Last week Lutz baked Baguettes, inspired from a post of MC about her visit in different bakeries in Paris. This bakeries belong both to the best of France. Lutz used the discription of their baguette dough to build his own recipe. And so baking baguettes was on the top of my to do list for […]
After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago. The Baguette with 3/4 Sponge and cold Autolysis had a great taste […]
It’s again time for a bread recipe for the blog. The last weeks I played with two different methods: Cold Autolyze like Phillipe Gosselin used and the 3/4 Sponge I found in a recipe of Dan Lepard (scroll down for the recipe). The recipe for the bread with 3/4 Sponge use only a minimal amount […]
Ketex posted last weekend a recipe for Baguettes with Bean flour. Searching the internet I learned that in french baguettes 2% of Bean flour are allowed. Bean flower contains a lot of lecithin which improves the structure of the dough, let the bread rise higher and makes a crispy crust. But I thought that it […]
I am still on my quest for the perfect crumb in my rolls. The crumb should be light and fluffy under crispy crust. And at Yeastspotting there are always inspiring entries. This time the Bahn-Mie-Baguettes of Drfugawe caught my eyes. After reading the post on “The lost world of drfugawe” I was hooked. Adding blended […]
It’s been a long time, since I published my first Lussekatter recipe. Back then I learned that in Sweden you can find two different types of recipes: one with quark, and one without. The variant with quark was on my to do list ever since. And I had a recipe draft ready already three years […]
For new years morning I baked my traditional New years pretzel, Westerwälder Neujährchen and Rheinische Neujährchen. The swirly form of the Rheinische Neujährchen may looks familiar to some of you. It is one of the forms that is used traditional for Lussekatter. And in Tyrol there is a Bread called “Thomasradl” which is baked during […]
There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my “Vergessene Getreideschätze” course. It took me over a year until I got the bread just as […]
These Crescents are a spontaneous recipe. I planed to bake some kind of rolls and so I prepared more sourdough than I needed for the Sprouted Spelt Bread the night before. But what to bake – I had no clue then. Most of the time, I sit down and write down the draft of a […]