March 31st, 2013

Aachener Poschweck

Poschweck

When I saw the Poschweck that Petra baked some days ago, I knew that I had to bake some as well because it looked so delicious!

The Poschweck is a very traditional bread which the Bakers of Aachen gave as present to their customers during Easter since the late medieval. It is first mentioned 1547 in the “Aachener Bäckerverordnung” (Bakers edict). In 1760 some bakers tried for the first time to get rid of this custom but they where forced by the municipality to deliver the sweet breads.  After nearly another 100 years they tried again to break with the tradition, which ended with the so called “Poschweck riot” in which angry citizen demolished shops. To restore the public order the bakers where forced once again to bake and give away the Poschweck. Finally, in 1946 the bakers succeed with their claim to sell the Poschweck instead of giving it away.

I used Petras Recipe as a start for my own variation of Poschweck. With a pâte fermentée and less yeast the bread develops a complex taste. With almonds, raisins and sugar cubes and the hint of orange and vanilla it is a really rich bread. I love the fact that the sugar cubes will melt during baking and leave sweet and sticky holes in the bread (which you can see on the picture below).  A perfect bread for persons with a sweet tooth!


Aachener Poschweck

yields 3 Poschwecks

Pâte fermentée

  • 210 g flour Typ 550
  • 145 g Water Poschweck (2)
  • 3g fresh yeast
  • 4g Salzt

Dough

  • whole Pâte fermentée
  • 290g flour Type 550
  • 110g Milk
  • 10g fresh yeast
  • 3 Egg yolks
  • 30g sugar
  • 5g Salt
  • 1 Vanilla bean
  • grated peel of 1/2 Orange
  • 150g Butter
  • 125g raisins
  • 125g  choppend almonds
  • 125g sugar cubes

Glazing

  • 1 egg, beaten

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Soak raisins for at least one hour in water or orange juice  (or preferably overnight). Stir occasionally. Drain over a sieve before using.

Dissolve the yeast in milk, then knead in the kitchen machine with egg yolks, sugar, salt, flour, seeds of a vanilla bean, grated orange peel and Pâte fermentée for 5 min at slow speed.

The knead 7 min at middle speed. Now add the butter all at once and knead until the butter is completely incooperated. At least knead in the chopped almonds, sugar cubes and rising, preferably with hand.

Let the dough rise for one hour.

Divide the dough into three pieces and form to oval loaves. Place on a paperlined baking tray.

Proof for 1.5 hours.

Preheat the oven to 175°C

Glaze with beaten egg and slash three times lenthwise. Bake at 175°C for about 30 min with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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6 thoughts on Aachener Poschweck

  1. Jill April 20th, 2014

    I made this loaf for the Easter weekend and it was quite delicious and has kept well too. It is still very moist and tender three days after baking. Many thanks, I so enjoy reading all the different bread posts here.

    Reply
  2. Lisa Killian February 3rd, 2016

    Hallo,
    meine Frage: kommt die Pâte fermentée direkt aus dem Kühlschrank in den Hauptteig, oder steht sie noch bei Raumtemperatur? Wie verhält es sich bei der Butter, bei meinem ersten Versuch hat sich die Butter ( Raumtemperatur ) nur sehr schwer unterkneten lassen, damit kommt man glaube ich sehr schnell zum überkneten des Teigs.
    Wie mache ic es am Besten?
    Vielen Dank für die Hilfe

    Reply
    1. Stefanie February 3rd, 2016

      @Lisa: Ich gebe den Pâte Fermentée direkt aus dem Kühlschrank in den Teig. Die Butter sollte eigentlich innerhalb von 3-4 min vollständig vom Teig aufgenommen werden. Da bist du noch weit weg vom Überkneten! Am Besten geht das Unterkneten, wenn man die Butter in kleine Würfel schneidet. Ich schneide die Butter mit meinem Metall-Teigschaber erst in 2 cm breite Scheiben, halbiere diese quer und schneide davon Butterwürfel. Die Butter kann dabei ruhig etwas kühler als Raumtemperatur sein. Optimal ist, wenn sie etwa die gleiche Konsistenz wie der Teig hat, bei geschätzt 12-15°C.

      Reply
  3. Lisa February 4th, 2016

    Danke, habe es genauso probiert und es super geklappt, könnte nicht besser sein, ich habe sogar ein Teil des Mehls im Hauptteig durch Dinkel Typ 630 ersetzt!

    Reply

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