Backen: Bread

Panuozzi with chickpea salad and mushroom "bacon"

You will need: Fireclay stones / Celtic pot ® Roasting plate/lid or Celtic bowlWorking time: 50 minutesBaking time mushroom "bacon": approx. 20 minutesBaking time panuozzi: approx. 20-25 minutes Preheating: approx. 30 minutesTop heat mushroom "bacon": approx. 250-280°CTop heat Panuozzi: approx. 300-350°CFire brick: approx. 160-180°C In the BOBBY:Preheat: approx. 10-15 minutesTop heat Mushroom "bacon": approx. 200-250°CTop heat Panuozzi: approx. 280-300°CFire brick: approx. 140-160°C Ingredients (for 10 pieces) Make the dough the day before: For [...]

Shake bread

You will need: Fireclay brickFireclay brick: approx. 210-230°COverheat: approx. 300-320°CPreheat: approx. 40-45 minutesWorking time: 20 minutesBaking: approx. 20-25 minutes Ingredients (for 9 pieces) For the starter dough: For the main dough: Also: For the starter dough: Pour the water into a bowl and dissolve the yeast in it. Add the flour and mix everything with a wooden spoon until the ingredients are well combined. [...]

Grilled vegetables Panzanella

You will need: FirebricksTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 20 minutesCooking time: approx. 20-25 minutes Ingredients(for 4 people) Also: Heat the Merklinger to approx. 220-250°C. Mix the bread cubes with 2 tbsp olive oil and place in an ovenproof dish. Mix the eggplants, zucchinis, olives, garlic and onion (chilli to taste) with 50 ml olive oil and also spread out in an ovenproof dish, add the lemon slices and thyme sprigs [...].

Pumpkin seed loaf

You will need:FirebricksFirebricks: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 45-50 minutes Ingredients (for 2 loaves) The evening before: For the flour base: For the sourdough: On the baking day: For the main dough: Also: The evening before:For the flour base:Mix the flour and water in a small saucepan with a whisk until lump-free and slowly stir in [...].

Chili con carne from the bread pot

For the bread pots: Ingredients (for 5 pieces) 600 g wheat flour 1050 300 g rye flour 997 ½ cube fresh yeast 570 ml water (approx. 38°C) 1 teaspoon honey 20 g salt 20 g dry sourdough 100 ml cold coffee For the starter dough, mix the flours in a large bowl and make a well in the bottom with a wooden spoon [...].

Rye-Urgrain Loaf

You will need: Fireclay brickFireclay brick: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 50 minutes Ingredients (for 2 loaves) The evening before: For the stale bread breakfast: 150 ml boiling water 40 g stale bread, toasted and ground For the sourdough: 200 ml water (40°C) 40 g starter 200 g rye flour type 1150 On the baking day: For the main dough: [...]

Vinschgerl

You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 280-300°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 20-25 minutes Ingredients (for 14 pieces) The evening before: For the sourdough: 300 g rye flour type 1150 300 ml lukewarm water 60 g starter (rye) On the baking day: For the main dough: 450 g rye flour type 997 250 g wheat flour type 550 500 ml [...]

Oatmeal and linseed rolls

You will need: Firebricks/spacer rackTop heat: approx. 250-300°CPreheat: approx. 30 minutesWorking time: 15 minutesBaking: approx. 20-25 minutes Ingredients (for 12 pieces) 650 ml cold water 4 g yeast (room temperature) 1 tsp liquid honey 20 g salt 1 tbsp red balsamic vinegar 100 g crushed linseed plus a little for sprinkling 250 g rolled oats plus a little for sprinkling 400 g wheat flour type [...].

Grillwurz No. 3 - The Seppi

You will need: Fireclay bricks/spacer rackTop heat: approx. 250-280°CPreheating: approx. 30 minutesWorking time: 45 minutesBaking: approx. 30-35 minutes Ingredients (for 4 loaves) The evening before: For the starter dough: 300 g wheat flour type 550 300 ml water (27°C) 3 g yeast (room temperature) On the baking day: For the main dough: 300 ml milk (room temperature) 5 g yeast (room temperature) Starter dough 700 g wheat flour type 550 [...]

Grillwurz No. 2 - The Hidi

You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 35 minutesBaking: approx. 30-35 minutes Ingredients (for 4 loaves) The evening before: For the starter dough: 300 g wheat flour type 550 300 ml water (27°C) 3 g yeast (room temperature) On the baking day: For the main dough: 150 g walnuts, roughly chopped 200 ml water (60°C) 5 g yeast [...]