

For the pentecost weekend coming up I want to start the grill, and with it the flat bread! For this flat bread recipe, there are two pre-doughs that form the backbone for the crispy crust and the tender crumb. The… weiterlesen

Spelt French Baguettes

In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. In… weiterlesen

Schrotling

The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… 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