It’s been some month ago when a reader suggested to build a “help” page where I could bundle and answer the most frequent questions. That was a great idea and I can use this page as roadmap to one ore the other informative post I wrote in the past eight years. Many of these are hiding between all the recipes.
I hope, you will find this page helpful and that you find the answers for your questions. And if not, this will be a good place to asked general questions
![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