This recipe for “Pane Rustico” is based on a baguette dough that, through the addition of a seed soaker, is enhanced in flavor and appearance. The seeds used in the seed soaker can be individually customized. You can use toasted… weiterlesen
The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen
How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to… weiterlesen
A crispy ciabatta with a soft crumb that stays fresh for a long time. This ciabatta doesn’t derive its taste from sourdough, as usual, rather it comes from an all too often forgotten pre-dough – the BIGA. This firm pre-dough… weiterlesen
I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen
Sprouted grains have a long tradition in the culinary field (eg. in brewing and malt production,..) and they also have a place in the bakery. Sprouted grain breads provide an additional flavor profile in bread offerings and they also offer… weiterlesen
A few readers will now think- has this guy gone crazy? He can’t really be posting a bread like this on the blog?! You may be right and I certainly wouldn’t sell such a loaf, but as I took the… weiterlesen
With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen
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
Dietmar & Food-Pairing? An amazing synergy was brought to life by the wine expert Michael, and it is shown in this incredible recipe. The goal was to create a connection between a singular wine and dried… weiterlesen
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
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