For my next to last recipe about spelt, I opted for a no-knead recipe. Perhaps the special thing about this recipe was the way it proofed, because the bread matured for 12-14 hours at room temperature. The whole recipe does… weiterlesen
Because there are many traditional spelt rolls, I would like to give some of these a try. The spelt lovers in southern Germany, for example, have their Dinkelseelen or Dinkelknauzen. These spelt rolls were always made with long dough processing… weiterlesen
Since one of my last posts featured hand rolls and I strongly encourage baking them, I am now determined to make spelt rolls. A short while ago I really avoided spelt, but I have really morphed into a spelt fan!… weiterlesen
This half-white bread is a mixed wheat bread where the wheat content is 50%. The shelf life of mixed wheat breads are increased with the addition of rye. In order to achieve an intensive flavor in the bread, the rye… weiterlesen
These hand rolls are the masterpiece in the category of small rolls. The Handsemmel is a handmade, crispy, crusty, star-shaped, small wheat roll. When working by hand, light rye flour is recommended. The five segments of the roll will separate… weiterlesen
If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold. The unique tastes comes from the rye flour that is worked in when rolling them and from… weiterlesen
One of my first entries was on the topic of “Pâte fermentêe“ in which I wrote about rolls that are eaten in Alsace. It is hard to forget the crispy crust and open crumb of these particular rolls. Since I… weiterlesen
My first bread in the category “Pane Italiano“ is a wheat bread that is baked in a pot. Although I use salt in my recipe, those that would like can just leave it out. Those that have been to tuscany… weiterlesen
This summer was especially nice for me since I got to spend a week in France baking with Schelli. I was amazed by the tastes, not to mention the differences in the sourdough and mixed-dough breads. In addition to the… weiterlesen
For the beginners that would like to try making baguettes but have not yet found a trusted recipe, I can recommend this one. For the baguette, the flour and water are mixed up and left to autolyze for 30 minutes. weiterlesen