Top Recipes

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 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

I like challenges! One of them is shifting my technical skills in baking. I always wanted to maximize the hydration level of my breads, so this time I chose water and flour 1:1, so 100% hydration. The matching recipe, the Catalonian Pan de Cristal, is incredibly tasty, bakes up well and stays fresh for an incredibly long time.

by From Luxembourg With Loaf

I have a few favorite recipes. My sourdough ciabatta recipe with kalamata olives is one of the recipes I bake regularly. My niece loves this bread. That's why I bake it regularly. And every time I change a little something, always looking to make this recipe even better. With a little bit of yeast and the secret ingredient, the bread has gained a lot of structure and flavor.

by From Luxembourg With Loaf

I grew up with sandwiches. Bread that shouldn't have a very open crumb so that the topping falls through. I developed this recipe with a high wholemeal content to create a great flavor. The sesame seeds and roasted flavors make this bread truly unique. Have fun baking it!

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

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

Focaccia is actually the easiest bread in the world. You don’t need to be particularly skilled to make it. You just wait until the dough starts to bubble, then pour it into an oiled pan, knead it a little, and season it—like I do—with salt, olive oil, rosemary, and tomatoes. Simply delicious!

by From Luxembourg With Loaf

I love Denmark, and for me, a Danish rugbrød is a must on every visit. My version is made with dark beer and lots of seeds.

by From Luxembourg With Loaf

Whenever I talk to friends about baking with sourdough, I always hear the same thing: “It’s super complicated,” “I don’t have a stand mixer,” or “My oven can’t handle it.” Think again. It’s simple and doesn’t require much at all. This recipe shows you how to bake a simple, delicious sourdough loaf with minimal effort.

by From Luxembourg With Loaf

This simple sourdough ciabatta is perfect to prepare in the morning for an evening barbecue!

by From Luxembourg With Loaf

I wanted to bake some healthy bread—what’s best for that? Carrots, nuts, and grains. This bread is packed with protein! It’s perfect if you’re working out!

by From Luxembourg With Loaf

A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!

by From Luxembourg With Loaf

My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.

by From Luxembourg With Loaf

I had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.

by From Luxembourg With Loaf

This is my first attempt at baking Olivien Ciabattini. Compared to a large ciabatta, these roll-sized loaves make a great snack for a barbecue!

by From Luxembourg With Loaf

Flatbreads just like from a Turkish bakery. This recipe is simple and absolutely delicious!

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

Indulge in the softest, fluffiest potato burger buns you'll ever taste, without the hassle of yeast! These homemade potato burger buns are a game-changer, offering an irresistible combination of texture and flavor that will elevate your burger experience. With their perfectly soft and pillowy texture, they'll effortlessly cradle your favorite burger patties, making each bite an explosion of culinary delight. Join me in the kitchen as I guide you through the effortless process of creating these irresistible potato burger buns. From kneading the dough to shaping the buns, I'll share every step with you, ensuring that you end up with a batch of buns that are not only delicious but also picture-perfect. So ditch the store-bought buns and embrace the joy of homemade goodness with these amazing potato burger buns. Your burgers will thank you!

by From Luxembourg With Loaf

When I was a student, I used to bake bread from time to time. One of them was a Parmesan oregano bread. With 42g of fresh yeast and a process that took less than 2 hours. Now I can probably bake bread for several months with 42g of yeast, so I decided to develop my own version with 100% biga. The result is an open porgy, fluffy and incredibly tasty sandwich bread that is hard to find better at Subways.

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

In my second endeavor to craft a sourdough babka, the initial stages unfolded smoothly. The dough received meticulous kneading, the filling achieved perfection, and the fermentation process proceeded without a hitch. However, a pivotal misjudgment occurred during the baking phase – I severely underestimated the oven spring. Consequently, the appearance of my babka fell short of my expectations. Despite this setback, the silver lining emerged in the form of a delightful taste. The flavors harmonized beautifully, providing a satisfying culinary experience that compensated for the visual imperfections.

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

f you've been scrolling through social media lately, you've probably noticed pumpkin-shaped breads everywhere. In today's video, I'm excited to share with you a wonderful recipe for making a delicious sourdough bread in that charming pumpkin shape. We're adding a unique twist to our bread by incorporating 10% cooked Hokkaido pumpkin, along with a sprinkle of cinnamon and nutmeg into the dough. Not only does this give the bread a lovely pumpkin hue, but it also infuses it with a festive, aromatic flavor that's perfect for the season. So, if you're eager to create a delightful and eye-catching centerpiece for your holiday table, stay tuned, because I'll be walking you through the entire process.

by From Luxembourg With Loaf

I have a few favorite recipes. My sourdough ciabatta recipe with kalamata olives is one of the recipes I bake regularly. My niece loves this bread. That's why I bake it regularly. And every time I change a little something, always looking to make this recipe even better. With a little bit of yeast and the secret ingredient, the bread has gained a lot of structure and flavor.

by From Luxembourg With Loaf

Bread made with durum wheat wasn't at the top of my list, but in the end I was surprised by just how fantastic this bread tastes—and, above all, smells!

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

I like challenges! One of them is shifting my technical skills in baking. I always wanted to maximize the hydration level of my breads, so this time I chose water and flour 1:1, so 100% hydration. The matching recipe, the Catalonian Pan de Cristal, is incredibly tasty, bakes up well and stays fresh for an incredibly long time.