Italy

Pane Venezia

Some might imagine an airy and open crumb bread by such a name, but my intention was quite different. My initial thought was a bread that was cloud-like and soft. The pre-ferment is a Biga made from Type 550/700… weiterlesen

Nutcracker

The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen

Mosquitoes

How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to… weiterlesen

BIGA Ciabatta

A crispy ciabatta with a soft crumb that stays fresh for a long time. This ciabatta doesn’t derive its taste from sourdough, as usual, rather it comes from an all too often forgotten pre-dough – the BIGA. This firm pre-dough… weiterlesen

Toskana

This Toskana bread is a thing of beauty and brings me real joy to bake it. The ease of production, the brilliant taste, and the rustic character make this bread a real treat. For an even better shelf-life, I have… weiterlesen

Gourmet Sprout

I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen

Sprouted Grain Bread – Spelt Sprout

Sprouted grains have a long tradition in the culinary field (eg. in brewing and malt production,..) and they also have a place in the bakery. Sprouted grain breads provide an additional flavor profile in bread offerings and they also offer… weiterlesen

Pane Laterale

In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first… weiterlesen

Onion Bread

With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Pane Durum

Another recipe from the semolina corner that also happens to be easy to make and turns out great! For me, the recipe was more of an attempt with a high dose of a madre. With exactly 50% of the amount… weiterlesen