Bosna Rolls
“Reader request” To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans. For those that don’t… weiterlesen
Long-term processing
Bocca Pratese
I have had no time for the blog and everything involved with it in the recent weeks! All that is going on now with the virus had already run its course with me. As things stand, my family is still… weiterlesen
Wheat Sourdough Bread
Who doesn’t like a simple, failproof sourdough wheat bread for everyday! Prepare your sourdough in the morning, knead the main dough in the evening, and bake the loaves the following morning. In order to achieve a strong sourdough, we mix… weiterlesen
La Gâche
This is where the “Art of Baking” really comes into focus! What can I say? I didn’t want to do plaits, buttons, and I just couldn’t look at another pan loaf, but I didn’t expect for the first try to… weiterlesen
French Country Bread with 2-stage Wheat Sourdough
In the past I had tried several times to make a pure wheat sourdough bread with only French stone ground flour T80 without the addition of baker’s yeast. My tests repeatedly failed because the acid in the sourdough was too… weiterlesen
Pizza- Base Dough
The easiest way to make Pizza is with a direct dough method. This method is the most widely used and most popular among pizza makers. To make it, all of the ingredients are mixed together at the same time. The… weiterlesen
Artisan Bread
Sometimes you want a special type of bread to get your friends and family excited, and this recipe could be exactly the right thing. Creating such bread works best using a dough that has a high hydration level (TA 167-180). weiterlesen
Ruch Bread with Seed Mixture
The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking. The whole, un-sliced loaf feels light and airy in… weiterlesen
Ruch Bread
Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen
Olive Focaccia
An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen
Pizza Dough from 100% Biga
A blog reader contacted me several months ago with a pizza recipe request. The recipe was to be made with 100% biga, but how exactly would this work? Unfortunately, at the time I didn’t have a recipe to meet the… weiterlesen
Epi Baguette
With little effort and a bit of skill, you’ll be pulling this baguette variation out of the oven in no time! The recipe calls for flour, water, salt and yeast to be mixed into a smooth dough. This then rises… weiterlesen