Another experiment with the yeast water is the Couronne Bretonne. This recipe consists of three different flours: T80, T65 and buckwheat. The proportion of buckwheat flour is low at 10%, but this gives the bread a slightly earthy, tangy taste… 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
“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen
Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen
At this time of year I associate many of my breads with an autumn and Christmas theme. This hearty and fruity hunter’s bread is something special on cold winter days! The sweetness of the cranberries is combined with walnuts to… 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
“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
La Flûte is the name of the thin, white bread sticks from France. The production of baguettes has made many a hobby baker desperate, so I’m going to show you a new method of processing in which the dough is… weiterlesen
This recipe came about as an idea from the Tabatiere bread combined with a seed soaker that is mixed into a baguette dough. The seed soaker can be put together however you like, though the ratio of seeds to water… weiterlesen
The legacy of the French art of bread has given us many specialties. These differ not only in shape and production, but also in taste. So let’s put the classic baguette aside and pull another one out of the bread… 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
The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C oven. Before the seeds cool… weiterlesen