Baguette Masterclass Comparing two classic baguette recipes The division of the camps is so wide- the perception of what the best traditional french baguette is and what is sold as a baguette in Germany/Austria; or what is believed to be… weiterlesen
The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking. The whole, un-sliced loaf feels light and airy in… weiterlesen
Sometimes the simplest recipes have the greatest potential for everyday bread. The strong rye sourdough and the portion of whole wheat give the bread a light tangy taste. The softened and roasted old bread gives the loaf more flavor and… weiterlesen
You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes! The foundation sour makes up around 10%, but if… weiterlesen
The South Tirolian Farmer’s bread came about more or less by accident. The shaped dough was supposed to have a long cold proof after the bulk rise. For reasons of time, I was not able to stick to these steps,… weiterlesen
Spelt bread can also develop an even better aroma by adding rye sourdough. In addition to the aroma, the shelf-life and integrity of the crumb are improved. In order to enhance the nutty taste of the sunflower seeds, they are… weiterlesen
The last entry looked at how sourdough can be made with different types of flour. In order to delve deeper into everything using one recipe, I’ve chosen to look at a 100% rye bread. The “Detmolder two-stage method” is perfect… weiterlesen
To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough. The pre-dough is made by mixing wheat… weiterlesen
Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough. Basically, you should… weiterlesen
This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and… weiterlesen
A light everyday bread has been on my baking list for quite some time now, and this Swabian Land Bread fits the bill! I chose the recipe so that there is flexibility in making the predough. The poolish and sourdough… weiterlesen
Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen