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

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

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

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.