Olive bread is an Italian speciality featuring a lightly floured crust and irregular pores. The smell of fresh olives permeates the entire loaf while also providing for a long shelf life. An additional whiff of olive oil and fragrant thyme… 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
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
To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the… weiterlesen
The baking process is crucial for good bread quality. The decisive elements are the initial baking temperature, the initial bottom heat, the final baking temperature and the baking time. Initial Baking Temperature: The criteria of the baking process vary from… weiterlesen
Another bread from the sourdough course at the Merano mill is the “Pane Acida”. The sourdough is made in a 2-step process and is a good compromise from a 3-step process. There is no need to refresh. The first stage… weiterlesen
In order to be able to organize the upcoming baking course for rye bread in the Meraner Mühle, I was given different types of flour to test. At first I thought that the Italian rye flours were very similar to… weiterlesen
Since ancient times, the surface of the bread is scored or cut before baking for many breads. Once baked, these score lines lend the bread a typical look. The technical purpose of this is to divert the excess pressure that… weiterlesen
Dough that has been kneaded cannot yet be considered finished. A bulk proof is necessary for further absorption and relaxation. For this, the dough should be either in a bowl or a dough tub. It’s important that the dough be… 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
Many readers have problems determining the length of the final proof, so you should know the following: The final proof is the rise time of the formed dough pieces until they are put into the oven. During this time, the… weiterlesen