Tips for baking bread
Baking bread means pure relaxation for me. I have been doing this for many years and had to pay dearly. In addition to good raw materials and good equipment, patience is required and so you approach a good, healthy bread.
I barely eat bread I've bought, always have a supply in the freezer. I particularly like loafed bread with nuts, if possible wholegrain and like the old varieties and I always mehlle the flour itself, so I also put the sourdough itself.
It is also worth the grain itself, to grind fresh and sometimes the old varieties such as champagne rye and emmer (wheat), also called Zweikorn, to process!
If you want to add nuts or other, it is easier to handle them by first putting the nuts on the pulled-out dough, dividing them several times, putting the pieces on top of each other, then forming a ball and kneading.
The firebrick in the preheated oven, is good for the uniform bottom heat, heat storage and a good climate (humidity).
If you bake in the electric oven and still want to have the merits of the fireclay brick, you can buy the commercially available and put on the baking rack. Then preheat the oven to the highest level and bake the bread according to the recipe. My firebricks are from the discounter.