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 |
Bread Baking & Bakehouses
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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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Sweet treats from the Fontana wood-fired bakehouse: Planning a successful bake day
A wood-fired bakehouse shows its strengths not only with bread and pizza. With the right temperature control you can also bake cakes, biscuits, waffles and delicate yeast pastries. Here’s how...
Susanne Hofacker |
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Baking Bread in a Wood-Fired Oven
Baking your own bread gives independence — and a wood-fired oven provides ideal conditions. Here you’ll find compact tips and a recipe reference to get started.
Susanne Hofacker |
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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 |
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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 |
