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
-
-
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 |
-
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 |
-
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 |
-
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 |
-
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 |
-
Baking Bread: Which Grains Are Suitable?
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 |
-
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 |
-
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 |
-
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 |
-
Steaming Bread in a Wood-Fired Oven
Steaming produces shine, oven spring and a robust crust in a wood-fired oven. Learn when and how to introduce steam safely and effectively — from preparation through to releasing the...
Susanne Hofacker |
-
Sourdough Bread and Rolls — Beginner's Recipe
A simple sourdough base recipe from our baking course with Hendrik of The Bread Code: refresh the preferment, manage the dough, shape and bake — for bread or rolls.
Susanne Hofacker |
-
More than a pizza oven: Fontana wood-fired bakehouses for outdoor kitchens
Wood-fired bakehouses have a long tradition and are now versatile outdoor appliances. Using Fontana wood-fired bakehouses as an example, we show what is possible with indirect wood firing.
Susanne Hofacker |
