Simple

Pan sencillo

“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist.  Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen

Light Country Bread

The total baking time usually determines the point at which bread and other baked goods are completely baked through. The following methods are available to check whether something is actually baked all the way through:  Checking the core temperature: It… weiterlesen

Dried Pear Bread (Kletzenbrot)

This dried pear bread (Kletzenbrot) is a tender, dark-brown, sweetly spiced bread that can be made in rolls, loaves, or in a pan. Traditionally, dried fruits such as kletzen (dried pears) and plums and spices are added to the bread… weiterlesen

Baden Landbrot

The mild rye sour and the fruity aroma of the wheat pre-dough result in a mixed wheat bread with a hearty crumb and rustic crust for summer evening barbecues. When I worked it up, I only folded the bread and… weiterlesen

Olive Fougasse

Since the barbecue season has long since begun and I’ve been putting this recipe off for ages, it finally happened last weekend. The tender crumb, the taste of the olive and the crispy crust make grilling a culinary delight. The… weiterlesen

Butter Dwarfs

The fine, inimitable taste of butter defines the taste of enriched yeast doughs. But since the handling of butter when making dough is not always correct, I would like to give some pointers.  When to add butter depends on various… weiterlesen

“Scooped Out” Bauernbrot

The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen

Alpenlaib

Underripe or overripe sourdoughs almost always result in bread defects. It is important to only use sourdough with an optimal maturation. The following points should only be implemented individually, because several measures at the same time can lead to a… weiterlesen

Spuntino Panini

“Spuntino Panini” – this name will make the connoisseur’s mouth water, because he knows the treat that awaits. In addition to the ingredients flour, water, salt, sourdough, pre-dough and a little yeast, you only need time to create this specialty. weiterlesen

Easter Brioche

The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the… weiterlesen

Reine de Meule

Recently I have noticed that many readers have problems recognizing when wheat dough is fully kneaded. Reason enough to take a closer look at the mixing and kneading process. In addition to the raw ingredients used, the quality of the… weiterlesen

Miller’s Bread

Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen