French T80

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

Rustic Twists

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

Paillasse de Lodêve

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

Charpentier

I learned about the Charpentier in France. The form, as well as the taste, caught my attention early on. The beautifully colored, light crumb is permeated by rich aromas and the crust is also characterized by a long-lasting crispness. Diese… weiterlesen

Country Wheat

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

Tourte de Meule

This summer was especially nice for me since I got to spend a week in France baking with Schelli. I was amazed by the tastes, not to mention the differences in the sourdough and mixed-dough breads. In addition to the… weiterlesen

Baguettes with Wheat Sourdough

For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring.  Taste-wise they lag behind the ones with a long and cool proof. For my next… weiterlesen

Pain de Campagne

Another bread from our journey through France is the Pain de Campagne. This bread is well-loved in France and is developing an adoration through all of Europe and the USA.  Traditionally the bread is produced with wheat sourdough and risen… weiterlesen