For my Blog-Birthday-Event I got many terrific recipes. They range from No knead Breads over different breads with Nuts, Potato Breads to simple Sourdough recipes. I enjoyed reading the mails and Blog entries very much!
It just took me a bit of time to put everything together as round up as we had some very busy weeks here (cooking for Ph.d. Defenses for example). And in the meantime I although put together all of my recipes for the Bread baking course for a little eBook which will be available from Saturday on (but only in German for the Moment). In the first four weeks you can download it for free at Amazon and other online bookstores. Later it will be available for a small fee, so download it now 🙂
And please enjoy all this great recipes for my Birthday Pary!
It is the seventh birthday candle I lit today for “Hefe und mehr” and I wonder how time is flying. Did I thought about how much the blog would be a part of my life? I don’t think so. But at this day was the start of a big adventure and things happend I never dreamed they would ever happen, like the advents calender or the book. I learnt a lot in this years, both in baking and taking pictures. And I met a lot of nice people due to the blog. I’m so happy that I clicked the publish button seven years ago.
To celebrate I would like to start another birthday blog event like I did in the last two year. This year I would like to collect recipes for bread baking beginners, fitting the new category I started this year. So here is my wish for this event:
The last month was a quite busy one and I was not so much at home. Time for blogging was rare and time for reading other blogs or leaving comments was even rarer. And so I enjoyed it very much to read all your post last weekend. I was so happy that so many people baked something for our virtual breakfast! I tried to leave a comment on every page, I hope you get them all because everyone did such a great job!
So please take a seat on our virtual table. Do you want a cup of coffee, or tea or a cappucchino? Or better some juice or water? Here we have honey (from granddad), homemade jams and jellies, some chocolate spread, quark and cheese. Does anyone would like a boiled egg? Or scrambled eggs? For bread, please help yourself from this stunning selection:
It is six years ago since I wrote my first blog post. Can you imagine that? And each year I look back in amazement. It seems to be just yesterday that I press the “publish” button for the first time. And now my “Baby” is old enough to be a school kid! How time is flying…
The success of my book amazes me , too. It was sold more than thousand times and that without a big publisher or a lot of marketing. I got a lot positive feedback which makes me very happy. I never hoped that so many people would like it! And just in time for the Blog Birthday Bod lowered their prices for hardcover and so I can now offer a hardcover version of “Hefe und mehr” as well.
Where has the last weeks gone? Now it is already December, the christmas lights in the streets are shining (we have beautiful christmas lights in angel form, fitting the name of our town “Engelskirchen” which means Angels Church) and the flavour of Christmas cookies fill the air! But before the blog goes into Christmas mode finally I would like to show you the beautiful favourite breads you send to me for my little blog event!
I was so happy that you shared your recipes with me!
But now take a look at this great breads:
I wished that everyone bake his/her favourite bread for my 5. Blog-Birthday. But as Zorra and Melanie >I had to face the fact that I already blogged about my favourite bread! And to bake it once again seemed a little bit borring to me. And so I decided to do something I was think about for already quite some time: I doubled the amount and baked the bread in the wooden baking frame, similar to the Pumpkin Potatoe Bread I baked for World Bread Day.
Due the isolating capacity of the thick wooden frame and other breads, the loaves develop no crust on its sides, while bottom and top get a thick, aromatic and crisp crust due to the long baking time. The crumb is very soft and light with only small holes, so that the honey will stay on my breakfast bread, too. A perfect every day bread that taste good with sweet spreads and hearty cheese. And due to the different kind of baking it taste really a little bit different to the “normal” bread, the flavour has somehow more depth.
So this is my part for my Blog Event. Whoever wants to submit a bread can do so until 30th November! Readers without blog can participate, too! All informations about the Blogevent you can find here. Continue reading
I can not belive it but it is already my second Blogversary. Since my first Post I wrote 174 Posts and got 970 niece comments. Thanks to all of my dear readers!
To celebrate I baked croissants because a birthday needs a special treat.
The recipe is similar to my other recipe for croissants with Pâte fermentée that I posted about one year ago. But this recipe contains more butter and because I did two single folds and two double folds the dough contains 144 layers.
This 144 layers make the croissants crisp and flaky and they taste delightful buttery.
I froze most of the croissants after proofing, so I bake some for Sunday morning breakfast. When I start with a cold oven I can bake the without defrosting. Just the time for baking has to be about 5 minutes longer. Continue reading
This post is a special one for me, because it is post Number 100 and because I write my first post 1 year ago. How time flies!
But back to my topic: Weckmann. Sarah already asked me for a recipe here.
Weckmann comes from the words Weckchen (that are sweet rolls in rhineland) and Mann (man), so it means sweet roll man.
On 11. November, the day of Saint Martin, children goes through the streets in a latern procession, singing songs about the saint. Afterwards every child gets a weckmann.
Because weckmänner have a very fluffy and soft crumb I decided to use water roux. It is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65°C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.
It works very fine with my weckmänner Continue reading