Wheat

Pane Venezia

Some might imagine an airy and open crumb bread by such a name, but my intention was quite different. My initial thought was a bread that was cloud-like and soft. The pre-ferment is a Biga made from Type 550/700… weiterlesen

Nutcracker

The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen

Mosquitoes

How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to… weiterlesen

BIGA Ciabatta

A crispy ciabatta with a soft crumb that stays fresh for a long time. This ciabatta doesn’t derive its taste from sourdough, as usual, rather it comes from an all too often forgotten pre-dough – the BIGA. This firm pre-dough… weiterlesen

Neuenburger Bread

The Neuchâtel bread is a regional Swiss canton bread. Baked as a paired loaf, however, the bread is divided when sold. While working it up, the dough is divided into pieces of equal size after it has matured and shaped… weiterlesen

Toskana

This Toskana bread is a thing of beauty and brings me real joy to bake it. The ease of production, the brilliant taste, and the rustic character make this bread a real treat. For an even better shelf-life, I have… weiterlesen

Gourmet Sprout

I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen

Sprouted Grain Bagels

Bagels don’t always have to be boiled- let’s make them a bit rustic and with sprouts! Sprouts are not only healthy, but taste great and are easy to make. Making sprouts is rather easy and requires minimal time investment. weiterlesen

Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen

Samareiner

The Samareiner have been on the wish list of many reader for a long time! They are a small roll that we offer daily from the bakery. Before mixing the main dough, a seed scald is made. Coarse rye meal,… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen