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 |
Bread Baking & Bakehouses
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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 |
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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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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: 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 |
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Bernardi House Bread — Autolyse Recipe
A simple, flavourful house bread with indirect fermentation and autolyse — ideal for the mixer (e.g. Bernardi) or by hand. Step by step to a moist crumb and crisp crust.
Susanne Hofacker |
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Baguette Signature #24 — Recipe from the Breadmania Community
A community recipe from the Facebook group Breadmania: Baguette Signature #24 – with detailed dough management, shaping, proofing and baking. Many thanks to Kerstin Schlegel for granting permission.
Susanne Hofacker |
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Baking bread in your own wood-fired oven
Home bread baking combines good food with shared time. Read here what matters in a wood-fired oven, how to get the dough right and what the basic baking process looks...
Susanne Hofacker |
