The second kind of bread I bake for our BBQ-Party was Burger Buns for the grilled Burger we planed to make.
To tweak my recipe I baked them now a couple of times and are very pleased with the recipe. An important point to archive a fluffy, regular crumb is to knead the dough long enough to ensure that the gluten network is fully developed. The crumb will be very soft and pillowy then. The crust is soft, too, like a perfect burger bun, but the bun has much more substance then the buns you can buy in the supermarket.
The slow and long overnight proofing create a complex aroma and prevent the crust of the buns from cracking open uncontrolled. They gain colour fastly due to the egg and sugar in the dough, so it’s better to keep an eye on them while they are baking.
I neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.
I eat vegetarian and my boyfriend like vegetarian food, too, so we seldom buy meat for him. But sometimes he like to find 
Here is another recipe for a bread that made already its ways through some blogs until I finally bake it. It started at 
Lutz baked a 
After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ 
When you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing our guinea pig (not a healthy treat, I know) or crushing them to bread crumbs. The bread crumbs I use regulary for cooking and baking. I like to put them into the 
