“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
The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the… weiterlesen
Recently I have noticed that many readers have problems recognizing when wheat dough is fully kneaded. Reason enough to take a closer look at the mixing and kneading process. In addition to the raw ingredients used, the quality of the… weiterlesen
La Flûte is the name of the thin, white bread sticks from France. The production of baguettes has made many a hobby baker desperate, so I’m going to show you a new method of processing in which the dough is… weiterlesen
Before I change back to other bread categories, I wanted to bake something unconventionally American for the whole grain lovers. I must say, that I wasn’t always a fan of wheat bread with a high content of whole grain. Seldom… weiterlesen
This recipe came about as an idea from the Tabatiere bread combined with a seed soaker that is mixed into a baguette dough. The seed soaker can be put together however you like, though the ratio of seeds to water… weiterlesen
For my next baking experiment I tried combining the salt-yeast process, a pre-dough, and a long, cold fermentation. Just as with other fermented products like wine and cheese, the long fermentation time increases the richness of flavor. Though these rolls… weiterlesen
Baguettes are very simple in that they are made from only the essential ingredients of flour, water, salt and yeast. And it is precisely this simplicity that requires a high level of knowledge and skill in order to achieve a good… weiterlesen
The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C oven. Before the seeds cool… weiterlesen
For the pentecost weekend coming up I want to start the grill, and with it the flat bread! For this flat bread recipe, there are two pre-doughs that form the backbone for the crispy crust and the tender crumb. The… weiterlesen
Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen
If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold. The unique tastes comes from the rye flour that is worked in when rolling them and from… weiterlesen