When I gave baking classes several years ago, I invited about 10 Ladies over to bake breads and baguettes. I had prepared the dough a day before, so I did my demonstration The house smelled heavenly while baking. Afterward, we all sat down. We tasted the freshly baked bread with some of my homemade French Liver Pate and Cheeses. While preparing my German Bauernbrot I … Continue reading Authentic French Baguette (no knead)
There’s something deeply satisfying about baking bread—especially the kind that asks for patience, not perfection. My no-knead German loaf, baked in a Dutch oven and studded with cranberries and walnuts, is a recipe I return to again and again. It’s hearty, fragrant, and just a little festive—perfect for chilly mornings and holiday gatherings. I often make it in the winter months, when the house is … Continue reading No-Knead German Bread with Cranberries and Walnuts
On my Romans in Rhineland fact finding trip I became interested in bread baking like it was done in the antiquity. After some research, I plunged into baking the bread like the Romans did as depicted in paintings, and found as carbonised loafs in ovens of Pompeii. Continue reading Panus Quadratus, the Bread of ancient Rome
I became a hobby baker when there were no bakeries with fresh breads available; basically out of necessity. So every time I am in Germany, I do my bakery run in the morning, since there are at least two of them in walking distance. I noticed a distinct difference between bakeries, so I did some reading. I had figured out what makes the “Krume” or texture so different Continue reading German Bakeries and their Secret
