![\"Best](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/12\/Best-of-2014.png\" "\\"Best")
<\/p>\n<\/p>\n
<\/p>\n
Now we reached the years end. And that year was rather stressful in the lab, but very nice and sucessful when it comes to bread, blog and book. And so I like to look back at everything that was baked and cooked in the past twelve month. And it was really hard to decide which are my twelve favourite recipes. After I picked my most beloved one I ended with 16 recipes. And I had to struggle until I could reduce them to twelve\u00a0 but choosing only twelve is a rule I made by myself and that I will not break. And here are they, my final blog favourites:<\/p>\n
Starting in the upper left corner of the collage: For a long time my favourite braid was the swiss butter braid, but then I baked the Sunday Braid<\/a> and it immediately took over the title favourite braid. The recipe works well with sweet starter<\/a> or biga as preferment. And the braid can be proofed over night in the fridge and that makes it so easy to serve a still warm bread for a lazy sunday breakfast!<\/p>\n A delicious sweet treat is the Red Currant and Chocolate Cake<\/a>. The inspiration for the recipe came from Petra<\/a>, but then I changed nearly everything due to my preferences and leftovers, so that in the end the cakes share nothing but the idea! But anyhow this is a cake I will bake next year again!<\/p>\n When forming rolls I still love the form of \u201cKrustis\u201d and when I spontaneously bought chestnut flour I used it to bake Chestnut Krustis<\/a>. The chestnut flour gave crust and crumb an incredible colour and gave the rolls a subtle sweetness.<\/p>\n Another delicious treat were Basler Fastenw\u00e4he<\/a>, which had the \u201cFasting\u201d only in the name, because the are delicious buttery with some caraway seeds. They were my guest post at Anna-Karinas \u201cSie b\u00e4ckt gerne<\/a>\u201d.<\/p>\n A really new recipe and already a family favourite is the Panettone<\/a>. It is baked solely with my new favourite sourdough, the sweet starter<\/a> and tastes divinely: Soft crumb which can be torn into long fibres and a complex taste due to the long proofing. A perfect christmas cake.<\/p>\n Another alltime favourite is pretzel in all form. And so I bake these lye rolls<\/a> already more then once.<\/p>\n The Custard Streuelcake<\/a> has a blog twin in the Rhubarb Custard Streuselcake<\/a>, which are both a sweet sin with fluffy dough, silky custard and crisp streusel. It is one of the recipe I will bake next year for sure!<\/p>\n Together with the Oberberger \u00c4rpelbrot<\/a> I made it into the printmagazin \u201cBrot\u201d (who did not send me my promised voucher copy until now!). The bread is really worth it: the potatoes make the crumb incredible soft and fluffy. The curved way to slash I learned this year from Pip<\/a>s beautiful pictures!<\/p>\n The first bread I baked with my new oven<\/a> was a light spelt bread<\/a>. I\u2019m always fascinated how nutty white spelt flour can taste. And the mixture of sourdough and poolish adds such a nice deepness to the flavour as well.<\/p>\n A surprisingly complex flavour had the Baguettes with sweet Starter<\/a>, too. After 24 hours in the fridge the baguettes had a great crust, open crumb and a complex, mild flavour.<\/p>\n The Wheat and rye bread number two is still a everyday bread and great for \u201cmischief\u201d, and so I baked this year these beautiful and delicious Santa Claus Breads<\/a> using my favourite dough.<\/p>\n