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
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
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
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
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
I am always asking myself: Which sourdough method is the best and results in the best bread? There is no general answer to this question given the large number of sourdough types. Each process has its own advantages and disadvantages. weiterlesen
Croissants are a specialty that can only be made with butter. From the process the croissant can take on a high content of fat which makes freezing and storing the finished dough possible. The dough should be well packaged before… weiterlesen
Just as from the edge of the sword the slice of the Cossack’s bread should fall and strong is the taste of this mixed rye bread. This is ensured by the sourdough which brings a mildly sour flavor to the… weiterlesen
For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring. Taste-wise they lag behind the ones with a long and cool proof. For my next… weiterlesen
For the beginners that would like to try making baguettes but have not yet found a trusted recipe, I can recommend this one. For the baguette, the flour and water are mixed up and left to autolyze for 30 minutes. weiterlesen