19th day of Advent Ingredients for the pre-dough: 200g Italian flour Tipo 0100g water 30°C 60g refreshed Lievito Madre 75g soft butter 50g cane sugar 40g egg yolks (2) Instructions: Slowly mix flour, sugar, butter and water for 12-15 minutes. Then add the active… weiterlesen
18th day of Advent Ingredients: 300g egg whites300g fine granulated sugar 150g powdered sugar 10g wheat starch + dark chocolate to decorate (e.g. Robe Noire) Instructions: Sieve the powdered sugar and the wheat starch.Beat the egg whites and half the granulated… weiterlesen
17th day of Advent Ingredients: 215g tempered milk215g Wheat flour Type 700 20g Yeast Mix these ingredients and allow it to rise for 60 minutes. 285g Wheat flour Type 700 40g Yolks (2)100g Honey 90g Soft butter 10g Salt 5g Stollen spice 80g Whole almonds… weiterlesen
3rd day of Advent Poolish: 200g Wheat flour Type 700200g Water 20°C 2g Yeast Stir together the ingredients and let it rise for 2 hours at room temperature. Then the poolish matures at 4°C /18-24 hours in the refrigerator. Butter… weiterlesen
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen
Choux pastry is known for its almost neutral taste that, in addition to the large cavities on the inside, lends itself to being filled with both sweet and savory fillings. The choux pastry is unique in its production: from the… weiterlesen
Olive bread is an Italian speciality featuring a lightly floured crust and irregular pores. The smell of fresh olives permeates the entire loaf while also providing for a long shelf life. An additional whiff of olive oil and fragrant thyme… weiterlesen
After a short summer break I am finally going to kick things off again with a coffee cake that has a lot to offer in taste and looks. The recipe is made with honey instead of sugar, which gives the… weiterlesen
Baking different types of bread from spent grains has long been on my baking list, but what are spent grains? In food production, spent grains are the residual malt from beer production. Production of spent grains: In malt houses, barley… weiterlesen
There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… weiterlesen
This walnut bread is a hearty wheat bread that takes on a unique flavor from the toasted walnuts and ruchmehl. From the high hydration(TA) this bread carries a long shelf-life and it is an enrichment for every bread basket. Walnuts… weiterlesen
Fougasse is an uncomplicated bread, simple to prepare and an ideal companion to appetizers, antipasti, cheese, or fine spreads. To get an airy crumb it is important that the dough isn’t mixed up too firm. A dough that is too… weiterlesen