You will need:Firebricks / spacer gridTop heat: approx. 250-300°CPreheating: approx. 30 minutesWorking time: 20 minutesBaking: approx. 20 minutes Ingredients (for 9 pieces) 450 g type 550 wheat flour 50 g wholemeal wheat flour 320-350 ml water 12 g salt 20 g rapeseed oil 10 g honey 3 g yeast (room temperature) a little oil for the tray The evening before:Mix the flour and water in a [...]...
You will need: Fireclay bricks / spacer gridTop heat: approx. 220-250°CPreheating: approx. 30 minutesWorking time: 20 minutesBaking: approx. 60 minutes Ingredients (for a 2.5 l loaf tin) The evening before: For the sourdough: 300 ml water (40°C) 30 g leavening material 300 g wholemeal rye flour For the scald: 500 ml water 200 g sunflower seeds (dry roasted to taste) On the baking day: For the main dough: [...]
You will need:FirebricksFirebricks: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 30 minutesBaking: approx. 50 minutes Ingredients (for 2 loaves) The evening before: For the starter dough: 180 ml water, cold 1 g yeast (room temperature) 300 g spelt flour type 630 For the scald: 250 ml water 250 g wholemeal spelt flour 5 g salt On the baking day: For the main dough: [...]...
Du benötigst dafür: SchamottsteineArbeitszeit: 50 MinutenBackzeit: ca. 50-60 Minuten Vorheizen: ca. 30 MinutenOberhitze: ca. 220-250°CSchamottstein: ca. 160-180°C Im BOBBY:Vorheizen: ca. 10-15 MinutenOberhitze: ca. 180-220°CSchamottstein: ca. 140-160°C Zutaten: (für 6 Personen) Für den Brotteig: Für die Spargel-Ei-Hülle: Außerdem: Für den Brotteig: Das Wasser in die Rührschüssel der Küchenmaschine geben. Die Hefe darüberbröckeln und in dem Wasser […]
You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 25 minutesBaking time: approx. 30-35 minutes Ingredients: (for 4 Easter loaves) 1 kg wheat flour type 405 or wheat flour type 550 1 cube of yeast (room temperature) 160 g sugar 120 g melted butter 2 eggs (M) 1 pinch of salt Grated half an organic lemon approx. 500 ml milk, [...].
You will need:Fireclay bricksTop heat: approx. 300-350°CPreheat: approx. 30 minutesWorking time: 25 minutesBaking time: approx. 25 minutes Ingredients: (for 2-4 pieces) The evening before:For the pre-dough: 500 g wheat flour type 405, pizza flour type 00 or Manitoba flour 500 ml water (27°C) 4 g fresh yeast (room temperature) On the baking day:For the dough: 250 ml water (38°C) 500 g wheat flour type 405, pizza flour [...]...
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 1 loaf) The evening before: For the starter: 100 ml lukewarm water 4 g fresh yeast (room temperature) 100 g type 550 wheat flour For the sourdough: 250 ml water (40°C) 20 g starter 250 g wholemeal rye flour On the baking day: For the [...]
Ingredients (for 14-16 pieces) 700 ml water (38°C) 1 cube fresh yeast (room temperature) 1 kg wheat flour type 550 20 g salt grated cheese, coarse salt, caraway seeds (to taste) Flour for the work surface Pour the water into a mixing bowl and dissolve the yeast in it. Add the flour and salt and knead for approx. 10 minutes to form a smooth dough. [...]
Ingredients(for a 2.4 l loaf tin) 525 ml water, lukewarm 30 g starter 550 g rye flour type 1350 or 275 g wholemeal rye flour and 275 g rye flour type 1150 150 g yoghurt, room temperature 1 tbsp honey 1 tbsp pumpkin seed oil 50 g sunflower seeds 50 g pumpkin seeds 50 g seeded rolled oats 14 g salt Butter and rolled oats for the [...]...
Ingredients(for one large or 2 smaller loaves) For the dough: 500 g wheat flour type 405 or 550 300 ml lukewarm water 10 g salt 1 g yeast, room temperature Some flour or semola to work with For the filling: 1 large zucchini 2 cloves of garlic 1 teaspoon of chopped rosemary Olive oil Salt, pepper 12 slices of bacon 150 g herb cream cheese [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
Do you have specific questions about the Merklinger or would you like a personal consultation? Then fill in the contact form below and we will get back to you shortly.
