Black Forest Landbrot
The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen
1-stage sourdough
Rustic Twists
Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust. Since rye flour contains no… weiterlesen
Country Wheat
Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough… weiterlesen
Burger – Buns
Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen
“Scooped Out” Crusty Bread
This “scooped out” bread is a specialty bread with a particular dough process. The proofing time takes place in the dough bowl. The dough proofs as a whole during the dough rest phase. After the dough maturity, the dough is… weiterlesen
Topfen Bread
Right at the start of spring I have come up with a moist topfen bread. With this bread you can really let it all out again. The day before, the Pate Fêrmentêe, sourdough, and soaker are prepared. In retrospect, it… weiterlesen
Cabbage Bacon Bread
Schelli drew my attention to this bread a while back (this bread was often purchased from Gaues-Broterbe…). Unfortunately, he couldn’t give me any more detailed information about the bacon cabbage bread, except that it has a high proportion of rye… weiterlesen
Crusty Rye Bread
The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that… weiterlesen
Farmer’s Loaf
This bread is characterized by its robust, yet also sour flavor. A wonderful bread with excellent shelf life that is achieved through a long baking time. Its rustic appearance and irregular shape lend it the air of an artisan bakery. weiterlesen
Cossack’s Bread
Just as from the edge of the sword the slice of the Cossack’s bread should fall and strong is the taste of this mixed rye bread. This is ensured by the sourdough which brings a mildly sour flavor to the… weiterlesen
Wachauer
The Wachau Bun is a type of roll that was invented by the Schmidl Bakery in Dürnstein. The main ingredients are wheat and rye flours wherein a portion of the rye flour is used in the sourdough. The original recipe… weiterlesen