Immersion-arm mixers work slowly with a stretching action — similar to gentle hand kneading. This article explains how they work, their strengths and limits compared with spiral mixers, and provides...
Susanne Hofacker |
Pinsa tastes great, but getting there takes practice. We share our first attempts with a high-hydration dough, pre-baking at approx. 300 °C and the handling tips that helped us.
Susanne Hofacker |
Good bread starts in the dough. Proper kneading develops the gluten network, traps fermentation gases and creates a moist crumb with stable structure. Learn the essentials — from hand kneading...
Susanne Hofacker |
Planetary, spiral and dipping-arm (twin-arm) mixers: this article explains the common kneading systems, their strengths and practical uses — from pizza dough to heavy doughs.
Susanne Hofacker |
Twin-arm mixers are regarded as particularly gentle on dough and powerful – not only in bakeries, but increasingly at home. This article explains how they work, their benefits and applications,...
Susanne Hofacker |
Preferments such as Poolish, Biga or sourdough add flavour and structure to pizza dough. This guide explains the differences, signs of readiness and how to incorporate them into the final...
Susanne Hofacker |
Baking gluten-free requires different ingredients and techniques. This overview lists common gluten-free flours, starches and binders — plus practical tips for successful results, also in a wood-fired oven.
Susanne Hofacker |
Pinsa is a Roman‑inspired flatbread variant with a flour blend, high hydration and long fermentation. We explain the differences to pizza and give practical preparation tips.
Susanne Hofacker |
Love pizza and want to vary your pizza dough? Three simple ideas change flavour and texture: beer, semola and olive oil.
Susanne Hofacker |
Poolish is a loose preferment of equal parts flour and water with a small amount of yeast. Here is a tried-and-tested recipe with a clear dough schedule—ideal if your standard...
Susanne Hofacker |
Biga is a firm, Italian preferment of flour, water and yeast. In pizza dough it typically adds more flavour, an open crumb and a stronger crust. Here you will find...
Susanne Hofacker |
How do you use the speed settings of a Bernardi twin-arm mixer sensibly? This post explains the practical approach: order of ingredients, switching between settings 1–5 and notes for medium...
Susanne Hofacker |
What sets Bernardi dough mixers apart from inexpensive household machines? This article explains mixing technology, heat generation, drive and stability — with practical guidance for choosing the right machine.
Susanne Hofacker |