For these baked goods it is characteristic that the shaped dough is placed in a lye solution just before they are placed into the oven. This process is where the name “Laugengebäck” (Lye rolls) came from. The most well-known form… weiterlesen
The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen
Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust. Since rye flour contains no… weiterlesen
The legacy of the French art of bread has given us many specialties. These differ not only in shape and production, but also in taste. So let’s put the classic baguette aside and pull another one out of the bread… weiterlesen
I learned about the Charpentier in France. The form, as well as the taste, caught my attention early on. The beautifully colored, light crumb is permeated by rich aromas and the crust is also characterized by a long-lasting crispness. Diese… weiterlesen
This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process. A big… weiterlesen
A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen
Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough… weiterlesen
My first experiment with the Salt-Yeast process favored this white bread. For me, this white bread is a classic but it has all but disappeared from the market in recent years. The quality of white loaves has been reduced by… weiterlesen
Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen
Baguettes are very simple in that they are made from only the essential ingredients of flour, water, salt and yeast. And it is precisely this simplicity that requires a high level of knowledge and skill in order to achieve a good… weiterlesen
The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C oven. Before the seeds cool… weiterlesen