Stefano is a very enthusiastic baker friend and fan of our recipes. He has already shared several of his excellent bakes with us, also in the yourloaves section of our site. We envy him a bit because… [Read More...]
Search Results for: sourdough
FACQ – Frequently Asked Croissant Questions
A lot of (first time) croissant bakers ask pretty much the same questions when tackling this challenging pastry. We composed a list of the top questions with our answers. Pretty sure your question will be… [Read More...]
What you need to know about gluten
Gluten have been getting a lot of bad press. But what are gluten? Gluten are the main structure builders in your bread, they hold the air and give your bread a chewy and elastic texture. When you knead your flour and water into a dough, the wet gluten interlink with each other and form… [Read More...]
The Panettone Project
This is a journey to find the ultimate panettone recipe, like we did with our croissants. So we start the panettone adventure this Christmas. We included the initial recipe that has already given us the fluffiest of breads… [Read More...]
Baker’s percentage demystified
You may ask yourself: As a home baker, do I really need this baker’s percentage stuff to make a good loaf of bread? The answer is no, you don’t. But, if you are fond of numbers and want to know what others… [Read More...]
Ficelle met zuurdesem
Deze slankere versie van de Franse stokbrood kwam tot stand na wat experimenteren met verschillende soorten voordeeg en bloem. Het resultaat is een zeer smakelijk, knapperig stokbroodje met een leuke bite, en interessante… [Read More...]
Baguette boules: Een rond stokbrood!
Voor mensen die, om verschillende redenen, geen baguettes kunnen of willen maken, is dit brood een geweldig alternatief! En er komt geen kneden aan te pas… [Read More...]
A baker’s dozen: Our 12 plus 1 best baking tips!
Giving you our top tips to enhance your bread baking, based on our own experience. These rules have guided us and have helped us to improve our baking a lot over the years… [Read More...]
Weekend fruit & nuts loaf : Our not so Kletzenbrot
You could call this our version of a ‘kletzenbrot’ but without the ‘kletzen’. Kletzen is the Austrian word for a type of dried pear. We can highly recommend making it in the weeks leading up to Christmas. You can make a few loaves… [Read More...]
Making your own diastatic malt
Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great … [Read More...]