I promised Rosa some time ago to take photos how I form a loaf. I saved the pictures on my HD but needed a little bit longer to sort them. But today I had more free time then usual and so I can now publish how I form long bread loaves.
![Fragen[5]](https://www.hefe-und-mehr.de/wp-content/uploads/2011/03/Fragen51.png "Fragen[5]")
I bake bread on the lowest rack to keep some space to the top of the oven. Rolls and pastry are baked on the middle rack.
In my eyes there is not “best” method, each method will develop a gluten network and that’s what we aiming for. So it is up to you to choose the method you like most.
When Kneading by Hand I like to use Bertinets kneading technique because you will get fast a nice developed dough. Continue reading
A reader of “Hefe und mehr” asked me to create a categorie for Tips and Basics about Baking, to make it more easy to find necessary information about baking bread. I’m working at the moment on a little series about Bread baking theorie but until I am satisfied with the my preparations, I offered that she could send me her questions per email or comment. And she has a lot of questions, so I decided to sort them a little bit and publish my answer here in my blog because they may be of interest for other reader, too.
Today we have a look at ingredients: which amout of yeast and water should I use, what are the benefits of egg in a dough and should I use Butter or oil? Continue reading