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
Wheat
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
Pane Durum
Another recipe from the semolina corner that also happens to be easy to make and turns out great! For me, the recipe was more of an attempt with a high dose of a madre. With exactly 50% of the amount… weiterlesen
Les Boules
Rustic appearance and taste are right at the very top for this recipe – the secret lies in the simplicity and not with complexity like in some recipes! As simple as possible, no frills and the production process should fit… weiterlesen
Tomato-Cheese-Grissini
Snack bakes like Grissini, crisp breads, flat breads,… are becoming more and more popular with hobby bakers. The recipes are nothing too complicated and can be changed as desired. The version from me today does not require any mixed… weiterlesen
Swiss Waadtland Bread
For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… weiterlesen
Sweet Grapevines
Dietmar & Food-Pairing? An amazing synergy was brought to life by the wine expert Michael, and it is shown in this incredible recipe. The goal was to create a connection between a singular wine and dried… weiterlesen
Country-Ciabatta
For many readers, ciabatta bread is the pinnacle of open crumb, but why doesn’t it work for so many? In no other bread do success and misfortune reside so near to each other than with Ciabatta. You stick to the… weiterlesen
Mantovane
I can still remember my time as an apprentice- back then we had these same rolls in our lineup but made with dried wheat sourdough and not with cold fermentation. Even then the taste was a stunner and the form… weiterlesen
Garlic Stangerl
It’s been on the list for a long time and now finally for the blog. The smell of fresh baked garlic sticks will soon flow through many households. These are the absolute tops with the half-baked version- bake the frozen… weiterlesen
Roggi-Rolls
The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc. Since I have included 2 recipe variations in my… weiterlesen
Handmade Kaiser Rolls
These rolls undoubtedly belong in the “Champion’s League!” Its sublime form encourages readers to bake it again and again- I don’t understand what it is about the Handkaiser when there are so many more simple shapes to bake! Since these… weiterlesen