We do house-sitting at my parents place during the Easter holidays. The weather was fine, so we spend a lot of time in the garden. But free days are not perfect without baking for me. I brought sourdough, seeds and grain from home, my mum has a kitchen machine and a lot of bread pans.
I was so glad that it’s really a lot of bread pans, because I underestimate the recipe. I was a little bit worried, when I looked into the bowl of the kitchen machine and saw how much dough was inside.
I end up with more then 3 kg dough, which yields 5 loaves between 500g and 1 kg. Luckily I have enough space in the freezer to freeze most of them.
I reduce the recipe for the blog, so it yields now two loaves of 750g.
The recipe is from “Advanced bread and pastry” from Michael Suas, I just replaced the rye flour with millet.
The special part of the recipe is that it uses both levain and prefermented dough, which create a very tasty bread with a light crumb. Continue reading
I learned two years ago, that there exist a Easterbread called Colomba, when my italian collegue brought one from Italy after easter holidays with her parents. With this incredibly soft texture of the crumb unter a sugar crust it was one of the delicouse things I ever tested. To sad that my collegue did not bake at all, so she had no recipe for me.
I planed to bake brioche since months. In my new favorite baking book “Advanced Bread and Pastry” I found three diffrent recipes, using no preferment, sponge or prefermented dough. I liked the sponge most because I had not to rember to put the dough into the fridge after one hour.
Somewhere in germany, in the middle of the night: a dark figure sneaks out of the sleeping room and tiptoes into the kitchen. The alarm clock shows three o’clock. In the kitchen, the figure opens quietly cupboards and take out bowls, yeast and flour and prepares a poolish.
We like nuts and seeds very much. That is the reason why I collect a lot of open packages with different nuts in my cupboard. But what should I do with this very small amounts?
I ran into them twice last week: 
I told already last week, that I plan to bake the Chocolate Orange Soufflé from 
Last weekend we were invited to the birthday party of a friend of mine. The evening before she called a little bit worried, because she realised that the party food was not vegetarian, except off salate and bread. I offered instantly to bring a quiche, pleased that I had a reason to bake.
felt really troubled when I saw the topic of BBD#18: Quick Breads. My first though was: “But I never do quick breads. I do not LIKE quick breads.”