What are you baking today?

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

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

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 ate a lot of toast bread 🍞 as a child. In the last few years, when I got more involved with bread, it was no longer part of my diet. Time to change that! I have developed a great sourdough no knead recipe with guaranteed success. Have fun baking it!

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

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!