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by From Luxembourg With Loaf

🍂 Fall is almost over, but there’s still time for one more pumpkin-inspired bake! This time, I’m sharing my recipe for Pumpkin Sourdough Bread – a delicious twist on a classic favorite. Last year, I played it safe with pumpkin, but this year I went all in! I’ve not only used pumpkin purée for that rich flavor but also added roasted pumpkin seeds for extra crunch and nutty goodness. The result? A beautifully golden-yellow sourdough bread that’s as stunning as it is tasty. Give it a try and let me know how it turns out! Happy baking! 🧡

by From Luxembourg With Loaf

I baked this sourdough bread using the natural yeast from organic apples. I’m always amazed that you can actually bake light, fluffy bread with it! I highly recommend it!

by From Luxembourg With Loaf

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

by From Luxembourg With Loaf

My neighbors love my sourdough brioche. And it’s super easy to make, too. With a sweet, stiff starter, milk, and eggs, you can create this fluffy delight!

by From Luxembourg With Loaf

What comes to mind when you think of chocolate and hazelnuts? That’s right—this amazing sourdough bread. It’s tangy, not really sweet, but it’s bursting with flavor! You’ve got to try it.

by From Luxembourg With Loaf

Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known. It's time to develop our own recipe, with marzipan and lots of spices.

by From Luxembourg With Loaf

I've made several burger bun recipes before, but none have turned out as good as this one! As it's pumpkin season and I was asked for a recipe for a pumpkin bun, I promptly came up with one. The high pumpkin content not only gives the bun a great color, it also makes the bun very fluffy and keeps it fresh for longer. Make sure you try it!

by From Luxembourg With Loaf

I wanted to create a simple sourdough bread with rye and sunflower seeds – something that absolutely anyone can bake at home. The result is this delicious loaf.

by From Luxembourg With Loaf

I've always wanted to bake shokupan bread. This Japanese milk bread, super soft and fluffy, is shown again and again on social networks. So it was time to develop my own. I used a tangzhong to get as much moisture into the dough as possible.

by From Luxembourg With Loaf

My best friend asked me to bring some buns for his birthday. As I already have a delicious recipe using pumpkin, I wanted to make them with potatoes this time. I also added a poolish for extra flavour and a tangzhong to keep the buns soft. The result was brilliant – bring on the birthday!

by From Luxembourg With Loaf

Get ready to elevate your breakfast game with our homemade bagel recipe! In this video, we'll guide you through the step-by-step process of creating these chewy and crispy bagels that are sure to become your new breakfast favorite.

by From Luxembourg With Loaf

Most of my baking problems are caused by impatience. I come up with a recipe and realize the fermentation isn't working. I bake the bread anyway and am always disappointed. I was no different with this great recipe, so this time I thought you should learn something here too. Namely to be spontaneous. So I put the bread in the brioche for 24 hours and the result is sooo delicious. You will love this raisin brioche! It keeps fresh for at least 5 days and is simply delicious.

by From Luxembourg With Loaf

Tomato mozzarella is a summer classic, especially when tomatoes are at their peak! There's nothing better than pairing it with fresh basil, olive oil, and a splash of balsamic vinegar. But what's the best bread to serve with it? If you can't always find ciabatta or baguette, don't worry! I've created a homemade bread recipe that pairs perfectly – made with sun-dried tomatoes and fresh basil. This bread is bursting with flavor, with a subtle sweetness and acidity that takes any summer meal to the next level. And it's not just perfect for tomato mozzarella; it's also an amazing choice for BBQs! Try this delicious summer bread and make it your new go-to for the season! 🌞🍅🍞

by From Luxembourg With Loaf

My best friend asked me to bring some buns for his birthday. As I already have a delicious recipe using pumpkin, I wanted to make them with potatoes this time. I also added a poolish for extra flavour and a tangzhong to keep the buns soft. The result was brilliant – bring on the birthday!

by From Luxembourg With Loaf

My neighbors love my sourdough brioche. And it’s super easy to make, too. With a sweet, stiff starter, milk, and eggs, you can create this fluffy delight!

by From Luxembourg With Loaf

Most of my baking problems are caused by impatience. I come up with a recipe and realize the fermentation isn't working. I bake the bread anyway and am always disappointed. I was no different with this great recipe, so this time I thought you should learn something here too. Namely to be spontaneous. So I put the bread in the brioche for 24 hours and the result is sooo delicious. You will love this raisin brioche! It keeps fresh for at least 5 days and is simply delicious.

by From Luxembourg With Loaf

Get ready to elevate your breakfast game with our homemade bagel recipe! In this video, we'll guide you through the step-by-step process of creating these chewy and crispy bagels that are sure to become your new breakfast favorite.

by From Luxembourg With Loaf

Tomato mozzarella is a summer classic, especially when tomatoes are at their peak! There's nothing better than pairing it with fresh basil, olive oil, and a splash of balsamic vinegar. But what's the best bread to serve with it? If you can't always find ciabatta or baguette, don't worry! I've created a homemade bread recipe that pairs perfectly – made with sun-dried tomatoes and fresh basil. This bread is bursting with flavor, with a subtle sweetness and acidity that takes any summer meal to the next level. And it's not just perfect for tomato mozzarella; it's also an amazing choice for BBQs! Try this delicious summer bread and make it your new go-to for the season! 🌞🍅🍞

by From Luxembourg With Loaf

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

by From Luxembourg With Loaf

I baked this sourdough bread using the natural yeast from organic apples. I’m always amazed that you can actually bake light, fluffy bread with it! I highly recommend it!

by From Luxembourg With Loaf

What comes to mind when you think of chocolate and hazelnuts? That’s right—this amazing sourdough bread. It’s tangy, not really sweet, but it’s bursting with flavor! You’ve got to try it.

by From Luxembourg With Loaf

I've always wanted to bake shokupan bread. This Japanese milk bread, super soft and fluffy, is shown again and again on social networks. So it was time to develop my own. I used a tangzhong to get as much moisture into the dough as possible.

by From Luxembourg With Loaf

Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known. It's time to develop our own recipe, with marzipan and lots of spices.

by From Luxembourg With Loaf

I've made several burger bun recipes before, but none have turned out as good as this one! As it's pumpkin season and I was asked for a recipe for a pumpkin bun, I promptly came up with one. The high pumpkin content not only gives the bun a great color, it also makes the bun very fluffy and keeps it fresh for longer. Make sure you try it!

by From Luxembourg With Loaf

I wanted to create a simple sourdough bread with rye and sunflower seeds – something that absolutely anyone can bake at home. The result is this delicious loaf.