Italy

Burger – Buns

Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen

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

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

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

Croissant

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

Baguettes with Wheat Sourdough

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

Baguette with Long Rise

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