Another experiment with the yeast water is the Couronne Bretonne. This recipe consists of three different flours: T80, T65 and buckwheat. The proportion of buckwheat flour is low at 10%, but this gives the bread a slightly earthy, tangy taste… weiterlesen
This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away… weiterlesen
“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen
As promised, the missing panettone recipe arrives punctually for Christmas time. Made from Lievito Madre, the panettone is a classic holiday pastry that lives up to the hype. Recipe For 2 Panetonne/ each 630g of dough Before starting to… weiterlesen
Bread twists are a classic that should not be left out of the wheat sourdough category. The simple preparation and the uncomplicated work-up can give beginners a true sense of accomplishment. The one thing that can perhaps present a problem… weiterlesen
To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen
This bread is for Schelli, the soft dough extremist! With a hydration(TA) of 185%, (from 100% semolina!!) this recipe even makes my friend Manfred sweat. I asked him 5 times: Are you sure the hydration (TA) is 185?- Of course,… weiterlesen
The experimental series of wheat sourdough is entering the second round. A wheat sourdough with a hydration (TA) of 160% was used for this Tourte de Meule. In order to be able to bake this bread without the addition of… weiterlesen
The simplest chocolate cake batter consists of the following ingredients: butter, eggs, sugar, flour and couverture. In order to better incorporate these ingredients into the recipe, I have put some points together for you: Flour: Ideally, unbleached wheat flour type… weiterlesen
To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the… weiterlesen
The baking process is crucial for good bread quality. The decisive elements are the initial baking temperature, the initial bottom heat, the final baking temperature and the baking time. Initial Baking Temperature: The criteria of the baking process vary from… weiterlesen
“Bake me a cake as fast as you can…” Whoever wants to bake well has to have some know-how when it comes to measurements, creams and glazes. Baking offers double the fun, because it rewards the baker with sweet and… weiterlesen