Italy

Pane alle noci

With this recipe, the addition of walnuts, chestnut puree and candied fruits creates a perfect bread for the upcoming autumn days. The recipe can be varied in many ways and provides an ideal basis for different flavors. A slower dough… weiterlesen

Pane di vino

This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds. To give the bread a special flavor,… weiterlesen

Olive Fougasse

Since the barbecue season has long since begun and I’ve been putting this recipe off for ages, it finally happened last weekend. The tender crumb, the taste of the olive and the crispy crust make grilling a culinary delight. The… weiterlesen

Butter Dwarfs

The fine, inimitable taste of butter defines the taste of enriched yeast doughs. But since the handling of butter when making dough is not always correct, I would like to give some pointers.  When to add butter depends on various… weiterlesen

Hand-stretched Apple Strudel

Typical for strudel dough is an easy production. With the addition of oil and an intensive kneading allows the dough to be stretched out very thin.When you think about Viennese pastries, Viennese apple strudel always comes to mind. This pastry… weiterlesen

Spuntino Panini

“Spuntino Panini” – this name will make the connoisseur’s mouth water, because he knows the treat that awaits. In addition to the ingredients flour, water, salt, sourdough, pre-dough and a little yeast, you only need time to create this specialty. weiterlesen

Le Pain â la Semoule

“Le Pain â la Semoule” is great for beginners because it is quick and easy to prepare. The semolina allows for a high hydration and the olive oil makes the bread crumbs soft and long-lasting. For grill partys you can… weiterlesen

Easter Brioche

The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the… weiterlesen

Sourdough Bread

To create first-class bread and baked goods, a correctly designed recipe is of utmost importance, as is the selection of raw materials. Sourdough and predough have been around forever, but valid sourdough rules were hardly known until just a few… weiterlesen

Pain Auvergnat

The shape of this bread was not originally planned and came about by chance. When dividing the bread, I had some dough leftover and instead of shaping it, I divided it further into small pieces. I rolled these small pieces… weiterlesen

Country Bread

Every time I am amazed at the simple raw ingredients you can use to bake bread. Once you get a taste for it, it never lets you go, because if you are looking for a natural bread, sourdough bread is… weiterlesen

Chestnut Bread

So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen