Crisscross Rolls
Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen
3-stage sourdough
King Ludwig Bread
King Ludwig Masterclass Spelt – an extraordinary grain? We reveal: Differences in taste from two different leavening processes: Spelt sourdough vs. Crowning discipline, Detmold three-stage rye sourdough Attention: Anyone who asks questions about spelt that have already been… weiterlesen
Mixed Rye Bread
The new rye harvest of 2019 probably drew more notice from professional bakers than hobby bakers. Rye bread characteristics that stood out were: A lack of moisture and inadequate preservation of freshnessStale bread tasteOverly tight crumb Poor dough developmentDough that gets… weiterlesen
Pane Sera
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
Siegerland Crusty Bread
This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen
Graubrot
Brown Bread is a mixed rye bread that is baked in a bread pan. To get the proper crust cracking on the top it is important to let the bread rise dry. Furthermore, the bread is baked without steam so… weiterlesen