Bread Baking & Bakehouses

AVPN, Gas, Gastro, Holz, Holzbackofen, Pizzaofen, Privat, Valoriani

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 | December 3, 2024

Lievito Madre – das Herzstück der italienischen Backkunst

Anleitung, Backhaus, Gastro, Holzbackofen, Kurs, Pflege, Pizzaofen, Privat

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 | September 30, 2024

Zwei Glasgefäße mit Sauerteig auf rustikalem Holztisch – links aktiv aufgegangen, rechts frisch gefüttert.

Anleitung, Backhaus, Holzbackofen, Knetmaschine, Kurs, Privat, Zubehör

How to bake sourdough bread at home

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 | May 7, 2024

Outdoorküche auf einer Terrasse bei Sonnenuntergang mit einem indirekt befeuerten Backhaus-Holzofen und Menschen am Esstisch.

Anleitung, Backhaus, Gastro, Holz, Holzbackofen, Outdoorküche, Pizzaofen, Pizzaofen-Bausatz, Privat, Zubehör

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 | March 26, 2024

Hände rühren No-Knead-Teig in einer Edelstahlschüssel mit einem Holzlöffel an.

Anleitung, Backhaus, Gas, Holz, Holzbackofen, Pizzaofen, Privat, Rezept

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 | January 3, 2024

Orientalische Backwaren aus dem Holzbackofen

Anleitung, Backhaus, Gastro, Holz, Holzbackofen, Pizzaofen, Privat

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 | July 26, 2023

Raumtemperatur: So beeinflusst sie die Teigreife beim Brot

Anleitung, Backhaus, Holzbackofen, Knetmaschine, Privat, Zubehör

Room temperature: how it affects dough proofing for bread

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 | July 12, 2023

Brot backen: Wie entstehen perfekte Krume und Kruste?

Anleitung, Backhaus, Gas, Gastro, Holz, Holzbackofen, Knetmaschine, Pizzaofen, Privat, Zubehör

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...