List of products by brand Teiger

Teiger was developed by the two entrepreneurs Torsten Volz and Heiko Karl. It combines everything a diligent baker could wish for in a cleaning cloth. Dough residues are removed quickly and completely, regardless of whether they are already dried or still sticky. From the hands to the dough bowl to the work surface and the ceramic hob, everything can be cleaned with the Teiger. The soft material does not scratch. The soft material does not scratch, and it also makes it possible to clean dough hooks and other parts that need some flexibility.

The Teiger is made in Germany and the materials also come from there. The hem is sewn on and reinforced by hand, which ensures additional durability of the cloth. The material is completely free of harmful substances and can therefore be used without hesitation for cleaning surfaces that come into contact with food.

Another great advantage of the dough cloth is that it itself does not stick to dough, as often happens with normal sponges. After cleaning the bowl, hands or dough hook, you can simply rinse the sponge briefly under running water and it is clean again. For a more thorough cleaning in between, you can simply fold it twice and put it in the dishwasher.

Due to the material used and the fine mesh structure, bacteria do not settle in the Teiger. This is common in normal cloths and soon becomes noticeable through an unpleasant smell. The Teiger, however, remains free of them.

Crispy baguettes

600 g white flour
75 g wholemeal wheat flour
21 g fresh yeast
1 tsp honey
300 ml water
15 g salt
3 tbsp olive oil

Put the flour, honey, yeast and water in a large kneading bowl and mix everything well for 3 minutes. Then add the olive oil and salt and knead for another 3 to 5 minutes to form a smooth and elastic dough. Shape the dough into a ball by hand and place it in an oiled bowl. Cover it with a rag, cloth or plastic bag and leave it to rest for 1h.

Then transfer the dough to a lightly floured work surface and divide it into 4 portions. Fold them in on the sides and roll them lightly to make nice even sticks. Then place them on a floured proofing cloth, separate them each with a fold of cloth and cover them.
After another hour of cooking, transfer the dough pieces to a baguette baking tray lightly moistened with baking release spray or oil or a baking tray with baking paper. Preheat your oven to 220 degrees Celsius. If you don't have a baguette baking tray, you can also use a bread baking stone.

Then cut your dough pieces deeply and diagonally with a baguette baker's knife so that the dough flaps lie lightly on the cut again. Put the tray into the preheated oven straight away.
Steam bake the baguettes for 25 to 30 minutes. About 5 minutes before the end, you can open the oven door and let out the steam to make the bread even crispier.

While your dough is still cooking or baking, you can do the dishes. The dough hook will probably still have some dried-on dough residue, and the bowl will still have some sticky dough residue. Put some washing-up liquid and water in the bowl and clean both with the Teiger. The work surface on which you kneaded and shaped your bread can also be easily cleaned with the Teiger. The cloth itself can be folded after a few times and washed in the dishwasher. So you're done with washing up and cleaning up in no time and can look forward to your fresh baguettes.