Category Archives: Bread Baking Day

June 2nd, 2014

Bread Baking Day # 68: “Ancient” – The Roundup

breadbakingday-roundup

It is hard to believe but May is already gone and so it is time to round up the recipe for Bread Baking Day! I enjoyed your submissions very much, they show the whole spectrum of the word “ancient”. There are recipes made with ancient grains like Kamut, Emmer and Einkorn, traditional recipes from France, German, Bulgaria and Italy, even a historical recipe which stems from Roman times was submitted. And you will find a bread from the “ancient” blog past was baked once again, too.

I hope you enjoyed digging into the past as much as I did and that you maybe take away some new (but ancient) ideas. I do for sure! Thank you so much for your submissions!

The next BBD will be hosted by Der Gourmet . He will tell us the new theme on 6th June!

And now please enjoy the round up of “Ancient” recipes:

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May 17th, 2014

Knots (baked with brewers yeast)

Knöpfchen (1)

Until the 18th century bakers went to the next brewery to get some yeast for baking. Even the name of the yeast we use for baking shows that it was originally used for making beer: Saccharomyces cervicae. But when the new bottom fermenting yeast strain Saccharomyces carlsbergensis used by more and more breweries getting yeast for baking was not possible anymore because this yeast stays on the bottom of fermenting vessel (instead on floating on top like S. cervicae.) And so the first commercial produced yeast for bakers appeared on the market in 1780.

When my love and me brew beer it always breaks my heart to throw away the yeast which remains after bottling. And because I search ancient recipes for this month BBD, I decided to bake rolls using the beer yeast instead of the “normal” bakers yeast (which is the same species, anyway).

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May 6th, 2014

Bread Baking Day #68: “Ancient”

breadbakingday #68

Zorras Bread Baking Day exists since 2007 and I feel honoured that I’m allowed to host it now for the third time. After we baked “sweet bread” (BBD #22) back in 2009 and “overnight recipes”(BBD#54) one and a half year ago I decided this time for the theme “Ancient”. But what do I mean with “Ancient”? I would like to focus on old techniques in bread baking (e.g. wood fired oven), traditional recipes (maybe an old family recipe?) and old grain species like Emmer, Khorasan or Einkorn or heritage wheat or rye like red fife wheat, or Johannisroggen for example. You have not to fulfil all three criteria, one of them is enough. And I would love if you try to bake the bread with sourdough, but this is optional!

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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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December 27th, 2013

Country bread with sweet starter

Topfbrot 2 I love to bake Pandoro, but in the busy Christmas time I do not always find the time to prepare the time consuming Sweet Starter. But this year I had enough time for it during the holidays. A Sweet Starter is an extremly active sourdough which is prepared by feeding a sourdough every four hours and keeping it on 30°C. This shifts the sourdough to the yeasty side and creates a sweet tasting sourdough with only hints of yoghurt flavour. And it makes the starter very strong, and  so my starter was finally able to double its size in two hours. Such an active starter is a very nice thing and so I decided to increase the amount during feeding until I could use a part of it to start a preferment for a bread. I mixed the preferment in the morning and after four hours the sourdough more then tripled it size and was ready to use. And so I mixed a dough, fermeted it for three hours and then I proofed the shaped loaves overnight in the fridge.

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June 29th, 2013

Focaccia

Foccacia

Bread Baking Day celebrates its 6. Birthday! In 2007 Zorra started this Bread Baking-Event and since then bakers from all over the world met virtually already 60 times. I participated for the first time in 2009. Since then I try to be a regular part of the event. For two times I was already  hosting BBD. Time is flying!

Each Bread Baking Day has its own theme and for this jubilee Zorra wishes “Bread with Glazing”. What kind of glazing she left to ourselves.

I had to think for some time about a recipe but at the end I decided to bake a focaccia. Focaccia is glazed with olive oil and sprinkled with salt and herbs prior to baking.  The olive oil soaks the crust during baking and adds a delicious flavour to the dough. It is a great bread for the summer (even when its raining all the time)!

Dear Zorra, all the best to the Event-Birthday!

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April 24th, 2013

Champions Bread

Weltmeisterbrot

Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.

It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.

I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.

I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!

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January 27th, 2013

Wheat and Rye Bread – Bread couture for BBD #56

Brot couture (4)

January is nearly gone and the deadline for Bread Baking Day  is near. Jenni from The gingered whisk would like to have a bread fashion show this month. And this is not an easy topic for me. I struggled hard this month to find a good idea how to decorated my bread. Because most of the time I choose soberly some straight slashes when I bake bread. I was near to give up and wait for the next BBD!

But the weather this weekend changed from snow to rain then to rain and snow to freezing rain and back again and forced me to stay indoors. A good time to snuggle myself in a blanket and do some surfing in the web in search for inspiration. Finally my creativity was awakened and a plan was formed.

As basic  for the decoration – and we want a good basic, of course – I decided to make a light wheat bread with some additional rye, sourdough and Pâte fermentée for a more complex taste.

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December 3rd, 2012

Bread Baking Day #54–Round up

breadbakingday-roundup

When I announced BBD#54, I was so curios about the “Overnight”-Recipes. But then I had to wait … more or less patiently. It is so strange – I have a lot of patient when it  comes to bread baking – mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking it and then wait until the bread is cooled before slicing, that needs a lot of patiently waiting. But when I’m waiting for something to happen, like for the results of some very fascinating experiments in the lab or waiting for the entries for BBD, it is so hard to lean back and relax.

And so I’m very happy and exited that I can present you now all this great breads and rolls! We have sixteen entries from Thailand /Holland, Germany, Belgium, Canada, Sweden, Italy, Brazil, Spain, USA and Austria.

I tried to leave a comment at each post, but at one or two it was not possible because I lack the right type of account. So let me tell you here again that you all did a great job and that I enjoyed hosting this Bread Baking Day very much! The next BBD is hosted by Katha from Katha-kocht! and she will announce the theme at 6.December.

And now enjoy all these great Breads!

 

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November 25th, 2012

Sonntagsbrötchen – BBD # 54

20 Stunden-Brötchen

The submission deadline for Bread baking day moves nearer. And since this time I am the hostess of BBD, I should post my “overnight” recipe in time!

And so I have here a recipe for Sunday rolls which is prepared on Saturday around lunchtime. Due to the fact that the yeast amount is so small, the dough can rise about 16 hours at room temperature without any problem and the long fermentation creates a complex flavour. The next morning I will then form the rolls and let them rise during heating my baking stone. Two hours later the still a little bit sleepy boyfriend and me will sit on the breakfast table, enjoying fresh coffee and oven fresh rolls.

When I need a bigger amount of rolls I tend to form the first batch, wait about 20 min and then form the second batch. So all of the rolls go into the oven at the point where they are perfectly proofed.

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