After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience. Recipe For a… weiterlesen
This is one of the best-loved breads in Switzerland and also one of very few Swiss breads that is shared across the different languages. It’s characterized by a strong, well-baked dark crust and a soft, irregular crumb. Recipe For… weiterlesen
Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour. In comparison to wheat flour, rye flour contains: Less absorptive… weiterlesen
This walnut bread is a hearty wheat bread that takes on a unique flavor from the toasted walnuts and ruchmehl. From the high hydration(TA) this bread carries a long shelf-life and it is an enrichment for every bread basket. Walnuts… weiterlesen
Bulk rise for rye and mixed rye loaves The bulk rise is a must if you want quality rye and mixed rye breads! This is understood as the resting time that occurs directly after kneading. Yet a closer look reveals… weiterlesen
Since Swiss contributions were missing from my recipe collection, the Ruch flour from Bongu comes in quite handy. I had heard of Ruchmehl, but I hadn’t baked with it. My first impressions of this flour: high water absorption, strong… 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
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