Questions about: Ingredients
A reader of “Hefe und mehr” asked me to create a categorie for Tips and Basics about Baking, to make it more easy to find necessary information about baking bread. I’m working at the moment on a little...
View ArticleHow to form “Knüppel”
Divide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and a thinner middle. Fold one half of the disk on the other side,...
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Questions about: Ingredients
A reader of “Hefe und mehr” asked me to create a categorie for Tips and Basics about Baking, to make it more easy to find necessary information about baking bread. I’m working at the moment on a little...
View ArticleClik here to view.
How to form “Knüppel”
Categories: Bread baking theoryTags: Bread baking theoryHow to doDivide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and...
View Article
