The total baking time usually determines the point at which bread and other baked goods are completely baked through. The following methods are available to check whether something is actually baked all the way through: Checking the core temperature: It… weiterlesen
The mild rye sour and the fruity aroma of the wheat pre-dough result in a mixed wheat bread with a hearty crumb and rustic crust for summer evening barbecues. When I worked it up, I only folded the bread and… weiterlesen
The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen
Underripe or overripe sourdoughs almost always result in bread defects. It is important to only use sourdough with an optimal maturation. The following points should only be implemented individually, because several measures at the same time can lead to a… weiterlesen
To create first-class bread and baked goods, a correctly designed recipe is of utmost importance, as is the selection of raw materials. Sourdough and predough have been around forever, but valid sourdough rules were hardly known until just a few… weiterlesen
Recently I have noticed that many readers have problems recognizing when wheat dough is fully kneaded. Reason enough to take a closer look at the mixing and kneading process. In addition to the raw ingredients used, the quality of the… weiterlesen
On account of its easy production, this bread is sure to find many new fans. Hobby bakers often have problems recognizing the optimal proof and too little attention is given to the impact of steam. So we can just bake… weiterlesen
Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen
Since I have neglected a few bread types recently I will now add some recipes to round them out. One of these is a San Francisco Sourdough Bread. In the past I had ventured to bake such a bread but… weiterlesen
After the Siegerland crusty bread comes a reader request for a Hausbrot from this region. It is quite fun to bake a bread according to only a few details. The details were a dark crumb, shiny crust, extremely long shelf-life… weiterlesen
So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen
This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen