This recipe for “Pane Rustico” is based on a baguette dough that, through the addition of a seed soaker, is enhanced in flavor and appearance. The seeds used in the seed soaker can be individually customized. You can use toasted… weiterlesen
Some might imagine an airy and open crumb bread by such a name, but my intention was quite different. My initial thought was a bread that was cloud-like and soft. The pre-ferment is a Biga made from Type 550/700… weiterlesen
How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to… weiterlesen
This Toskana bread is a thing of beauty and brings me real joy to bake it. The ease of production, the brilliant taste, and the rustic character make this bread a real treat. For an even better shelf-life, I have… weiterlesen
Bagels don’t always have to be boiled- let’s make them a bit rustic and with sprouts! Sprouts are not only healthy, but taste great and are easy to make. Making sprouts is rather easy and requires minimal time investment. weiterlesen
In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first… weiterlesen
With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen
The Samareiner have been on the wish list of many reader for a long time! They are a small roll that we offer daily from the bakery. Before mixing the main dough, a seed scald is made. Coarse rye meal,… weiterlesen
For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… weiterlesen
Dietmar & Food-Pairing? An amazing synergy was brought to life by the wine expert Michael, and it is shown in this incredible recipe. The goal was to create a connection between a singular wine and dried… weiterlesen
It’s been on the list for a long time and now finally for the blog. The smell of fresh baked garlic sticks will soon flow through many households. These are the absolute tops with the half-baked version- bake the frozen… weiterlesen
The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen