Du benötigst dafür: Schamottsteine Arbeitszeit: 30 MinutenBackzeit: ca. 20-25 Minuten Vorheizen: ca. 30 MinutenOberhitze: ca. 280-320°C Im BOBBY:Vorheizen: ca. 10-15 MinutenOberhitze: ca. 250-280°C Zutaten (für 20-22 Stück) Am Vortag:Für den Teig: Außerdem: Am Vortag:Für den Teig:Wasser in die Rührschüssel der Küchenmaschine geben. Die Hefe darüber bröseln und darin auflösen. Mehl und Salz dazugeben und mit […]
After the party is before the party - with a Merklinger it gets really colorful! Our New Year's Eve motto this year: finger food festival! Here you'll not only find delicious warm bread, but also a selection of nibbles that go straight from the Merklinger into your party stomach. And the icing on the cake? Our homemade fortune cookies! Guaranteed to get you off to a good start with a smile [...]
Sizzling together around the Merklinger is a highlight at the end of the year. So that it doesn't get boring in the pans, we have 6 new, sophisticated raclette ideas for you. There are also quick party rolls made from pizza dough, baked potatoes and ratatouille fresh from the Merklinger Have fun making and enjoying! About every photo of [...]
You will need:Fireclay bricksWorking time: 35 minutesBaking: approx. 30-35 minutes Preheating: approx. 30 minutesTop heat: approx. 250-280°CFireclay brick: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 220-250°CFirebrick: approx. 140-160°C Ingredients (for 4 loaves) The evening before: For the starter dough: On the baking day: For the main dough: Also: The evening before:For the starter dough: Place the flour, water and yeast in a large bowl and [...]...
You will need:Fireclay bricksWorking time: 25 minutesBaking: approx. 40 minutes Preheating: approx. 30 minutesTop heat: approx. 280-300°CFireclay bricks: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 250-280°CFireclay bricks: approx. 140-160°C Ingredients (for 2 loaves) For the scald: For the yeast dough: Also: For the scald: Pour the hot water over the grains and seeds, mix and leave to soak, covered, for about 2 hours [...].
You will need:Firebricks / spacer gridWorking time: 40 minutesBaking time: approx. 20-25 minutes Preheating: approx. 30 minutesTop heat: approx. 280-300°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 250-280°C Ingredients(for approx. 20 pieces) The evening before:For the poolish: For the scald: On the baking day:For the main dough: Also: The evening before:For the poolish:Pour water into a bowl. Dissolve the yeast in the water. Add the flour [...]
You will need: Fireclay bricks / Celtic bowl Working time: 35 minutesBaking time: approx. 25-30 minutes Preheating: approx. 30 minutesTop heat: approx. 280-300°C In the BOBBY: Preheating: approx. 10-15 minutesTop heat: approx. 250-280°C Ingredients(for 2 loaves) For the dough: For the filling: Also: Pour the water into the mixing bowl of the food processor and dissolve the yeast in it. Add the flour and salt and mix for about 10 minutes to [...].
You need: Fireclay bricks Working time: 35 minutesBaking time: approx. 30-35 minutes Preheating: approx. 30 minutesTop heat: approx. 300-350°CFireclay bricks: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 280-300°CFirebrick: approx. 140-160°C Ingredients (for 4 loaves) The evening before: For the starter dough: On the baking day: For the main dough: Also: The evening before:For the starter dough: Place the flour, water and yeast in a large bowl [...].
You will need:Fireclay bricks Working time: 25 minutesBaking time: approx. 60 minutes Preheating: approx. 30 minutesTop heat: approx. 300-350°CFireclay bricks: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 280-300°CFire brick: approx. 140-160°C Ingredients (for 2 loaves) The day before:For the poolish: For the scald: On the baking day:For the main dough: Also: The day before:For the poolish:Pour water into a large bowl. (The pre-dough goes [...].
Working time: 20 minutesBaking time: approx. 60 minutes Preheating: approx. 10-15 minutesFire brick: approx. 140-160°COverheat: approx. 280-300°C Ingredients Pour the water into the mixing bowl of the food processor. Crumble the yeast over it, leave to stand for 5 minutes and dissolve in the water. First add the beer, then the remaining ingredients and mix for approx. 10 minutes with the dough hook of the food processor until smooth [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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