Germany

Feuerwecken mit 30 Std Wannengare

Der eine oder andere Leser wird sich jetzt denken – dreht der Typ jetzt komplett durch? So ein Brot kann er doch nicht in den Blog stellen?! Einige haben ja recht und in den Verkauf würde ich so ein Brot… weiterlesen

Zwiebelfladen

Bei diesem Zwiebelfladen zieht schon während des Backens ein betörender Duft durch die Küche und wird so manchen Mundhochwasser bescheren. Egal ob dieses Brot zum Grillen oder als Beilage zu Salaten gereicht wird, die Form ist ein Hingucker und wird… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Unger’s Hofsaaten

This recipe was created in collaboration with my friends Michael Unger from “Unger Weine” and Manfred Schellin from “Bongu”. The aim was to create a bread recipe for beginners with a tender crumb and a crispy crust! But how can… weiterlesen

Garlic Stangerl

It’s been on the list for a long time and now finally for the blog. The smell of fresh baked garlic sticks will soon flow through many households. These are the absolute tops with the half-baked version- bake the frozen… weiterlesen

Roggi-Rolls

The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc. Since I have included 2 recipe variations in my… weiterlesen

Pumpkin Rolls

I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for… weiterlesen

Rye Grain

The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen

Pumpernickel with Coarse Meal

It’s been baked for a long time and after a long wait is now finally on the blog – the “strong pumpernickel” with coarse meal. There was not a similar bread that I enjoyed baking over and over again like… weiterlesen

Sweet Burek

Since there is already a burek recipe on the blog, the sweet version should also be covered as well. Actually, the sweet version can be compared with our apple strudel, but I think the idea to roll it into a… weiterlesen

Burek

I first discovered burek on a holiday in Croatia. I was standing in astonishment and gawking in the back courtyard of a small bakery in order to watch burek being made. I was already aware that the dough had to… weiterlesen