White bread

Half-white

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

Topfen Bread

Right at the start of spring I have come up with a moist topfen bread. With this bread you can really let it all out again. The day before, the Pate Fêrmentêe, sourdough, and soaker are prepared. In retrospect, it… weiterlesen

Mediterranean Pan Bread

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

Tourte de Meule

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

Baguettes with Wheat Sourdough

For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring.  Taste-wise they lag behind the ones with a long and cool proof. For my next… weiterlesen

Pain de Campagne

Another bread from our journey through France is the Pain de Campagne. This bread is well-loved in France and is developing an adoration through all of Europe and the USA.  Traditionally the bread is produced with wheat sourdough and risen… weiterlesen

Baguette with Long Rise

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