The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that… weiterlesen
My first bread in the category “Pane Italiano“ is a wheat bread that is baked in a pot. Although I use salt in my recipe, those that would like can just leave it out. Those that have been to tuscany… weiterlesen
This bread is characterized by its robust, yet also sour flavor. A wonderful bread with excellent shelf life that is achieved through a long baking time. Its rustic appearance and irregular shape lend it the air of an artisan bakery. weiterlesen
I am always asking myself: Which sourdough method is the best and results in the best bread? There is no general answer to this question given the large number of sourdough types. Each process has its own advantages and disadvantages. weiterlesen
Just as from the edge of the sword the slice of the Cossack’s bread should fall and strong is the taste of this mixed rye bread. This is ensured by the sourdough which brings a mildly sour flavor to the… weiterlesen