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
Persian Flatbreads in the Stone Oven
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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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Flour types for bread baking: what the number means
What does the flour type actually tell you — and what are 405, 550, 630 or 1050 best used for? This article clearly explains type numbers, clears up common misunderstandings...
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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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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Village Bakehouse: Guidance for Clubs
Many villages want a lively village bakehouse again: for meeting, bake days and club life. This article provides practical guidance on how clubs can renovate existing bakehouses or realise a...
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 |
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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 |
