Category Archives: Bread

March 28th, 2015

Bread baking for Beginners VI: Zuckerplatz (Sweet Bread)

Zuckerplatz (2)Last weekeend I realized how near Eastern is when my mom told me on the phone about her plans of dyeing eggs with her kids at school. And so I changed my plans for the bread baking course and developed a sweet recipe perfect for the Easter Breakfast. It is a sweet bread called which is made with the biga preferement. The subtle acidity of it helps to strengthen the gluten network. For a tender crumb the dough contains cream, egg yolk and some butter. By replacing the butter with cream the dough can rise in the fridge if needed.

For all doughs with a lot of sugar or butter it is important to develop first the gluten network before butter and sugar. Both can inhibit the gluten development. The fat in the butter can coat the gluten proteins so that they can not connect with other gluten proteins to form strands while the sugar draw the water away from the proteins which again strongly reduce the forming of gluten strands. That’s why we will add the sugar in small increments after 10 min of intense kneading. You will realize while kneading in the sugar that the dough will become softer. This is due to the water which is no longer bound by gluten proteins because of the sugar. Continue reading

March 14th, 2015

Breadbaking for Beginners IV: Buttermilk Loaf

Buttermilchlaib (2)The next recipe for beginners is a bread made with buttermilk and some rye flour. These ingredients make the bread hearty and if you proof the dough over night in the fridge, the flavour will be even more complex. But if you need a fast bread, it is possible to let the dough rise for one hour instead.

In contrast to the other breads we prepared in the little series, the dough will be a little bit sticky after kneading. This is due to pentosane in the rye flour and because of the higher water content. When kneading sticky dough I tend to leave the dough in the bowl and knead the dough by pulling the sides of the dough into the middle. One hand holds the bowl, the other do the folding. After 10 minutes the dough should come together nicely and can easily pulled away from the bottom of the bowl. Continue reading

February 27th, 2015

Bread baking for beginners II: Simple bread

 

Einfaches Brot (4)I got a lot of positive feedback to my idea of making a small virtual bread baking course. I’m very happy about it and will start to post more beginner recipes on the blog in the next weeks. And if you have questions, ideas or wishes: Please tell me! I will do my best to include it.

The bread we will bake today is a simple one, and similar to the recipe last week it is a “no kneading” bread. The dough rises overnight in the fridge and we can concentrate on forming the loaf. For a plus on flavour I added some rolled oates.

The bread is baked seam side up. The seam is created when forming the bread and is the weak point where the crust can expand during the oven spring (the rising of the bread in the oven). This is important because it ensures that the bread can rise to its maximum and helps to create a bread with a good volume, good crumb and good look, too.

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January 31st, 2015

Whole Grain Country Loaf

Vollkorn-Landbrot

Breads with spelt are still highly requested. There was for example the question if the Country Loaf could maybe be baked without wheat and with only whole grain flour. I thought a little bit and changed some details and sent my first draft to the reader. It took some time until I could test the recipe in practice. Here I had to realize that the hot soaker would be better with more water, and so I changed the recipe accordingly. But the rest of the recipe worked as planned.

And the bread is very delicious. Because it is whole grain the oven spring is a bit weaker, and the crumb is denser, but due to the soaker it stays fresh the whole week! The Pâte fermentée makes the flavour mild but complex and the long cold proof in the fridge even improves the aroma. It is really could when there are recipe questions to recipe question :-D!

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January 18th, 2015

Pure Spelt

Pures Dinkel (1)

A reader asked for pure spelt recipe here on the blog and I realized that there a only few and that recipes without sourdough are even fewer. And so I baked a pure spelt bread last weekend. It is a light bread with a little bit whole spelt flour, a poolish and a long rise to enhance the flavour.  I put the whole spelt floor into the poolish, so it had enough time to soak properly. Another part of the flour I mixed with water and placed it overnight in the fridge. The next morning I mixed the autolysed dough together with the poolish and a hot soaker. The hot soaker prevents the dough from baking dry, an often occurring problem with pure spelt bread.

The bread turned out to be a highlight: Great oven spring, crisp crust, soft crumb and a fantastic flavour.

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January 11th, 2015

Wholegrainy Wheat bread with sweet Starter

Korniges Weizenbrot (1)

There are these days when I I have to realize after a look into the fridge that there is no bread anymore. Those days when there is no bubbeling sourdough waiting on the counter. This are the days when I love my darling sweet starter most. After three hours (sometimes even faster) he is ready for baking. And when I combine him with a cold proof over night, then I get a bread with a deep complex flavour.

Last weekend it was one of these days and because I was longing for a bread with a big part of  whole grain flour I decided to feed the sweet starter with freshly milled whole wheat flour. I kept a close eye on him because he still very active and the minerals in the whole grain flour tends to make a sourdough ripening faster as well. And indeed after two hours the starter was ready and I could knead the dough.

After proofing the loaves in the fridge I baked them early in the morning and was very happy with the bread I pull from the oven. It has a crisp crust and a soft crumb with the great flavour of a long, cold proof. It is a good bread for cheese or honey and keeps fresh for a long time!

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December 22nd, 2014

Christmas Wreath

Weihnachtskranz

Du you already have a plan for breakfast during the holidays? I prefer baking the one or other  overnight recipe where either the dough rise over night or the already shape rolls. And during the holidays I love everything which is made with sweet brioche dough. But the high butter amount in this dough get solid in the fridge and hinder the dough to rise properly. A solution for this problem is using cream as liquid in the dough. That adds enough fat to make the crumb soft but will not keep the dough from rising.

This Sunday I made a test run and baked already my Christmas wreath. It is made with sweet Starter (if you have no sweet Starter please refer to the Biga recipe at the end of the recipe as replacement) and some cream makes its crumb nicely soft. The segments of the wreath are formed by dough “roses” made of four circles each. I saw this idea somewhere in the internet some time ago but I did not save the site. But luckily it worked with the facts I still had in mind.

As finish I glazed the dough with a cooked sugar glaze. A sweet bread with sugar glaze is somehow essential for my Christmas breakfast!

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December 13th, 2014

Santa Claus Bread

DSC_2740

My entry for the christmas party in the lab looked like that: Bread (of course homemade). That was an easy decision. It was more difficult to decide what to bake. We are a very international team and everyone should bring something special from his country. And so I decided to honour the swabian part of my family history and baked pretzels. For the second kind of bread I chose my favourite bread. With this dough you can do every “mischief” you can imagine when forming a bread. And so I decided to bake a Santa Claus bread. I saw similar breads before but I did not like the fact that they were painted with food colouring and the way how they were formed did not fit to my ideas complexly either. But I had my own ideas already…

… and the ideas worked well and the breads turned out to be the most photographed part of the buffet. And one colleague asked me to bake such a bread for christmas eve  for her (what I will love to do).

About the bread itself I can just repeat what I said before: It is delicious crusty with a soft crumb and great flavour.  It is my personal favourite. And that makes it a good candidate for Michas new permanrnt blogevent where she looks for “Undiscovered Blog Buster” (german: Der Unendeckte Blog Buster =DUBB)!

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November 15th, 2014

Pumpkin seed bread with roasted Pumpkin

Kürbisbrot (3)

The nice sales girl in my parents favourite bakery gave them some slices of bread to test, mentioning that she like it very much but strangely the other costumers did not buy it. My parents tested it and agreed that it is very delicious. At the end, they bought the last loaf.

When they told me about it my brain started to work immediately and soon I had a plan for the next baking day. The basis for the recipe is my favourite wheat and rye bread to which I added roasted pumpkin and pumpkin seeds. For the form of the loaves I tried to mimic a pumpkin, too.

The bread had a good oven spring and smelled divine when I pulled it from the oven. It was hard for me to wait until the bread cooled but my patient was rewarded. The bread had a crisp crust and a regular soft crumb speckeled with orange pumpkin and green seeds.

It is a great bread and for sure not the last time I baked it.

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November 1st, 2014

Seeded Crisps

Saaten-Knusperchen

I admired already for some time the gorgeous looking seeded crisps which I saw on different blogs. They sound like a Mixture of biscotti, zwieback and cracker, with a hugh amount of seeds. That was very tempting but every recipe I found used baking powder or soda as rising agent. I don’t like the taste of baking powder so much and so I decided to make a recipe of my own, using yeast instead of baking powder. I take my inspirations from different seeded crisps and  zwieback recipes.

With yoghurt and butter make a tender crumb, honey and malt add a subtle sweetness and the nutty taste comes from a mixture of hazelnuts, sun flower seeds, sesame, pumpkinseeds and buckwheat. After baking the loaf has to cool completly, best over night. Then it is sliced and baked for another 30 min. This makes the bread crisp and adds a nice flavour of toasted nuts.

The Seeded Crisps are perfect on their own but although great to go with wine and cheese!

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