Das Mehl .........................................................................08

Der Teig ..........................................................................11

Die Brotformen ................................................................16

Sauerteigbrote ...................................................24

Kurpfalzjäger ...................................................................26

Mühlenbrot ......................................................................28

Schlüterbrot .....................................................................30

Bauernbrot ......................................................................32

Mohn-Sesam-Brot .............................................................34

Landbäcker ......................................................................36

Sauerteig-Gourmet ...........................................................38

Roter Räuber ....................................................................40

Bierstange ........................................................................42

Apostulator .......................................................................44

Hefeweizen Dunkel ............................................................46

Mehrkorn- und Vollkornbrote ................................48

Finnenbrot ........................................................................50

Kürbis-Fünfkornbrot ...........................................................52

Korn-Gourmet ...................................................................54

Vitalis ...............................................................................56

Zwetschgen-Ingwer ...........................................................58

Dinkel-Vollkornbrot ............................................................60

Grand-Gourmet .................................................................62

Piemonteser Nuss ..............................................................64

Roggen-Dinkelbrot .............................................................66

Vollkornbrot .......................................................................68

Black Forrest .....................................................................70

Baguettes ............................................................72

Baguette Tradition ..............................................................74

Pain Marly ..........................................................................76

La Ciau ..............................................................................78

Baguette Olive ....................................................................80

Baguette Kurkuma-Mandel ...................................................82

Baguette Tomate-Spinat-Fenchel ..........................................84

Baguette Piemont ................................................................86

Pain Bistrot Marius ...............................................................88

Giorgio Primo ......................................................................90

Baguette Tradition Zwiebel ...................................................92

Pane Rustico .......................................................................94

Mediterranes .........................................................96

Pane di Nittardi ...................................................................98

Chapeau ............................................................................100

La Couronne .......................................................................102

Pane di Castagne ................................................................104

Pane Süßkartoffel-Mohn .......................................................106

Pane Karotte-Ingwer ...........................................................108

Pane Aprikose-Haselnuss .....................................................110

Französisches Landbrot Olive ...............................................112

Fougasse Riviera ................................................................114

Pain aux figues ...................................................................116

Pain aux noix .....................................................................118

Pain Breton ........................................................................120

Ciabatta ............................................................................122

Pane di Dolcetto .................................................................124

Pain aux noisettes ..............................................................126

Pain des vignerons .............................................................128

Focaccia Kräuter ................................................................130

Focaccia Kartoffel ..............................................................132

Chapeau Aprikose-Hagebutte ..............................................134

Focaccia Aprikose-Pancetta-Fenchel ....................................136

Pane di Vacanza ................................................................138

Manacor ...........................................................................140

Pan Chorizo .......................................................................142

Fougasse Amore ................................................................144

Terra Madre .........................................................146

Terra Madre Le Bianco ........................................................148

Terra Madre Olive-Thym .....................................................150

Terra Madre Le Terroir .......................................................152

Polka ................................................................................154

Rivoluzione del Pane .............................................156

Baguette Sepia-Cranberry.................................................. 158

Fougasse Sepia-Amore .......................................................160

Zu guter Letzt ....................................................................162

Nützliches ............................................................164

Danke ...............................................................................166