Backen: Snacks

Sauerkraut boats with vegan sour cream

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 [...].

Pinsa Romana

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 [...]

Baked apples with marzipan filling

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 [...]

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 [...]

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 [...]

Pesto rosso flatbread

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 [...]

Wheat roll

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 [...]...

Polenta pizza

You will need: Firebricks / spacer gridTop heat: approx. 250-300°CPreheat: approx. 30 minutesWorking time: 15 minutesBaking: approx. 20-25 minutes Ingredients (for one baking tray) 900 ml vegetable stock (preferably home-cooked) 2 tbsp olive oil + 2 tbsp for the baking tray 300 g instant polenta 150 g crème fraîche 1 red onion approx. 250 ml strained tomatoes 180 g olives (e.g. olives [...])

Piadina with colorful grilled vegetables

Du benötigst dafür: Schamottsteine / AbstandsrostOberhitze: Grillgemüse ca. 220-250°C / Piadine ca. 300-350°CSchamottsteine: Grillgemüse – nicht relevant / Piadine ca. 250-280°CVorheizen: ca. 30 MinutenArbeitszeit: 35 MinutenGarzeit Grillgemüse: ca. 15-20 MinutenBackzeit Piadine: je Piadina ca. 1-2 Minuten Zutaten: (für 5 Piadine) Für das Grillgemüse: Für die Piadine: Außerdem: Den Merklinger auf ca. 220-250°C einheizen. Für das […]