‘Just half a focaccia for me please, I’m on a diet’ This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I [...]

For the people who want to know the details: This film shows the making of a Pain Rustique French style bread based on a sourdough poolish (12 hour, 100%) with a high hydration dough, autolyse and stretch and fold technique in our Rofco hearth bread oven. We use German banneton’s (baskets) for the final proofing. [...]

While perfecting one type of bread, we are also boldly trying out new recipes. Very recently we started to experiment with some new types of flour like French Type 55 and American flour with a high protein content. We have some more baking to do before we can say anything knowledgeable about the subject. Another [...]

The harvest after one weekend of baking fun. We made muesli rolls based on a recipe of our own invention and also raison buns, fluffy white rolls and wholesome whole wheat sourdough loafs. Over the past baking period we discovered in practice some bread baking fundamentals that could be helpful to other baking enthusiasts too. [...]

We survived the chicken pox, we got our new spiral mixer and started baking again! The first two batches where two loaves of Pain Rustique which is our favourite recipe for a white yeast bread (see Jeffrey Hamelman and his excellent book Bread). With the second batch we made two loaves of sourdough using a [...]