This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen
Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen
This anise bread is a recipe that falls into the “no-knead” category. With the all-in process, the ingredients are initially mixed by hand or for one to two minutes with the mixer, but not kneaded. Since the no-knead process does… weiterlesen
At this time of year I associate many of my breads with an autumn and Christmas theme. This hearty and fruity hunter’s bread is something special on cold winter days! The sweetness of the cranberries is combined with walnuts to… weiterlesen
Their airiness, the typical and slightly sour taste make the apple swirls a popular yeast dough classic. Professionals know two methods for the production of sweet yeasted dough: with or without pre-dough. For the yeast dough without pre-dough, all ingredients… weiterlesen
The total baking time usually determines the point at which bread and other baked goods are completely baked through. The following methods are available to check whether something is actually baked all the way through: Checking the core temperature: It… weiterlesen
This dried pear bread (Kletzenbrot) is a tender, dark-brown, sweetly spiced bread that can be made in rolls, loaves, or in a pan. Traditionally, dried fruits such as kletzen (dried pears) and plums and spices are added to the bread… weiterlesen
Sensory experience makes the master! In spite of excellent kneading machines, human sensors are irreplaceable when it comes to determining the precise moment of optimal kneading. You need a good eye and a lot of experience during the first mixing… weiterlesen
The smell and taste of wheat and mixed wheat breads is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb also has to convince in terms of taste, but unfortunately this aspect is very often… weiterlesen
With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen
With this recipe, the addition of walnuts, chestnut puree and candied fruits creates a perfect bread for the upcoming autumn days. The recipe can be varied in many ways and provides an ideal basis for different flavors. A slower dough… weiterlesen
This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds. To give the bread a special flavor,… weiterlesen