“Stirato” is the name given to the elongated, golden brown and aromatic baguette made by the Italians, but what is the difference to the French baguette? In terms of taste, it can easily compete with that of the French, but… weiterlesen
For these baked goods it is characteristic that the shaped dough is placed in a lye solution just before they are placed into the oven. This process is where the name “Laugengebäck” (Lye rolls) came from. The most well-known form… weiterlesen
After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen
The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen
Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust. Since rye flour contains no… weiterlesen
This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process. A big… weiterlesen
Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough… weiterlesen
For my next baking experiment I tried combining the salt-yeast process, a pre-dough, and a long, cold fermentation. Just as with other fermented products like wine and cheese, the long fermentation time increases the richness of flavor. Though these rolls… weiterlesen
My first experiment with the Salt-Yeast process favored this white bread. For me, this white bread is a classic but it has all but disappeared from the market in recent years. The quality of white loaves has been reduced by… weiterlesen
Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen
Baguettes are very simple in that they are made from only the essential ingredients of flour, water, salt and yeast. And it is precisely this simplicity that requires a high level of knowledge and skill in order to achieve a good… weiterlesen
Today, here is another baguette that is made in a unique way. Since baguettes are usually made with wheat sourdough or wheat poolish, a rye poolish would be a very unique substitution.. The production process of a rye poolish is… weiterlesen