Germany

Easter Pinzen

And just like every year, the Easter weekend is just around the corner, and that means it’s time for Easter Pinzen. The Easter Pinz derives its origin in Friuli. The recipe was brought to Graz from the neighboring county of… weiterlesen

Graubrot

Brown Bread is a mixed rye bread that is baked in a bread pan. To get the proper crust cracking on the top it is important to let the bread rise dry. Furthermore, the bread is baked without steam so… weiterlesen

Twice Baked Bread

I dedicate my next bread to the intermittent or twice-baked method. The intermittent method or two-baked method is one worth considering in order to always have bread in available without having to freeze it. A few advantages are often the… weiterlesen

Bienenstich

This recipe is a reader’s request! Bienenstich is a traditional yeasted cake that has an almond, sugar, honey cream toppings that caramelize when baked. After baking, the tray-bake is filled with a vanilla cream.  In order to try something new… weiterlesen

“Scooped Out” Crusty Bread

This “scooped out” bread is a specialty bread with a particular dough process. The proofing time takes place in the dough bowl. The dough proofs as a whole during the dough rest phase.  After the dough maturity, the dough is… weiterlesen

Topfen Bread

Right at the start of spring I have come up with a moist topfen bread. With this bread you can really let it all out again. The day before, the Pate Fêrmentêe, sourdough, and soaker are prepared. In retrospect, it… weiterlesen

Cottage Rolls

Often you don’t get to bake how you would like because of time constraints, that’s how this recipe came about. With this recipe, a ready-mixed bread dough is simply kneaded again briefly to form a dough with a few other… weiterlesen

Cabbage Bacon Bread

Schelli drew my attention to this bread a while back (this bread was often purchased from Gaues-Broterbe…). Unfortunately, he couldn’t give me any more detailed information about the bacon cabbage bread, except that it has a high proportion of rye… weiterlesen

Crusty Rye Bread

The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that… weiterlesen

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

Mediterranean Pan Bread

My first bread in the category “Pane Italiano“ is a wheat bread that is baked in a pot. Although I use salt in my recipe, those that would like can just leave it out. Those that have been to tuscany… weiterlesen

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