Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season,… weiterlesen
This small, hearty bread is just right for a changeup at snack time. By using a soaker made from chia seeds, flax seeds, roasted sunflower seeds and spelt flakes, the bread crumb becomes extremely moist and stays fresh for a… weiterlesen
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen
To reestablish a little order in my flour cupboard, I’ve thrown the remains of different types of flour into one recipe! A poolish made from durum wheat and wheat flour type 700 is used for aroma. To further support the… weiterlesen
I had originally been trying to make bread rolls when an attempt using bacon and olives failed miserably. It tasted ok, but the shape – I mean, what is there to say? And so the bacon-olive dream mutated into a… weiterlesen
After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience. Recipe For a… weiterlesen
In order to be able to organize the upcoming baking course for rye bread in the Meraner Mühle, I was given different types of flour to test. At first I thought that the Italian rye flours were very similar to… 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
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
To this day, St. Stephen’s Day in Austria is celebrated by maintaining traditional customs. Classically, it is considered the day on which the family visits their grandparents, other relatives or friends to exchange gifts with them. In Upper Austria, St. weiterlesen
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