To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen
This bread is for Schelli, the soft dough extremist! With a hydration(TA) of 185%, (from 100% semolina!!) this recipe even makes my friend Manfred sweat. I asked him 5 times: Are you sure the hydration (TA) is 185?- Of course,… weiterlesen
The experimental series of wheat sourdough is entering the second round. A wheat sourdough with a hydration (TA) of 160% was used for this Tourte de Meule. In order to be able to bake this bread without the addition of… weiterlesen
To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the… weiterlesen
The Eifel “Little Tike” Bread is a mixed wheat bread with a fantastic unique taste, thanks to the optimal way the aroma develops while the dough is resting. The crumb structure can be adjusted to preference when working with the… weiterlesen
“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist. Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen
Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen
This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen
The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation. The… weiterlesen
This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence. The production relies on a long… weiterlesen
Since ancient times, the surface of the bread is scored or cut before baking for many breads. Once baked, these score lines lend the bread a typical look. The technical purpose of this is to divert the excess pressure that… weiterlesen
Dough that has been kneaded cannot yet be considered finished. A bulk proof is necessary for further absorption and relaxation. For this, the dough should be either in a bowl or a dough tub. It’s important that the dough be… weiterlesen