Vegan

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

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

Pain Maison

For baking newbies, the Pain Maison is a quick and easy everyday bread. With just a little bit of handwork, you get a bread that effortlessly fits into any daily schedule.  After the dough is made, it rises through a… weiterlesen

Mixed Wheat Bread

Sometimes the simplest recipes have the greatest potential for everyday bread. The strong rye sourdough and the portion of whole wheat give the bread a light tangy taste. The softened and roasted old bread gives the loaf more flavor and… 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

Dark Soul

First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a… weiterlesen

Wurzel-Sepp

With these summer temperatures nobody really wants to be in the kitchen and so the recipe fits perfectly for this time. Biga is used as a pre-dough and it can mature either for 12 hours at room temperature or for… weiterlesen

French Levain

A “French Levain” is made from an active, multistep sourdough. It differs from the multistep rye sourdough in its hydration level (TA) and its maturation time.  With a multistep wheat sourdough, I want to keep the acidity as low as… weiterlesen

Wholegrain Spelt Schnecken

In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy. The scald and pre-dough ensure freshness and taste. To make the recipe a… weiterlesen

Turtle Bread

What else are you supposed to name a bread that looks like a turtle? If you didn’t know it, you might think the form is achieved through scoring or cuts. You’d be wrong, because here a small piece of dough… weiterlesen

50% Kamut

For a few months now, various ancient grain flours have been in storage that are just waiting to find a place in some baking experiments. Usually the recipe is adapted to the type of flour, but how different are kamut,… weiterlesen