Lievito Madre is a mild, naturally maintained sourdough preferment. It provides flavour, elasticity and good keeping quality for bread, pizza and pastries. Here you will find the basics, advantages and...
Susanne Hofacker |
The smell of freshly baked bread is unmistakable. With your own sourdough starter you can make sourdough bread with character — in a home or wood‑fired oven. This guide shows...
Susanne Hofacker |
Indirectly fired bakehouses bring traditional bread-baking technique into the modern outdoor kitchen. What’s involved, how to integrate them and which dishes are suitable.
Susanne Hofacker |
No-Knead dough makes bread baking surprisingly simple: little yeast, a long rest and lots of flavour. How the method succeeds — even in a wood-fired or gas pizza oven.
Susanne Hofacker |
From thin Lavash to topped Manakish: characteristic flatbreads and filled pastries from many regions of West Asia and North Africa are traditionally baked in wood-fired ovens. This overview explains typical...
Susanne Hofacker |
Room temperature controls how fast yeast works and how flavour, volume and crumb develop. Here you will learn how to steer dough proofing.
Susanne Hofacker |
Crumb and crust decide whether a loaf is merely OK or truly excellent. This guide explains clearly how dough management, heat and steam interact and how to achieve a moist...
Susanne Hofacker |
Baking bread: which flours are suitable for what? This overview explains type numbers, the properties of wheat, spelt and rye and practical uses for airy, mixed and hearty loaves.
Susanne Hofacker |
Wheat, spelt, rye, barley, oats, maize or rice — many grains can be used for baking bread. This article explains what each variety is suited to, how to combine them...
Susanne Hofacker |
Poolish is a loose preferment for more flavour and an open, airy crumb. Learn what Poolish is, how to make it and how to use it — including in a...
Susanne Hofacker |
Biga is a classic Italian pre-ferment made from flour, water and a small amount of yeast. It brings flavour, structure and crust to bread. Here you'll learn how to prepare...
Susanne Hofacker |
Bulk fermentation is the first maturation phase of bread dough after mixing. During this stage the dough develops volume, structure and flavour. Learn how it proceeds, what the options are...
Susanne Hofacker |
Bread baking—yeast or sourdough: both produce excellent bread. This article outlines differences in flavour, scheduling and handling and helps you choose the right approach.
Susanne Hofacker |