Wheat sourdough

Pan sencillo

“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

60% Kamut

Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen

Wheat Bread with Emmer

This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen

Sunflower Flaxseed Bread

The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation.  The… weiterlesen

Caraway Coriander Bread

This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence.  The production relies on a long… weiterlesen

Tuscan Bread

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

Pane Bianco

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

Fig Bread

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

Le Pain Complet

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

“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

“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