What are you baking today?

by From Luxembourg With Loaf

I haven't made rye bread for a while, but I just had this feeling this weekend that I should make it. In fact, rye bread has always been a big part of my life, having grown up in northern Germany. Rye is a total staple there! As I was planning to refresh my rye starter anyway, I made a loaf from it right away. And I was not disappointed! It was delicious and so moist!

by From Luxembourg With Loaf

There is nothing like a dark and thick baked crust. It brings so much flavor to the bread that you can't get from anything else. Especially with wheat sourdough bread, you shouldn't do without it! In this recipe, I show you the best way to add more flavor to your bread!

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

Sourdough in combination with nuts is simply unbelievably good. The light acidity of the bread combined with the incredible aroma of walnuts was at the top of my bucket list. Now I have fulfilled my wish and developed a walnut sourdough bread. And as if that wasn't enough, I've also included a simple way to make bread rolls from it.

by From Luxembourg With Loaf

Let me tell you, I am obsessed with ciabatta! This is actually my fourth ciabatta recipe on the channel, but that's because it's the perfect bread to play around with. Why? Because unlike some breads, ciabatta doesn't require a ton of shaping knowledge. You literally just dump the dough on your counter, divide it, and bake it! Easy peasy. Plus, for this recipe, I've added roasted sesame seeds which take the flavor profile to a whole new level. Seriously, this sesame sourdough ciabatta is the perfect summer bread - light, airy, with a beautiful crust and an extra flavor boost from the toasted sesame seeds. So ditch the store-bought stuff and let's bake some amazing ciabatta together!

by From Luxembourg With Loaf

The secret to making the fluffiest and tastiest brioche burger buns you've ever tasted is revealed. By combining the traditional poolish method with the Japanese tangzhong technique, these buns stay fresh longer and offer a bold flavor that makes every burger gourmet. Whether you're a burger or pizza lover, the foundation of any great fast food experience starts with the bread. And these brioche buns? They're a real hit.

by From Luxembourg With Loaf

When whole grains ferment with sourdough for a long time, they produce complex and wonderful flavors. I wanted to add a little extra flavor to my butter toast recipe and thought I'd modify it a little to use 100% wholemeal flour. The result is this incredibly tasty, aromatic toast.

by From Luxembourg With Loaf

by From Luxembourg With Loaf

My first loaf made using the Monheim salt-sourdough method. The idea is to add some of the salt to the pre-ferment. This causes the sourdough to ferment more slowly, but it develops a well-balanced flavor and stays fresh longer. This loaf is a great example of that!