Wheat Poolish

Pane Laterale

In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first… weiterlesen

Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… weiterlesen

Country-Ciabatta

For many readers, ciabatta bread is the pinnacle of open crumb, but why doesn’t it work for so many? In no other bread do success and misfortune reside so near to each other than with Ciabatta. You stick to the… weiterlesen

Pumpkin Rolls

I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for… weiterlesen

Baguette- Sourdough vs. Poolish

Baguette Masterclass Comparing two classic baguette recipes  The division of the camps is so wide- the perception of what the best traditional french baguette is and what is sold as a baguette in Germany/Austria; or what is believed to be… weiterlesen

Pain Maison

For baking newbies, the Pain Maison is a quick and easy everyday bread. With just a little bit of handwork, you get a bread that effortlessly fits into any daily schedule.  After the dough is made, it rises through a… weiterlesen

Late Riser

The new blog will go online soon and the recipes will be divided into different categories, levels of difficulty, … It struck me that recipes for beginners are hard to find on my blog (let alone, if available at all). weiterlesen

Light Farmer’s Bread

To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough.  The pre-dough is made by mixing wheat… weiterlesen

Rye Toast

This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and… weiterlesen

Swabian Country Bread

A light everyday bread has been on my baking list for quite some time now, and this Swabian Land Bread fits the bill! I chose the recipe so that there is flexibility in making the predough. The poolish and sourdough… weiterlesen

Simple Bread

The baking courses have shown me that hobby bakers tend to run into most of their problems when making the dough. Over and over again, readers make the mistake of sticking precisely to the provided timings, which invariably leads to… weiterlesen

Fiery Tomato Rolls

It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough… weiterlesen