The baking process is crucial for good bread quality. The decisive elements are the initial baking temperature, the initial bottom heat, the final baking temperature and the baking time. Initial Baking Temperature: The criteria of the baking process vary from… weiterlesen
“Bake me a cake as fast as you can…” Whoever wants to bake well has to have some know-how when it comes to measurements, creams and glazes. Baking offers double the fun, because it rewards the baker with sweet and… weiterlesen
Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic… weiterlesen
The key to making good wholegrain bread is a flawless sourdough. Any type of sourdough is suitable for making wholegrain breads, provided it is based on wholegrains. For conventional rye breads, 34-45% of the flour is soured in order to… weiterlesen
Another bread from the sourdough course at the Merano mill is the “Pane Acida”. The sourdough is made in a 2-step process and is a good compromise from a 3-step process. There is no need to refresh. The first stage… weiterlesen
In order to be able to organize the upcoming baking course for rye bread in the Meraner Mühle, I was given different types of flour to test. At first I thought that the Italian rye flours were very similar to… weiterlesen
A sweet yeast dough is used as the basis for these nut rolls, called “Nussschnecken,” meaning nut snails in German. When it is still in flat pieces, the yeast dough is layered with the nut filling. Then it is rolled… weiterlesen
Since I have neglected making pastries, I will alternately publish a pastry in the middle of the week for the next few weeks. Different variations of brioche, fried bread and Danish pastries will sweeten the coming weekends. The brioche will… weiterlesen
The Eifel “Little Tike” Bread is a mixed wheat bread with a fantastic unique taste, thanks to the optimal way the aroma develops while the dough is resting. The crumb structure can be adjusted to preference when working with the… weiterlesen
“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist. Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen
Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen
This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen