What are you baking today?

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

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.