You will need: Fireclay bricksFireclay brick: approx. 280-300°COverheat: approx. 350-400°CPreheating: approx. 45-60 minutesWorking time: 25 minutesBaking: approx. 4-6 minutes Ingredients(for 6 pizzas) Make the pizza dough the day before: For the topping:Also:The day before:Pour the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve. Add the flour and salt and knead with the dough hook of the food processor for about [...].
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 [...]
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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