The shape of this bread was not originally planned and came about by chance. When dividing the bread, I had some dough leftover and instead of shaping it, I divided it further into small pieces. I rolled these small pieces… weiterlesen
Rosenstuten are mixed wheat breads that are made with a mix of wheat and rye flours (85% wheat: 15% rye). Since mixed wheat breads are usually eaten fresh, unfortunately too little attention is paid to their shelf life. Sourdough and… weiterlesen
“Stirato” is the name given to the elongated, golden brown and aromatic baguette made by the Italians, but what is the difference to the French baguette? In terms of taste, it can easily compete with that of the French, but… weiterlesen
After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen
A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen