Baking slide with handle, l/w approx. 30x40 cm for tarte flambée

General information on choosing a baking slide.
the size of the baking slide blade should be such that either long or round bread can fit on it. it can also make sense to choose a different slider for round loaves than for long loaves. will e.g. for example, if you use a round pusher, long breads cannot be pushed together as closely as you might like. the length of the handle or handle of the shooter should be chosen so that the hand does not disappear into the oven. it's too easy for your hand to hit the hot oven. if tin loaf pans are used, good baking gloves should also be used.


on my baking courses, i used to always form my tarte flambée dough out of bread dough until one day a young woman said to me: "well, that's not tarte flambée dough. my grandma from alsace always uses: 1 pound of flour, 1 egg and a quarter liter of water."
since then, i have been using the recipe to make wafer-thin, crispy tarte flambée dough and just add it add some oil and salt.
p.s. spelled flour 630 is ideal

hello, i mix sour cream, sour cream and quark in equal parts (or buy bibbeleskäs in france). season with nutmeg (plenty), pepper and salt. a dash of oil won't do any harm.

if necessary, add a little flour so that the mixture stays firm while baking.

enjoy your meal