Italian Tipo

Pane Laterale

In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first… weiterlesen

Sweet Burek

Since there is already a burek recipe on the blog, the sweet version should also be covered as well. Actually, the sweet version can be compared with our apple strudel, but I think the idea to roll it into a… weiterlesen

Burek

I first discovered burek on a holiday in Croatia. I was standing in astonishment and gawking in the back courtyard of a small bakery in order to watch burek being made. I was already aware that the dough had to… weiterlesen

Olive Focaccia

An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen

Pizza Dough from 100% Biga

A blog reader contacted me several months ago with a pizza recipe request. The recipe was to be made with 100% biga, but how exactly would this work? Unfortunately, at the time I didn’t have a recipe to meet the… weiterlesen

Alpine Crust

The soft dough and the high proportion of wheat sourdough give the alpine crust a particularly beautiful crumb structure. Baked well,  a tantalising aroma will fill the kitchen, which will surely put a smile on any hobby baker’s face.  I… weiterlesen

Grill Baguette

With its floury crust, the Grill Baguette is a typical mediterranean bread that fits every occasion! The wheat sourdough lends the bread a light sour note and the addition of the poolish gives rise to a rounded flavor.  This recipe… weiterlesen

Mini-Panettone

19th day of Advent Ingredients for the pre-dough: 200g Italian flour Tipo 0100g water 30°C  60g refreshed Lievito Madre  75g soft butter  50g cane sugar  40g egg yolks (2) Instructions: Slowly mix flour, sugar, butter and water for 12-15 minutes. Then add the active… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

Freestyle

To reestablish a little order in my flour cupboard, I’ve thrown the remains of different types of flour into one recipe! A poolish made from durum wheat and wheat flour type 700 is used for aroma. To further support the… weiterlesen

Grill Bread

This grill bread is a real classic from the recipe list and is visually such a hit that you might even shy away from cutting into it. Tender, soft crumb surrounded by a cracking crust – this is how bread… weiterlesen