France

Farmer’s Loaf

This bread is characterized by its robust, yet also sour flavor. A wonderful bread with excellent shelf life that is achieved through a long baking time.  Its rustic appearance and irregular shape lend it the air of an artisan bakery. weiterlesen

Croissant

Croissants are a specialty that can only be made with butter. From the process the croissant can take on a high content of fat which makes freezing and storing the finished dough possible. The dough should be well packaged before… 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

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