Simple

Gassenhauer (“Street Song”)

You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes! The foundation sour makes up around 10%, but if… weiterlesen

South Tirolian Farmer’s Bread

The South Tirolian Farmer’s bread came about more or less by accident. The shaped dough was supposed to have a long cold proof after the bulk rise. For reasons of time, I was not able to stick to these steps,… weiterlesen

Emmer Bread

As a diversion, I baked a whole grain emmer bread for you. Emmer bread has an appetizing dark crumb color and a pleasantly tangy taste. The addition of a water-roux improves the shelf-life and at the same time increases the… weiterlesen

Light Farmer’s Bread

To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough.  The pre-dough is made by mixing wheat… weiterlesen

Waldviertler

Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough. Basically, you should… weiterlesen

Simple Bread

The baking courses have shown me that hobby bakers tend to run into most of their problems when making the dough. Over and over again, readers make the mistake of sticking precisely to the provided timings, which invariably leads to… weiterlesen

Fiery Tomato Rolls

It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough… weiterlesen

Alpine Crust

The soft dough and the high proportion of wheat sourdough give the alpine crust a particularly beautiful crumb structure. Baked well,  a tantalising aroma will fill the kitchen, which will surely put a smile on any hobby baker’s face.  I… weiterlesen

Le Paillasse

For some time now I have been trying to emphasize certain flavors in baked goods by combining different wheat sourdoughs. This can be done either through multi-stage sourdough processes or, as in this recipe, through different types of flour. The… weiterlesen

Grill Baguette

With its floury crust, the Grill Baguette is a typical mediterranean bread that fits every occasion! The wheat sourdough lends the bread a light sour note and the addition of the poolish gives rise to a rounded flavor.  This recipe… weiterlesen

Bauernbrot with Spice Crust

The farmer’s bread with spiced crust is a mixed rye bread using rye flour type 960 and whole grain spelt flour. Since the farmer’s bread you find at outdoor markets always has a strong flavor, 50% of the rye flour… weiterlesen

Mr. Nice Guy (Pfundskerl)

This Mr. Nice Guy bread is a mixed spelt bread with the recipe combining 80% spelt flour and 20% rye flour. The large size of the loaf gives it a strong, well baked crust and the aromatic crumb makes it… weiterlesen