Baking your own bread - very simple

Baking bread ourselves has been our passion for many years. All bread recipes have been tried out several times by us and friends. The ingredients are all from supermarkets or organic markets. Baking your own bread is no problem in the household oven. We have two ovens in our kitchen because we sometimes use one as a “fermenter”. The amount of ingredients given is not to be understood exactly to the gram, because flour in particular has very fluctuating properties. Now have fun baking your own bread.

In the meantime, you will also find other recipes on our site, because friends have repeatedly asked us to publish them. Especially for pizza you should have an oven that can get very hot, otherwise it will never taste like in Italy. Over the years, we have reduced the amount of yeast used in yeast doughs, because doughs then simply become better. As a side effect, they also become more digestible.

If you use less yeast, however, the resting and rising times will be longer. But you should definitely take the time, because the result is incomparably better. It’s not for nothing that bakeries advertise long dough-leading times.

Especially with breads such as ciabatta or our French country bread with the large dough bubbles, it takes a bit of practice to succeed. Until today, however, no bread has ever been inedible. Only the bubbles were smaller.

For large bubbles, the flour must be very protein-rich. The dough is rather soft, because otherwise the yeast does not have enough strength to blow it up. It takes some practice to get the bubbles when working the dough. In our experience, these breads turn out particularly well if you leave the dough to rest overnight at 6 to 8 degrees.

Experiment yourself, especially with the amount of yeast, because less is often more.

For our sweet recipes, we only use very fresh eggs from an organic farm around the corner.

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