Category Archives: Bread

April 21st, 2014

Baguette variations

Baguette-Variationen

 

Another Idea I brought home from our holidays in Alsac is to cover a baguette with poppy seeds or sesame.  For the baking marathon last weekend I put the idea into practice and bake some Baguette au pavot (with poppy seeds) and Baguette au sesame (with sesame). After I formed the baguettes from my favourite dough with sweet starter (you can use this yeast dough Baguette, too) I wet their surface a little bit and turned them in sesame or poppy seeds. After proofing (according to the recipe) I slashed them lengthwise and baked them like written in the recipe,

The fragrance of the freshly baked baguettes were divine. And the taste were incredible, too.

This was not the last time baking these baguette variations!

April 19th, 2014

Attendorner Ostersemmel

Attendorner Ostersemmel (1)

It is tradition in Attendorn, a small city in the Sauerland, that the pastor will issue a bless on the “Ostersemmel” (which means Easter bread) on Holy Saturday. It is a big event, that takes place in front of the church where the citizens of the Attendorn will hold their bread into the air. The Bread is forked on both ends, a shape that should depict the Christian symbol of a fish.

It is a bread made with rye, wheat and caraway seeds. My interpretation of the Ostersemmel is made with 30% Rye and Sourdough, and the recipe yields to breads. With a round cookie cutter I make an inprint for the eye, like I saw it in some pictures.

It is a perfect bread for caraway lovers like me, very aromatic with a soft crumb and a shiny crust.

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April 12th, 2014

Birthday Bread

Geburtstagsbrot

I baked a decorated loaf once again, this time as part of a present for my boyfriends grandmother (as I told before there is a birthday each week in April). But instead of using my normal recipe and shape I decided to go for something new. And so used another recipe and shaped the bread with a small loaf in the middle, surrounded by a poppy seed covered braid and with a little rose on the seam where the ends of the braid meets.

And because I can not cut into a present, I doubled the recipe and baked a “normal” loaf as well. I cut it when it was just cooled and I was in love with its fine crumb and crunchy crust in a moment. A very delicious bread!

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March 20th, 2014

Baguette rolls with sweet starter

Baguettebrötchen

A short glance in our pantry told me last Friday that it was really time for restocking flour. And so the rolls I was planning to bake the next morning was dictated by the flour I had still in stock. And the rolls turned out great! Great oven spring, open crumb, crisp crust and a great flavour, too. And so I decided to post the recipe despite the fact that there is already a bunch of baguette recipe here on the blog.

And I will send them to Zorras Bread Baking Day as well. This month it is hosted by Food for Angels and Devils and is dedicated to the ultimate Baguette recipe.

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March 9th, 2014

Country loaf

Landbrot(2)

Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below 1%. The other ingredients can stay the same. And so the recipe was transformed quickly. But my creative juice were just flowing and so I sent her another variation which use a preferment as well. And I liked the recipe so much that I decided to bake it myself, too.

And the bread turned out very well, too: A good ovenspring and a mild aromatic taste due to preferment and the long, cold proof. I’m really happy that Alexandra asked for a recipe!

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March 8th, 2014

Sübrot

Sübrot (3)We spent our last summer holiday in the Alsace. And we enjoyed the beautiful landscape, the food and the niece people there very and much – and the bakeries,too! During our holidays I scribbled down a list with breads I had to bake when I’m back home.

Among the breads of this list was the Pain Pavé as well as this Sübrot. Sü comes from Sou which means a very small coin and Brot means bread so Sübrot can be translated to “Penny bread”. During wartimes it was a cheap bread that due to its form could be purchased in pieces as well. And even nowadays I was asked if I wanted the whole loaf or only a part of it when I bought it in a Boulangerie in Strasbourg.

Back home, when I decided to bake my own version, I decided to go to a slow rising dough, which fermented over night at roomtemperature. The next morning I divided the dough, shaped two squares and spread a thin layer of oil on top of one of them. The oil layer hast to be really thin to ensure that the bread do not unfold to quickly in the oven, so I removed a part of it again with a paper towel. And that worked very well, indeed. I was sit in front of the oven all the time, fascinated by the unfolding bread.

And the finished bread is a treat, too: Open crumb, crisp crust and a mild but complex taste!

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February 28th, 2014

Sandwich-Brot mit Sauerteig und süßem Starter

Sandwichbrot (1)

Sometimes I love a good sandwich bread. And then there are long phases it does not appeal me at all. But when I feel a hunger for sandwich bread I tend to bake it as soon as possible. That what happend last weekend.

And so when I saw the beautiful braided sandwhich bread with poppy seeds at Sara bakar I knew how the bread should look like. But I decided to use my own recipe with a combination of sourdough and sweet starter. This combination sounds strange in the beginning, but this combination results in a very mild bread with a slight yoghurt flavour. The sweet starter helps to let the bread rise in a relative short time as well!

The bread has a beautiful soft crumb and a nutty poppy seed crust and tasted so good that it vanished very fast!

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February 22nd, 2014

Pain Pavé

Pain Pavé (2)During our last vacation in france I fell in love with the flat, rustic looking Pain Pavé. Pavé means cobblestone and refers to the flat, rectangular shape of the breads. Most of the time they are cut crosswise or with a rhombical pattern.

My version of the Pavé is made with rye sourdough and a long, cold fermentation in the fridge. That helps, together with the folds of the dough, to develope an open crumb and a deep, complex flavour.

It is a bread which goes very well with a flavourful winter soup or very simple with only some goat brie!

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January 30th, 2014

Oberberger Ärpelbrot

Kartoffelbrot

In the dialect of the region where I live – the Oberbergische Land – potatoes are called “Ärdäppel” which means earth apple. In a shorter variant it is drawn together to “Ärpel”. And putting some potatoes in a bread dough (which makes it to a Ärpelbrot – Potato bread) was a good idea to all times. In former times this helps to save precious flour (especially in regions where grains do not grow so well like here in the Oberbergische Land), and nowadays we like the effect which potatoes have on the bread, keeping it moist and making the crumb soft and tender.

It is a great bread for all meals, and with the curved slashes it is a beautiful eye catcher as well.

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