When I announced BBD#54, I was so curios about the “Overnight”-Recipes. But then I had to wait … more or less patiently. It is so strange – I have a lot of patient when it comes to bread baking – mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking […]
I baked already a lot of french breads: Brioche, Brioche Tropézienne, Baguette in all Variations, Pain d’Epi, Pain de Mie, Croissants and au chocolate, Pain Bordelaise únd Pain aux Levain aux grains mélangés e noisettes. Did I forget something? Ah, yes, there was also the Pain de Beaucaire. A great bread, which method for forming […]
After bewitching kitchen and tartine bread this is the third and last guest hosting of Yeastspotting, next week you will find Yeastspotting back at Wild Yeast. After preparing the roundup I am more then ever impressed that Susan does this every week! And now enjoy the roundup!
Baguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend. Susan baked Pesto […]
Should I bake on the lowest rack or on a middle rack? I bake bread on the lowest rack to keep some space to the top of the oven. Rolls and pastry are baked on the middle rack. On a baking tray lined with baking paper or just on a baking tray? In a dutch […]
There are a different methods for making a Dough: Kneading by hand, Folding, kneading with a kitchen machine? Which method is the best? In my eyes there is not “best” method, each method will develop a gluten network and that’s what we aiming for. So it is up to you to choose the method you […]
I like rolls with seeds. And flaxseeds are always fine. And so I like the idea of spelt flaxseed rolls wich Ulrike posted on Küchenlatein very much but I prefer recipes with less yeast and a preferment. And I had no spelt in the pantry, so i decided to bake some wheat flaxseeds rolls using […]
Can you believe it? The year 2010 is nearly gone. And like last year I would like to remember not the political crisis, weather chaos and volcanic eruptions but bread and rolls, delicious pastry and great quiches. And when I look through the post of the last year I realize that I tested a lot […]
I like bread recipes, in which the dough fermented in the fridge overnight. The bread developes then a aromatic taste and it is easy to have freshly baked bread for breakfeast. The hard roll recipe from Gerd was on top of my to Do list because it use poolish and cold fermentation, both good methods […]
Pane francese is italian and means french bread. It is the Italian version of baguette. Having the look of a ciabatta, the crumb is similar to a baguette. It is a very tasty bread with a rustic look, that contains a small amount of whole wheat flour and such a minimal amount of yeast, that […]