Time for a nice sourdough bread with sesame and poppy seeds. We already had one with poppy seeds and one with sesame but none with both! Why? No idea, so here we go!

Seeds are super tasty and healthy, using them can provide a whole new flavour to your sourdough bread and change the texture. It is a nice way of playing around and we just like the taste of both seeds.

Things to know before you start

Time Schedule

After about 16 hours you will have a beautiful and tasty sourdough bread with sesame and poppy seeds.

Total ingredients

You will have a dough of about 880 g in total (sesame and poppy seeds not included).

Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add 2 g of fresh yeast to help with the rise.

Difficulty

A simple recipe for a sourdough bread with sesame and poppy seeds.

Have a look at our sourdough bread for beginners recipe that contains a lot of details for the different steps you will be executing here.

Baking tools

A round banneton proofing basket is recommended for a nice round shape.

You can also have a look at our should have baking tools to find some more baking tools we are constantly using.

Steps

1. Mix

• Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 8 minutes on speed level two
• The dough should be smooth after mixing and not stick to the bowl a lot

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
• During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time, let it ferment further for 1 hour until 2,5 hours are reached in total
• After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

3. Pre-shape

• Get the dough in shape by roughly rounding it
• Afterwards look for a dry spot on your surface and flour it
• Transfer the pre-shaped dough ball on the floured surface
• Cover it with a towel and let it rest for 15 minutes
• Tip: If you realize that the dough starts sticking to your hand or bench knife, just clean the bench knife of any dough and flour it a bit again

4. Shape

• Shape your dough by rounding it
• Afterwards dip your hands in water and damp the top and sides of the dough with them
• Now take the sesame and poppy seeds and sprinkle them all over the top and sides of the dough

5. Proof

• Dust your proofing basket with all-purpose flour
• Put your previously shaped dough seam-side-up in the dusted proofing basket
• Let it proof for 10 to 12 hours in the fridge at 5-8°C (41-46,4°F)

6. Proof

• Cover a pizza peel with parchment paper
• Take your proofed dough out of the fridge
• Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
• With a bread lame make a cross cut (about 2-3 cm deep) on top of the dough

7. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the loaf in the oven, create steam and bake for 40 minutes
• After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again

8. Cool

• Let your sourdough bread with sesame and poppy seeds cool for 2 hours on some kind of grid

Conclusion

Crust

Crumb

You can tell that this bread has a higher hydration of about 70% as the crumb is quite soft, smooth and a little moist.

Taste

To summarize the taste one could say it is mostly mild. The seeds on the crust are a nice addition to the soft and smooth crumb. The typical sourdough taste is very light. When chewing this bread or adding butter, it is almost creamy which is really nice.

Goes good with

This lovely mild sourdough bread can be combined with everything. It is very nice with cream cheese and a little marmalade (raspberry or strawberry) on top. Honey and butter is a great combination for this bread too.

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The Super Bowl is the event of the year! It is celebrated all over the world and the halftime shows are legendary. Many people spend this day with their families in front of the TV to support their favourite team. Of course, food is a huge part of the celebration at home.

In case you are still looking for some delicious snacks for your celebration, we’ve prepared some recipes for you to help you make a decision!

Here is a selection of some of our favourite snacks. The links will directly guide you to the step-by-step recipes, making sure that you are well sorted out for this fantastic event!

Chewy Chocolate Chip Cookie Bars

Stuffed Pizza Rolls – Perfect Party Snack

Sourdough Chips From Leftover Sourdough Starter

Homemade Cinnamon Rolls

Mini Cheeseburger Muffins

Time to expand our muffin recipe collection! Muffins are a fantastic dessert: Sweet, small, versatile, simple, quick to make and allowing you to be very creative!

After we have already shared our basic muffin recipe with sugar glaze with you, there is another classic recipe that shouldn’t be missing in any recipe collection: The fantastic chocolate chip muffins!

So this is for all the muffin and chocolate lovers!

Things to know before you start

Time Schedule

In under 1,5 hours you will have some great chocolate chip muffins.

Total ingredients

All these ingredients will yield you 12 chocolate chip muffins.

Info: If you don’t have buttermilk, you can substitute it with 3,5% fat milk.

Difficulty

Another super simple recipe for chocolate chip muffins with just 4 steps.

Baking tools

You will need 12 cupcake cups and a muffin pan to hold the structure. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

Besides that a simple hand mixer and two bowls are enough to make these muffins.

Steps

1. Mix

• Mix softened butter and buttermilk
• Afterwards add the eggs one at a time and mix well after each addition

• Sift all the dry ingredients together in a second bowl and stir until combined
• Add them to the previously created dough step by step while mixing further until fully incorporated

• Fold the chocolate chips into the dough with a big spoon

2. Fill Muffin Pan

• Place one cupcake cup per muffin tin in the muffin pan
• Fill each cupcake cup nearly to the brim with the previously made dough
• Give the whole muffin pan a slight shake so the dough sets a bit
• If you want to you can also drizzle some chocolate chips on top of the dough

3. Bake

• Preheat oven to 175°C (347°F) for ~20 minutes with the circulating heat function
• Place the muffin pan on a baking grill in the middle rack and bake for 20 to 25 minutes or until golden brown
• After baking, take your finished chocolat chip muffins out immediately, but keep them in the muffin pan
• Tip: Check if the muffins are ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the muffins are done. If not, bake for 2 more minutes and check again.

4. Cool

• Let your chocolate chip muffins cool in the muffin pan for about 10 minutes
• Afterwards transfer each muffin on a cooling rack or something else and let it cool completely for about 20 minutes

Conclusion

Taste

Yes, we love these little guys – basically a small cake that can be enjoyed in so many ways.

They are sweet, fluffy and with this lovely chocolate taste they are unbeatable!

Of course you cannot only be creative when using the basic recipe but also when baking the chocolate chip muffins: whether you like the classic chocolate chip version or you would like to have a little more and add something on top like some chocolate glaze – the choice is yours!

It is best to wait until they cooled down a little but if you prefer you can also enjoy them when they are still a bit warm so they will melt in your mouth (especially the chocolate of course!).

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The title says it all: This is a very special recipe, the 100th we are sharing on this Mastering Baking with you! As this is a special occasion, we also wanted to do something special.

We already had the dough in different twisted shapes or cut in many different ways so we thought the 100th recipe is a reason to go big – and that’s what we did!

This beauty is a big sourdough bread of 2 kg in the shape of our logo! Of course it is not only looking good but also super delicious too!

Things to know before you start

Time Schedule

In about 11 hours you will have a tasty and very big sourdough bread.

Total ingredients

You will have a dough of about 2.018 g in total.

Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add 3 g of fresh yeast to help with the rise.

Difficulty

A simple recipe for a big sourdough bread with about 60% hydration and therefore an easy to handle dough, even if it is so big.

Feel free to check out our sourdough bread for beginners recipe that contains a lot of details for the different steps you will be executing here.

Baking tools

A big oval banneton proofing basket is needed for this much dough to get it in a good oval shape.

You can also have a look at our should have baking tools to find some more baking tools we are constantly using.

Steps

1. Mix

• Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 7 minutes on speed level two
• The dough should be smooth after mixing and not stick to the bowl a lot

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
• During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time, let it ferment further for 1 hour until 2,5 hours are reached in total
• After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

3. Pre-shape

• Get the dough in shape by roughly rounding it:

1. Place the dough on a very lightly floured surface
2. Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
3. Place the dough ball seam-side down on a non floured surface
4. Put both of your hands with the ball of your hand on the surface behind the dough ball
5. Pull your hands just a bit towards you, very slowly, while keeping the ball of your hand on the surface
6. Turn the dough ball 180° and do the same thing again
7. Repeat these steps about 4 to 6 more times

• Afterwards look for a dry spot on your surface and flour it lightly
• Transfer the pre-shaped dough ball on the floured surface
• Cover it with a towel and let it rest for 15 minutes
• Tip: If you realize that the dough starts sticking to your hand or bench knife, just clean the bench knife of any dough and flour it a bit again

4. Shape

• Get the dough in the final shape by long moulding it:

1. Place the dough on a lightly floured surface
2. Flour your hands a bit
3. Spread it gently out to a rectangle
4. Fold the bottom side halfway to the top so the edge is in the middle and press the edge down gently
5. Fold the left side about 1/4 to the middle and press the edge down gently
6. Fold the right side about 1/4 to the middle and press the edge down gently
7. Fold the top side about 3/4 to the bottom so this edge is past the edge you previously pressed down in the middle
8. Flip the dough over so the seam-side is on the surface
9. Gently roll the dough back and forth until you get a nice tight surface on the top and the sides

5. Proof

• Dust your proofing basket with all-purpose flour
• Put your previously shaped dough seam-side-up in the dusted proofing basket
• Cover it with a towel or with a plastic bag
• Let it proof for 2,5 hours at 20-22°C (68-71,6°F)

6. SCORE

• Cover a pizza peel with parchment paper

• Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
• With a bread lame make 3 quick cuts (about 2 cm deep) on top of the dough from top to bottom

7. Bake

• Preheat oven to 270°C (518°F) for ~45 minutes with the upper and lower heat function
• Put the loaf in the oven, create steam and bake for 60 minutes
• After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again
• Tip: If you think your loaf gets too dark midway, you can place tinfoil on top of it for 15-20 minutes

8. Cool

• Let your big sourdough bread cool for 4 hours on some kind of grid

Conclusion

Crust

Crumb

Taste

Goes good with

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This super delicious sourdough bread with 60% hydration doesn’t only look good, it also tastes fantastic. As you can see from the pictures, we played around a little with the look this time.

Rather than cutting it in the middle, we went for a spiral shape this time.

The result reminds of a rose so you don’t only have a very delicious bread but also a good looking one too!

Things to know before you start

Time Schedule

After about 16 to 18 hours you will have a super tasty sourdough bread with 60% hydration just made of flour, water and salt.

Total ingredients

You will have a dough of about 870 g in total.

Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add 1 g of fresh yeast to help with the rise.

Difficulty

As the hydration level is at 60% only, the dough is very easy to handle and process. Therefore it can be categorized as a simple recipe.

You can have a look at our sourdough bread for beginners recipe that contains a lot of details for the different steps used here.

Baking tools

A round banneton proofing basket is needed in order to get the sourdough bread in a good round shape and a dutch oven. You can also have a look at our should have baking tools to find some more baking tools we are constantly using.

Steps

1. Mix

• Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 7 minutes on speed level two
• The dough should be smooth and elastic after mixing and not stick to the bowl a lot

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
• During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time, let it ferment further for 1 hour until 2,5 hours are reached in total
• After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

3. Pre-shape

• Get the dough in shape by roughly rounding it
• Afterwards look for a dry spot on your surface and flour it lightly
• Transfer the pre-shaped dough ball on the floured surface
• Cover it with a towel and let it rest for 15 minutes
• Tip: If you realize that the dough starts sticking to your hand or bench knife, just clean the bench knife of any dough and flour it a bit again

4. Shape

• Get the dough in the final shape by rounding it again

5. Proof

• Dust your proofing basket with all-purpose flour
• Put your previously shaped dough seam-side-up in the dusted proofing basket and cover it

• Let it proof for 10 to 12 hours in the fridge at 5°C (41°F)

6. SCORE

• Cover a pizza peel with parchment paper
• Take your proofed dough out of the fridge
• Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
• This time we are going for a spiral-shaped cut
• Place your bread lame on top of the dough starting in the center and then cutting outwardly (about 2 cm deep) creating a spiral shape
• In the following images you can see the difference between making a narrow and a wide spiral

7. Bake

• Place your dutch oven with the lid on top in the oven and preheat to 260°C (500°F) for ~45 minutes with the upper and lower heat function
• Remove the lid of the dutch oven (use oven mitts so you don’t burn your hands!), place the dough inside and seal it again with the lid and bake for 40 to 45 minutes
• After 20 minutes, lower the temperature to 220°C (428°F) and remove the lid from the dutch oven so you get a nice crust on top

8. Cool

• Let your sourdough bread cool for 2 hours on some kind of grid

Conclusion

Crust

Crumb

Taste

Goes good with

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Is there any better start into the new year then having cake? We don’t think so and are still in the cinnamon swing so it is the perfect time to share this recipe for a moist cinnamon bundt cake with you.

This cake is super delicious and easy to bake. So it’s a good recipe to have a relaxed start into the new year.

Enjoy this cake with a nice cup of tea or coffee and slowly kick off the new year.

Things to know before you start

Time Schedule

In under 2 hours you will have a super moist cinnamon bundt cake.

Total ingredients

You will have a sweet cinnamon bundt cake of about 964 g.

Difficulty

5 quick steps result in a simple recipe for an awesome bundt cake.

Baking tools

A hand mixer, a bowl, a pot and a baking pan are needed. We used a 24 cm wide and 9 cm high bundt cake baking pan (Gugelhupf). A slightly smaller bundt cake baking pan should  also be fine.

Steps

1. Grease Baking Pan

• Grease a baking pan with butter on bottom and all sides
• Afterwards add a bit of all-purpose flour so it also just covers the bottom and all sides

2. Mix – Dough

• Mix softened butter, white sugar and vanilla extract until smooth and creamy
• Afterwards add the eggs one at a time and mix well after each addition
• Add milk and also mix until incorporated
• Sift in the all-purpose flour, baking powder, salt cinnamon powder in a second bowl and stir until combined
• Add the all-purpose flour, baking powder, salt and cinnamon powder mixture in two steps and mix until combined
• Pour the whole mixture in the greased baking pan and spread it evenly

3. Bake

• Preheat oven to 175°C (347°F) for ~20 minutes with the upper and lower heat function
• Put the bundt cake baking pan in the oven on the middle rack and bake for 40 to 45 minutes
• After baking take your finished cinnamon bundt cake out immediately, but keep it in the baking pan
• Tip: Check if the cake is ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cake is done. If not, bake for 5 more minutes and check again.

4. Cool

• Let your moist cinnamon bundt cake cool in the baking pan for about 10 minutes
• Afterwards transfer it to a cooling rack or something else and let it cool for further 10 minutes

5. Cinnamon Syrup Glaze

• Take a small pot and fill it with all the mentioned ingredients
• Heat over medium until the white sugar is dissolved and the mixture is slightly thickened
• Remove from heat and set aside

• Set the wire rack where the cake is placed on over a plate
• Usa a fork to poke holes all over the cake
• Afterwards drizzle it with the cinnamon syrup glaze

Conclusion

Taste

This cinnamon bundt cake is nicely soft, fluffy and super moist. Even though the cake is moist, it is also firm at the same time and not breaking apart.

The cinnamon syrup glaze we put on top after baking gives a full and rich flavour to the cake. It feels like a little too much when you pour it over the cake but trust us: It will be soaked up and the taste it creates is just heavenly. Don’t waste any drop of it and enjoy this delicious cake!

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As this year comes to an end, everyone is making plans for the new year and how to celebrate that the old one is finally over. No matter how you are celebrating this year, one thing is for sure: There will be food involved! Because of that we came up with stuffed pizza rolls as the perfect party snack for you.

After all the Christmas dinners we thought about something smaller that you can snack. It is quite simple to prepare and you can easily share the stuffed pizza rolls. No dinner time needed and everyone can just grab one whenever they are hungry.

They are very versatile as you can fill them with almost anything you like. That way you can be sure to provide something for every taste.

Things to know before you start

Time Schedule

In nearly 4 hours you will have a baking plate full of delicious stuffed pizza rolls.

Total ingredients

With all these ingredients you will be able to make 20 stuffed pizza rolls.

For the filling we used mozzarella cheese and ham, but you can fill them with whatever you like. Just like with pizza: go with whatever your favourite topping is.

Same goes for the dip. We made our own spicy pizza sauce, but you can take whatever you like.

Difficulty

A nice and simple recipe for stuffed pizza rolls that will almost fill a complete baking plate.

Baking tools

You will need a baking plate and a bowl. A stand mixer or hand mixer can come in handy, but you can also knead the dough by hand without any issues. Also a rolling pin from our nice to have baking tools is recommended to get them in shape.

Steps

1. Mix

• Mix all of the mentioned ingredients except for the olive oil together in a stand mixer for 4 minutes on speed one and 8 minutes on speed two
• Add the olive oil after 5 minutes of mixing over the course of 3 minutes
• The dough should be elastic and smooth
• Info: It is also perfectly fine to mix all ingredients by hand for about 20 to 25 minutes

2. Bulk Fermentation

• Cover the dough and let it rest for about 2,5 hours at 20-22°C (68-71,6°F)
• The dough should double in size 

3. Shape

• Take a baking plate, cover it with parchment paper and place a small bowl in the center
• Punch down the dough to degase it a bit
• Divide the dough into 20 equal pieces (about 42 g per piece) and roll each one into a small ball
• Cover them with a clean towel so they don’t dry out while shaping one after the other

• Flour the surface a bit
• Roll the dough out to a rough circle of about 10 cm
• Place a bit of ham and mozzarella cheese in the center
• Gather the sides and pinch closed to create a ball
• Place each ball seam side down around the bowl on the baking plate
• Repeat the process for the other 19 dough pieces

4. Coat

• Remove the bowl from the center of the baking plate
• Brush the pizza rolls with olive oil on top
• Sprinkle Permesan cheese over all rolls

5. Bake

• Preheat oven to 220°C (374°F) for ~25 minutes with the upper and lower heat function
• Put the stuffed pizza rolls in the oven and bake for 20 to 25 minutes or until golden brown
• After baking take your pizza rolls out immediately

6. Cool

• Sprinkle some parsley on top and place the small bowl with your favourite dip in the center
• Let your pizza rolls rolls cool for about 15 minutes and enjoy while still warm

Conclusion

Taste

These stuffed pizza rolls have a lovely soft and fluffy crumb. We stuffed ours with mozzarella cheese and ham. As the cheese is melting it is super creamy inside so we would highly recommend to use cheese as well. To add another texture, we brushed them with olive oil on top and then added grated Parmesan cheese.

A homemade and slightly spicy tomato sauce is the perfect addition but you can also enjoy them with ketchup, aioli, sour cream or a cheese dip.

Whether for the party night or for curing your hangover future self – these stuffed pizza rolls are the cure and super tasty!

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Christmas is coming closer… with big steps now! This can only mean one thing: It is time for more super delicious cookies like these tradtional Linzer cookies!

You may have noticed this from our last recipe: We are looking for classic and traditional cookies and here is another recipe we would really like to share with you.

After we already shared a classic German recipe for Zimtsterne, we are now heading towards Austria where the Linzer cookie originates from.

What could be better than basically a sandwich made of cookies? Exactly – nothing! Be prepared for Christmas with these delicious and pretty looking cookies.

Things to know before you start

Time Schedule

In about 3,5 to 4 hours you will have a big pile of traditional Linzer cookies.

Info: The work and waiting times for the shape and bake steps are per baking plate full of cookies. You will have dough for about 4 baking plates. So while one batch of cookies is baking in the oven, you can already prepare the next one.

Total ingredients

We can’t really tell how much Linzer cookies you will have in the end, because it totally depends on how big your cookie cutters are and how thick you will roll out the dough. But with all these ingredients you should be able to bake about 50 to 60 medium sized traditional Linzer cookies.

Info: You can pretty much take any marmalade you like or even chocolate if you want. We personally prefer a mix of the 3 berries we mentioned in the ingredient list.

Difficulty

Another simple cookie recipe.

Baking tools

You are good to go with a hand mixer, bowl, rolling pin, 2 baking plates (1 is also fine), parchment paper, cling film and of course cookie cutters. We used the classic round, star and heart shaped cookie cutters.

Check out our baking tools section to see what we are using on a daily basis while baking.

Steps

1. Mix – Dough

• Sift the all purpose flour and powdered sugar in a bowl together with the vanilla sugar, salt and finely ground hazelnuts
• Stir until all the dry ingredients are combined
• Add the eggs and start mixing
• While mixing, add the cold butter in smaller chunks and mix until fully combined (about 5 minutes)

2. Rest

• Press the dough together and wrap it in cling film
• Afterwards store it in the fridge at 4-6°C (39,2-42,8°F) for at least 1 hour

3. Shape

• Take 2 baking plates and cover them with parchment paper
• Take the dough out of the fridge and separate 1/4 of it
• Put the rest of the dough back to the fridge while you prepare the first batch of cookies
• Place it on a floured surface
• Gently roll out the dough to about 0,2 cm
• Use your preferred cookie cutter to cut out the cookies
• Cut out a small hole in the center of 1/2 of the cut out cookies so you have one batch of cookies without a hole and one batch with a hole (later the cookie half with the hole in the center will go on top of the one without the hole)
• Place the cookies on the baking plate covered with parchment paper
• Form the scraps of the dough into a ball, roll it out again and cut further cookies out of the remaining dough until there is no more dough left for further cookies
• Then take another 1/4 of the dough from the refrigerator and make the next batch of cookies
• Tip: If the dough starts sticking to the rolling pin while rolling it out, add a little all-purpose flour on top of the dough and start rolling it out further

4. Bake

• Preheat oven to 170°C (338°F) for ~20 minutes with the circulating heat function
• Put the first baking plate with the cookies in the middle rack of the oven and bake for 10-12 minutes
• When the margins start go get brown, the cookies are ready
• After baking take them out immediately
• Tip: While your first batch of traditional Linzer cookies is in the oven, you can prepare the next batch

5. Cool

• Let your traditional Linzer cookies cool down for about 30 minutes on some kind of baking grid

6. Heat Marmalade

• You can either heat the marmalade up in the microwave or on the stove
• Microwave: Fill a bowl with the marmalade, place it in the microwave, heat it up for 10 seconds, stir and check if it is warm (not hot!). Repeat the process until it is warm enough.
• Stove: Fill a pot with the marmalade and heat it up until it is warm enough while constantly stirring (it should not boil!)

7. Assembling

• Place the cookies with the hole in the middle on one side and the matching cookies without a hole on the other side
• Sift the powdered sugar on top of every cookie that has a hole in the center
• Place about 1/2 teaspoon of marmalade in the center of every cookie without a hole and spread it slightly
• Now take the sugar-dusted cookie half, place it on top of the cookie half with the marmalade and press it down a bit
• Repeat the process for alle remaining cookies

Conclusion

Taste

The Linzer cookies have a very balanced taste. Even though the dough contains hazelnuts, you cannot immediately tell it from the taste. They are not too heavy which gives you the opportunity to eat more than one or two cookies – we think that’s quite important 😉

If you enjoy them shortly after baking, the taste is a little more buttery and the cookies are crunchier. If you have a strong will and can wait until the next day (how does that work by the way?!), the cookie gets a little softer and the marmalade in the middle firmer.

No matter which option you choose, you will have some super delicious cookies that will also make your Christmas tableprettier!

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