Alsatian Dough Rolls
One of my first entries was on the topic of “Pâte fermentêe“ in which I wrote about rolls that are eaten in Alsace. It is hard to forget the crispy crust and open crumb of these particular rolls. Since I… weiterlesen
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