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

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

I had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.