White bread

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

Pane Durum

Another recipe from the semolina corner that also happens to be easy to make and turns out great! For me, the recipe was more of an attempt with a high dose of a madre. With exactly 50% of the amount… weiterlesen

Les Boules

Rustic appearance and taste are right at the very top for this recipe – the secret lies in the simplicity and not with complexity like in some recipes! As simple as possible, no frills and the production process should fit… weiterlesen

Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… 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

Country-Ciabatta

For many readers, ciabatta bread is the pinnacle of open crumb, but why doesn’t it work for so many? In no other bread do success and misfortune reside so near to each other than with Ciabatta. You stick to the… weiterlesen

Wholegrain Baguette

The question arises again and again: age the flour- yes or no? From my side a resounding YES – these doughs can take on more water, develop into better dough, have more stability,… thus only advantages come from giving milled… weiterlesen

Wholegrain Toast

In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… weiterlesen

Bocca Pratese

I have had no time for the blog and everything involved with it in the recent weeks! All that is going on now with the virus had already run its course with me. As things stand, my family is still… weiterlesen