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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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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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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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 |
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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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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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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 |
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Baking Bread in a Wood-Fired Oven — A Beginner's Guide
Your first wood-fired oven loaf: With a few basics on temperature, dough, loading and steam you can bake crisp loaves. Here is a clear step-by-step guide.
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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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 |
