Pane con Olive
Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”. The effort may seem… weiterlesen
Wheat sourdough
Rustic Wheat Sourdough Baguette
After a short blogging break, it’s time to get back to work! The oven’s been staying hot while I’ve been testing out new recipes, but before I publish those, I need to share a forgotten baguette recipe. I developed it… 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
Thin Loaf
I love wheat sourdough breads that are made without additional baker’s yeast. These breads are aromatic and stay fresh for a very, very long time. It tastes even better if you pop a slice in the toaster for breakfast. Spread… weiterlesen
Grill Bread
This grill bread is a real classic from the recipe list and is visually such a hit that you might even shy away from cutting into it. Tender, soft crumb surrounded by a cracking crust – this is how bread… weiterlesen
Basel Bread
This is one of the best-loved breads in Switzerland and also one of very few Swiss breads that is shared across the different languages. It’s characterized by a strong, well-baked dark crust and a soft, irregular crumb. Recipe For… weiterlesen
Swiss Ruch Bread
Since Swiss contributions were missing from my recipe collection, the Ruch flour from Bongu comes in quite handy. I had heard of Ruchmehl, but I hadn’t baked with it. My first impressions of this flour: high water absorption, strong… weiterlesen
Pain de Bretonne
Before I start on the recipes using Ruch flour, I want to include one more buckwheat recipe on the blog. I have already noticed that dough made with buckwheat does not require intensive kneading. In this recipe, the dough is… weiterlesen
Fougasse
Fougasse is an uncomplicated bread, simple to prepare and an ideal companion to appetizers, antipasti, cheese, or fine spreads. To get an airy crumb it is important that the dough isn’t mixed up too firm. A dough that is too… weiterlesen
Couronne Bretonne
Another experiment with the yeast water is the Couronne Bretonne. This recipe consists of three different flours: T80, T65 and buckwheat. The proportion of buckwheat flour is low at 10%, but this gives the bread a slightly earthy, tangy taste… weiterlesen
2-Stage Wheat Sourdough Bread
This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away… weiterlesen
Pain au Levain
“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen