Long-term processing

Le Pain Rustique

This recipe came about as an idea from the Tabatiere bread combined with a seed soaker that is mixed into a baguette dough. The seed soaker can be put together however you like, though the ratio of seeds to water… weiterlesen

Rosenstuten

Rosenstuten are mixed wheat breads that are made with a mix of wheat and rye flours (85% wheat: 15% rye). Since mixed wheat breads are usually eaten fresh, unfortunately too little attention is paid to their shelf life. Sourdough and… weiterlesen

Landbrot

This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen

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

Paillasse de Lodêve

The legacy of the French art of bread has given us many specialties. These differ not only in shape and production, but also in taste. So let’s put the classic baguette aside and pull another one out of the bread… 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

Tabatiere

A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen

Flavor Rolls

For my next baking experiment I tried combining the salt-yeast process, a pre-dough, and a long, cold fermentation. Just as with other fermented products like wine and cheese, the long fermentation time increases the richness of flavor. Though these rolls… weiterlesen

White Loaves

My first experiment with the Salt-Yeast process favored this white bread. For me, this white bread is a classic but it has all but disappeared from the market in recent years. The quality of white loaves has been reduced by… 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