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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Lievito Madre – the heart of Italian baking
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 |
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Indirectly fired bakehouses for the outdoor kitchen
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 |
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Wood-fired Oven Breads from West Asia and North Africa
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 |
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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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Baking bread: Which types of flour are there?
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 |
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Bread baking: What is a Poolish?
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 |
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Bread baking: What is a Biga?
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 |
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Bread baking: What is bulk fermentation?
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 |
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Bread baking: yeast or sourdough?
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 |
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Flour types for bread baking: what the number means
What does the flour type actually tell you — and what are 405, 550, 630 or 1050 best used for? This article clearly explains type numbers, clears up common misunderstandings...
Susanne Hofacker |
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Bread Baking: Why Resting Time Makes the Difference
Resting time is the heart of bread baking: it creates volume, structure and flavour. This article explains what happens during bulk and final fermentation, how to judge timings and how...
Susanne Hofacker |
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Bread-baking Glossary: Terms from Dough to Crust
This glossary explains the central terms of bread-baking – concise and practical. From preferment and proofing to crust and flour types: ideal for quick reference.
Susanne Hofacker |
