Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen
An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen
For baking newbies, the Pain Maison is a quick and easy everyday bread. With just a little bit of handwork, you get a bread that effortlessly fits into any daily schedule. After the dough is made, it rises through a… weiterlesen
With little effort and a bit of skill, you’ll be pulling this baguette variation out of the oven in no time! The recipe calls for flour, water, salt and yeast to be mixed into a smooth dough. This then rises… weiterlesen
First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a… weiterlesen
With these summer temperatures nobody really wants to be in the kitchen and so the recipe fits perfectly for this time. Biga is used as a pre-dough and it can mature either for 12 hours at room temperature or for… weiterlesen
A “French Levain” is made from an active, multistep sourdough. It differs from the multistep rye sourdough in its hydration level (TA) and its maturation time. With a multistep wheat sourdough, I want to keep the acidity as low as… weiterlesen
Breads made from wholegrain sourdough are usually slightly sour in taste. In most of the recipes (from me) 30-35% of the amount of flour is acidified. To avoid a sour bread taste, the whole grain sourdough is reduced to 25%. weiterlesen
What else are you supposed to name a bread that looks like a turtle? If you didn’t know it, you might think the form is achieved through scoring or cuts. You’d be wrong, because here a small piece of dough… weiterlesen
For a few months now, various ancient grain flours have been in storage that are just waiting to find a place in some baking experiments. Usually the recipe is adapted to the type of flour, but how different are kamut,… weiterlesen
The new blog will go online soon and the recipes will be divided into different categories, levels of difficulty, … It struck me that recipes for beginners are hard to find on my blog (let alone, if available at all). 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