Persian Flatbreads in the Stone Oven
Persian flatbreads depend on texture, heat and the right baking surface. How stone ovens reproduce traditional breads and which oven solutions are suitable.
Susanne Hofacker |
Bread Baking & Bakehouses
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The Magic of No-Knead Dough
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 |
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Baking bread: How to achieve perfect crumb and crust
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 |
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Village Bakehouse: Guidance for Clubs
Many villages want a lively village bakehouse again: for meeting, bake days and club life. This article provides practical guidance on how clubs can renovate existing bakehouses or realise a...
Susanne Hofacker |
