This dried pear bread (Kletzenbrot) is a tender, dark-brown, sweetly spiced bread that can be made in rolls, loaves, or in a pan. Traditionally, dried fruits such as kletzen (dried pears) and plums and spices are added to the bread… weiterlesen
Sensory experience makes the master! In spite of excellent kneading machines, human sensors are irreplaceable when it comes to determining the precise moment of optimal kneading. You need a good eye and a lot of experience during the first mixing… weiterlesen
The smell and taste of wheat and mixed wheat breads is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb also has to convince in terms of taste, but unfortunately this aspect is very often… weiterlesen
With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen
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
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
The mild rye sour and the fruity aroma of the wheat pre-dough result in a mixed wheat bread with a hearty crumb and rustic crust for summer evening barbecues. When I worked it up, I only folded the bread and… weiterlesen
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
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
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
Underripe or overripe sourdoughs almost always result in bread defects. It is important to only use sourdough with an optimal maturation. The following points should only be implemented individually, because several measures at the same time can lead to a… weiterlesen
“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