A pizza-style sourdough bread with Gouda, sun-dried tomatoes and mushrooms, built on high hydration and slow fermentation.

Something I can't resist is dough! I would somehow avoid sweets, but bread, rolls, pies... no chance! When I take them out of the oven, hot and fragrant, a smile immediately spreads across my face! And

Winter is the season when I spend more time at home, and when my passion for baking bread quietly comes back. Last year, I bought a Staub pot as a birthday gift to myself, and once I could consistently

We started this year with New Year’s bretzel as always. This bretzel was a tradition from my partner’s family, and this year marks the 12th year that we has carried it on. We’ve been baking it every year

Greetings, dear Hivers. I hope you are all doing well. I know that the community is all about bread and its derivatives, which are desserts for any occasion, but I would like to share my usual snack, which

Here in Germany, the temperature has started to drop and it feels like autumn is just around the corner. At this time of year, the bread I begin to crave is the heavy, dense kind made with rye flour. Since

The other day on my birthday, I treated myself to a Staub cocotte that can go straight into the oven. While it’s often called a classic for stews, I actually wanted to use it like a Dutch oven—for baking

When browsing bakeries in Germany, I often come across bread made with Dinkelmehl — spelt flour. It tends to be a little more expensive, and since it's known as an ancient grain with possible health benefits,

Hello BreadBakers community, although I am already part of this world of digital writing, I have had a long time without writing here and I decided to get back to it, and I want to tell you about a new

Let me introduce you to a vegan dough that creates delightfully fluffy bread – so good you won't even notice it's plant-based! For those unfamiliar with vegan butter, it might seem like a unique ingredient.

Our kitchen we bought from the former residents had quite a lot of troubles. The oven and stove were one of them. At the end of the year, my partner found a great deal, and we finally replaced the oven

The article in Japanese is in the second half.★日本語の記事は後半に。 I previously posted about tofu and rice flour bread. Here is the article from that time Baking Bread with Rice Flour and Tofu/米粉と豆腐でパン作り/[ENG/JPN]

The article in Japanese is in the second half.★日本語の記事は後半に。 I baked bread with rice flour and tofu in January 2024. After that, I concentrated my efforts on my balcony vegetable garden and did not bake

After we came out from the hospital one week ago, I baked sourdough bread for the first time. Now it's in full power! I baked it in the morning but I missed the chance to take a photo of the whole bread

Finally it gets warmer in Germany. Then I felt like making a sandwich my mother and I enjoyed eating. We called it "Tomasan", which is an abbreviation of tomato sandwich. Yes, we Japanese like

I was so happy to see @breadcentric was back on Hive. According to his comment, I prepared Zur for Zurek, Polish sour rye soup (one of my favorite soups). I made some friends for it too; rye sourdough

I don't know what to call it. Banana bread? Banana cake? Since my mother called it banana bread, I call it the same. What made me wonder is that I don't use yeast to bake banana bread. But according to

My love for bread comes from my mother. She got into baking when she was a university student. I grew up with her bread. I heard from her that I told a newspaper that I want to be a bread baker when I

I have cards of bread recipes in my kitchen. They are hung in my kitchen. While making croissants today, I was wondering how do I make recipes. Talking about bread recipes, most of the cases, there is

When I was in Linz to work on my art project last month, YouTube suggested a video by NY Times. It looks so so so tasty. Croissant is one of my favorite breads but I have never made it at home by myself.