Tag Archives: yeast
Swiss Twisted Bread – Wurzelbrot / Chnurzelbrot
We saw this Swiss bread being made by a German baker on UK TV. The ‘wurzel’ refers to the fact that the bread resembles winding tree roots. These loaves looked like a lot of fun and as it turned out quite … >>
Our Other French Baguette Recipe
This method is easier, the recipe has less steps, the dough is less wet than our 80% hydration baguette recipe, and yet this one also yields wonderful baguettes. If you were to … >>
Kaiser Brötchen / Kaiser Rolls
Think sweet smelling soft crumb and thin crispy crust, these rolls are on the other side of the artisan bread baking spectrum. But they deserve their place in your warm, fresh-out-of-the-oven home-baked… >>
Baguette Boules: The BB Recipe
For people who, for various reasons, cannot or will not make baguettes, this bread is a great alternative! And you do not need a mixer. The end result is great, the crumb is moist, lovely and sweet like the baguette, but the shape allows you to have a nice sandwich… >>
Our ‘Ciabatta-Focaccia’
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth.
We think making our focaccia with this ciabatta dough was one of the better baking ideas we had over… >>
Our ‘Perfect Christmas’ Stollen
Our Christmas stollen recipe is very dear to us. It is not one to impress with an extensive list of ingredients. It is not overstuffed with candied fruits and nuts. No, our stollen is all about taste and the optimum ratio between filling and bread and staying true to the taste we know and love from our childhood. Of course you can add as much succade, chopped cherries and spices as you like, but if you believe in… >>
Our Recipe for Veggie Danish
This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started experimenting and came up with our own version of this savory concoction. The possibilities for the filling are endless… >>
Pizza Dough with a Poolish
If you you are not stressed for time and are looking for maximum taste, try and make my favorite pizza dough, using a poolish preferment. A poolish is made in a minute, the only thing is you have to think in advance… >>
Muesli Whole Grain Spelt Loaves with Cherries & Pistachios
I like to wake up slowly and make my breakfast in a relaxed way, not in a hurry. But sometimes you look at the clock and you know you have to fly and you know you’re off to a bad start. ‘Grabbing something along the way’ usually results in horrible food choices at gas stations! That’s one of the reasons I came up with this bread recipe. If I can’t have my muesli moment at home I will put it in a loaf and take it with me! >>
Favorite Flatbreads: My Version of Soft Polar Bread
A few years ago I had braces (yes I was very late) and for over a year crusty baguettes weren’t compatible with me. I was more comfortable with soft foods and things I could drink with a straw. That year we visited Norway and I found this wonderful soft bread in a Coop supermarket, which at the time was like walhalla. It was called polarbröd and it turned out to be… >>
Recipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that this recipe lives up to it’s expectations… >>
Making a Crusty White Loaf
I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. How can people ever think about taking bread of the list because they think they must follow … >>
Basic Pizza Dough Recipe
Always looking forward to making pizza during the weekend. Be it classic with mozzarella and tomatoes, or my favorite alternative with pear and taleggio cheese. Of course making your own pizza dough is the way to go… >>
My Tomato & Basil Focaccia
We tend to use rather less than more salt in our breads. It is just not necessary because the bread is allowed to develop so much taste that too much salt would just spoil it. But there are exceptions, pizza for example benefits from a salty crust and so does this tomato and basil focaccia…
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Fluffy White Buns
For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight of water and flour and an extremely small amount of yeast and NO … >>