You will need: Fireclay bricks / Celtic pot ® / Celtic pot ® Frying plate / LidWorking time: 20 minutesBaking time: approx. 1-2 minutes Preheating: approx. 30-40 minutes Fireclay bricks: approx. 280-300°C In the BOBBY:Preheating: approx. 20 minutes Fireclay bricks: approx. 280-300°C Ingredients (for 8 pieces) Also: Mix the flour, salt and oil well in a bowl. Gradually add the hot water and knead in. (The [...]
You need: Fireclay bricks Working time: 80 minutesBaking time: approx. 25 minutes Preheating: approx. 30 minutesTop heat: approx. 250-280°CFireclay bricks: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 200-250°CFireclay bricks: approx. 140-160°C Ingredients(for 8 bagels) For the bagels: Also: For the ember vegetable salad: Also: For the bagels:Place the water, yeast, sugar, flour and egg in the mixing bowl of the food processor and mix with the [...]
You need: Fireclay bricks Working time: 35 minutesBaking time: approx. 30-35 minutes Preheating: approx. 30 minutesTop heat: approx. 300-350°CFireclay bricks: approx. 160-180°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 280-300°CFirebrick: approx. 140-160°C Ingredients (for 4 loaves) The evening before: For the starter dough: On the baking day: For the main dough: Also: The evening before:For the starter dough: Place the flour, water and yeast in a large bowl [...].
You need: Fireclay bricksWorking time: 30 minutesBaking time: approx. 4-6 minutes Preheating: approx. 30-40 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C In the BOBBY: Preheating: approx. 20 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C Ingredients For the pizza dough:(24-72 hours in advance) For the limoncello lemons: For the mascarpone cream: Also: Heat the Merklinger to approx. 350-400°C.For the limoncello lemons: First bring the limoncello, sugar and water to the boil, then [...].
Working time: 20 minutesBaking time: approx. 60 minutes Preheating: approx. 10-15 minutesFire brick: approx. 140-160°COverheat: approx. 280-300°C Ingredients Pour the water into the mixing bowl of the food processor. Crumble the yeast over it, leave to stand for 5 minutes and dissolve in the water. First add the beer, then the remaining ingredients and mix for approx. 10 minutes with the dough hook of the food processor until smooth [...].
Working time: 25 minutesBaking time: approx. 2-3 minutesPreheating: approx. 15 minutesTop heat: approx. 350-400°CFireclay stone: approx. 280-300°C Ingredients(for 6 pizzas) Make the pizza dough the day before: For the tomato sauce: For the topping: Also: The day before: Add water to the mixing bowl of the food processor. As the amount of water can vary, reserve approx. 10% for the time being! Dissolve the sea salt in the water. Mix the flour and [...]
You need: Fireclay bricks / spacer gridWorking time: 30 minutesBaking time: approx. 35-40 minutes Preheating: approx. 30 minutesTop heat: approx. 200-220°C In the BOBBY:Preheating: approx. 10 minutesTop heat: approx. 180-200°C Ingredients (for 15 pieces) For the black forest cherry buns: For the Kirschwassersahne: Also: For the black forest cherry buns: Mix the flour, baking cocoa, sugar, vanilla sugar, grated chocolate and salt in a bowl. Pour the milk into the mixing bowl of the food processor [...].
You need: Fireclay bricks / pull-out grill rack / Celtic pot ® roasting plate/lid or Celtic bowlWorking time: 25 minutesCooking time: approx. 60 minutes + another 60-90 minutes in the residual heat Preheat: approx. 40 minutesTop heat: approx. 250-280°CFirebrick: approx. 200-220°C In the BOBBY:Preheat: approx. 15 minutesTop heat: approx. 200-250°CFirebrick: approx. 160-180°C Ingredients (for 4-6 people) For the crispy potato salad: For the olive and caper topping: For the honey and mustard dressing: [...].
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 [...]
You will need: Firebricks/spacing rack/grill rack Top heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 40 minutesCooking time: approx. 1 1/2 hours Ingredients: (for 4 people) For the filling: Also: Heat the Merklinger to approx. 220-250°C. Cook the spelt according to the packet instructions. (You can also do this the day before.) Cut the pumpkin in half lengthways and remove the seeds with a spoon. Turn the pumpkin halves inside out [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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