France

Fougasse

Fougasse is an uncomplicated bread, simple to prepare and an ideal companion to appetizers, antipasti, cheese, or fine spreads.  To get an airy crumb it is important that the dough isn’t mixed up too firm. A dough that is too… weiterlesen

Couronne Bretonne

Another experiment with the yeast water is the Couronne Bretonne. This recipe consists of three different flours: T80, T65 and buckwheat. The proportion of buckwheat flour is low at 10%, but this gives the bread a slightly earthy, tangy taste… weiterlesen

Caribbean Dream

The Caribbean dream is one of many recipes that will be shared in the upcoming Viennoiserie courses in Berlin. A real dream mix of shortcrust pastry, fine brioche dough and a flower made from croissant dough at the end. These… weiterlesen

2-Stage Wheat Sourdough Bread

This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away… weiterlesen

Pain au Levain

“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen

New Year’s Cake with Punch or Glühwein

For all readers there is still a quick and delicious cake recipe before New Year’s Eve. The dough is prepared from a sponge, a creamy butter mixture and some spelt flour. To refine the cake, some orange peel and chocolate… weiterlesen

Chocolate Croissant

So what does the butter in the dough do that make croissants and Danish pastries so flaky? Butter is made up of fat and water. If you heat the butter, the water evaporates. The resulting steam lifts the dough and… weiterlesen

Bread Twists

Bread twists are a classic that should not be left out of the wheat sourdough category. The simple preparation and the uncomplicated work-up can give beginners a true sense of accomplishment. The one thing that can perhaps present a problem… weiterlesen

Wholemeal Bread

To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen

Chocolate Cakes

The simplest chocolate cake batter consists of the following ingredients: butter, eggs, sugar, flour and couverture. In order to better incorporate these ingredients into the recipe, I have put some points together for you: Flour: Ideally, unbleached wheat flour type… weiterlesen

Streusel Cake

A very easy and quick option in the pastry kitchen is a cake with fruit. For the production, a sweet yeasted dough is prepared. After a short rise, this is rolled out and placed in a baking form. This is… weiterlesen