This fruity specialty deserves to be recognized as an equal to the Stollen for Advent baking. The luxury of all the dried fruits and nuts reveals itself once the cake is sliced. A similar recipe for a fruit cake covered… weiterlesen
Finnenbrot or Finnish bread is well-known for its high content of whole grains and seeds. If such a high proportion of whole grain is used, why not just use sprouted grain? The milled sprouts and the seed soaker lend the… weiterlesen
This recipe for “Pane Rustico” is based on a baguette dough that, through the addition of a seed soaker, is enhanced in flavor and appearance. The seeds used in the seed soaker can be individually customized. You can use toasted… weiterlesen
Some might imagine an airy and open crumb bread by such a name, but my intention was quite different. My initial thought was a bread that was cloud-like and soft. The pre-ferment is a Biga made from Type 550/700… weiterlesen
The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen
How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to… weiterlesen
A crispy ciabatta with a soft crumb that stays fresh for a long time. This ciabatta doesn’t derive its taste from sourdough, as usual, rather it comes from an all too often forgotten pre-dough – the BIGA. This firm pre-dough… weiterlesen
The Neuchâtel bread is a regional Swiss canton bread. Baked as a paired loaf, however, the bread is divided when sold. While working it up, the dough is divided into pieces of equal size after it has matured and shaped… weiterlesen
This Toskana bread is a thing of beauty and brings me real joy to bake it. The ease of production, the brilliant taste, and the rustic character make this bread a real treat. For an even better shelf-life, I have… weiterlesen
I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen
Sprouted grains have a long tradition in the culinary field (eg. in brewing and malt production,..) and they also have a place in the bakery. Sprouted grain breads provide an additional flavor profile in bread offerings and they also offer… weiterlesen