‚Semmel‘ - the traditional Austrian breakfast bun. It takes a lot of practice and patience to get them really correct but the joy is correspondingly big when you then finally succeed 🤩🙃 Recipe in German by @dietmarkappl / www.homebaking.at
Spelt sourdough bread
Hand kneaded spelt Manitoba bread - 44% wholegrain spelt flour, 56% manitoba tipo 0, 69% hydration, 20% sourdough. 1,5 hours autolyse of flour and water before adding the salt and sourdough. Lamination after 45 min and ...
The #strawberry season is just about to arrive so it is time to empty the freezer from any leftovers from last year 😁 A #shortcrust pie with homemade strawberry jam would be a possibility to do so 😋
Spelt Manitoba Sourdough Bread
30% stonemilled wholegrain spelt flour, 70% italian Manitoba flour, 20% sourdough (refreshed 2 hours earlier), 70% hydration. 45 min autolyse, 3 strech and folds within total bulk proof of 3 hours, preshaping, final shaping, 3 hours proofing in the basket, baked at 250 degr C falling to 180 degr C. Though I use a strong Manitoba flour ...
In Denmark the traditional bread is a dark malty wholegrain ryebread with this aspect. However, since I seek to reduce my wheat intake, I transformed the recipe of this sourdough rye bread substituting about 2/3 of the rye content with a mixture of gluten-free grains like millet, buckwheat, black rice and oat. Furthermore I use an ancient type of rye called “Waldstaudenkorn’ in German - Google translates it into ...
Fluffy chocolate scones 😋 I made them a couple of times where the result was not satisfying - the key seems to be absolutely icecold ingredients in order to prevent the butter pieces to melt into the dough. #scones #chocolatescones #chokoladescones