What are you baking today?

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 markus_brotkasten

Ein einfaches Kastenweissbrot, welches sein Aroma durch ein Altbrot-Brühstück und eine lange kalte Stückgare erhält.

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! 🌞🍅🍞