Fougasse
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
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
The Caribbean dream is one of many recipes that will be shared in the upcoming Viennoiserie courses in Berlin. A real dream mix of shortcrust pastry, fine brioche dough and a flower made from croissant dough at the end. These… weiterlesen
This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away… weiterlesen
For all readers there is still a quick and delicious cake recipe before New Year’s Eve. The dough is prepared from a sponge, a creamy butter mixture and some spelt flour. To refine the cake, some orange peel and chocolate… weiterlesen
As promised, the missing panettone recipe arrives punctually for Christmas time. Made from Lievito Madre, the panettone is a classic holiday pastry that lives up to the hype. Recipe For 2 Panetonne/ each 630g of dough Before starting to… weiterlesen
So what does the butter in the dough do that make croissants and Danish pastries so flaky? Butter is made up of fat and water. If you heat the butter, the water evaporates. The resulting steam lifts the dough and… weiterlesen
Bread twists are a classic that should not be left out of the wheat sourdough category. The simple preparation and the uncomplicated work-up can give beginners a true sense of accomplishment. The one thing that can perhaps present a problem… weiterlesen
To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen
This bread is for Schelli, the soft dough extremist! With a hydration(TA) of 185%, (from 100% semolina!!) this recipe even makes my friend Manfred sweat. I asked him 5 times: Are you sure the hydration (TA) is 185?- Of course,… weiterlesen
The simplest chocolate cake batter consists of the following ingredients: butter, eggs, sugar, flour and couverture. In order to better incorporate these ingredients into the recipe, I have put some points together for you: Flour: Ideally, unbleached wheat flour type… weiterlesen
To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the… weiterlesen
A very easy and quick option in the pastry kitchen is a cake with fruit. For the production, a sweet yeasted dough is prepared. After a short rise, this is rolled out and placed in a baking form. This is… weiterlesen