Pane con Olive
Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”. The effort may seem… weiterlesen
Ruchmehl
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
Crusty Swiss Loaf
I had originally been trying to make bread rolls when an attempt using bacon and olives failed miserably. It tasted ok, but the shape – I mean, what is there to say? And so the bacon-olive dream mutated into a… weiterlesen
Bündner Rye Bread
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
Basel Bread
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
Walnut Loaf with Ruchmehl
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
Master Crust
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
Swiss Ruch Bread
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
Anise Zwieback
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