After the Siegerland crusty bread comes a reader request for a Hausbrot from this region. It is quite fun to bake a bread according to only a few details. The details were a dark crumb, shiny crust, extremely long shelf-life… weiterlesen
So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen
Rosenstuten are mixed wheat breads that are made with a mix of wheat and rye flours (85% wheat: 15% rye). Since mixed wheat breads are usually eaten fresh, unfortunately too little attention is paid to their shelf life. Sourdough and… weiterlesen
This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen
Lebkuchen, also known as Lebzelten, Pfefferkuchen, Gewürzkuchen or Honigkuchen, is a sweet, strongly spiced, pastry with a long shelf-life that is found in many shapes and variations. In many cultures it is an integral part of Christmas baking, though only… weiterlesen
Advent, Advent ein Lichtlein brennt. Erst eins, dann zwei, dann drei, dann vier, dann steht das Christkind vor der Tür.” This poem is about the Advent season and will be recited and sung in many kindergartens over the next few… weiterlesen
After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water,… weiterlesen
This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen
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
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