This anise bread is a recipe that falls into the “no-knead” category. With the all-in process, the ingredients are initially mixed by hand or for one to two minutes with the mixer, but not kneaded. Since the no-knead process does… weiterlesen
At this time of year I associate many of my breads with an autumn and Christmas theme. This hearty and fruity hunter’s bread is something special on cold winter days! The sweetness of the cranberries is combined with walnuts to… weiterlesen
Many readers have problems determining the length of the final proof, so you should know the following: The final proof is the rise time of the formed dough pieces until they are put into the oven. During this time, the… weiterlesen
Sensory experience makes the master! In spite of excellent kneading machines, human sensors are irreplaceable when it comes to determining the precise moment of optimal kneading. You need a good eye and a lot of experience during the first mixing… weiterlesen
The smell and taste of wheat and mixed wheat breads is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb also has to convince in terms of taste, but unfortunately this aspect is very often… weiterlesen
With the par-baking method, the baking process is interrupted halfway through the baking time. The best quality is achieved with a pre-baking time of 50%. If the pre-baking time is less than 50% of the total baking time, the crumb… weiterlesen
With this recipe, the addition of walnuts, chestnut puree and candied fruits creates a perfect bread for the upcoming autumn days. The recipe can be varied in many ways and provides an ideal basis for different flavors. A slower dough… weiterlesen
This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds. To give the bread a special flavor,… weiterlesen
Since the barbecue season has long since begun and I’ve been putting this recipe off for ages, it finally happened last weekend. The tender crumb, the taste of the olive and the crispy crust make grilling a culinary delight. The… weiterlesen
A very simple and easy to make bread is “Le pain complet”. The well-rounded taste is created by a rye poolish and a wheat sourdough which can be made individually from W / 1600 or T80. By adding whole wheat… weiterlesen
“Spuntino Panini” – this name will make the connoisseur’s mouth water, because he knows the treat that awaits. In addition to the ingredients flour, water, salt, sourdough, pre-dough and a little yeast, you only need time to create this specialty. weiterlesen
“Le Pain â la Semoule” is great for beginners because it is quick and easy to prepare. The semolina allows for a high hydration and the olive oil makes the bread crumbs soft and long-lasting. For grill partys you can… weiterlesen