You will need: Fireclay bricks/spacer rackTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 15 minutesBaking time: approx. 15-20 minutes Ingredients(for 1 muffin tray of 12 muffins) Preheat the Merklinger to approx. 220-250°C. Grease the cavities of a muffin tin with cooking oil. Cut 24 rectangles (10 x 15 cm) from the filo pastry. Place two sheets of dough on top of each other, slightly offset, brush each one with oil and then carefully [...].
You will need: Firebricks/spacer rackTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 40 minutesBaking time: approx. 20-25 minutes Ingredients(for 1 baking tray) For the yeast dough: For the topping: Also: For the yeast dough: Pour the milk into the mixing bowl of the food processor and dissolve the yeast in it. Add the icing ingredients and knead for approx. 10 minutes to form a smooth dough. Cover the dough and leave at room temperature for approx. 60 [...].
You will need: Firebricks/fire plateTop heat: approx. 220-250°CPreheating the fire plate indirectly on the firebricks: approx. 20 minutesPreheating the fire plate directly over the fire: approx. 10-15 minutesWorking time: 35 minutesFrying: approx. 15-16 minutes Ingredients(for 12 pieces) Also: Heat the Merklinger to approx. 220-250°C using the fire plate. Place the bread in a large bowl. Heat a cast-iron pan on the hotplate and add the clarified butter [...].
You will need:Firebrick/grill grateFirebrick: approx. 160-180°COverheat: approx. 280-300°CPreheat: approx. 15 minutesWorking time: 50 minutesCooking time for sauerkraut: approx. 25-30 minutesBaking time for the sauerkraut boats: approx. 20 minutes Ingredients(for 9-10 pieces) For the sauerkraut: For the dough: For the vegan sour cream: Also: For the sauerkraut:Heat the Merklinger to approx. 280-300°C. Heat a heavy cast-iron pot on the firebricks in the Merklinger and place the pot on the [...].
You will need: Fireclay bricksFireclay brick: approx. 250-280°COverheat: approx. 350-380°CPreheat: approx. 45-60 minutesWorking time: 20 minutesBaking time: approx. 8-10 minutes per pinsa 8-10 minutes Ingredients (for 8 pinsas) For the dough - 24-72 hours before baking: 700 g wheat flour type 550 150 g wholegrain rice flour or light rice flour 80 g soy flour 70 g Semola 750 + 50 ml ice-cold water 3 g [...]
You will need: Firebricks/spacer rackTop heat: approx. 180-200°CPreheat: approx. 30 minutesWorking time: 20 minutesRoasting: approx. 25-40 minutes Ingredients (serves 6) 6 medium-sized, red-cheeked, tart apples For the filling: 200 g marzipan 2 tbsp raisins 2 tbsp rum or apple juice 50 g chopped almonds Icing sugar for the work surface For the almond coating: 75 g melted butter 75 g sugar 75 g ground [...]
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 [...]
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 [...]
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 [...]
You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 250-300°CPreheating: approx. 30 minutesWorking time: 20 minutesBaking: approx. 15 minutes Ingredients (for 10-12 pieces) For the topping: 250 g mozzarella 5-6 cherry tomatoes 10-12 pickled anchovy fillets 30 g Parmesan, grated a little olive oil sprigs of thyme For the dough: 400 g wheat flour type 550 or type 405 1 sachet baking powder 200 g ricotta [...]
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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