The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… 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