Category Archives: Overnight

September 13th, 2015

Bread Baking for Beginners XX: Whole Grain Potato Bread with walnuts

Kartoffel-Walnussbrot (2)

As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some friends here I designed the recipe accordingly.

But the bread gains a lot if you allow the dough to rise over night in the fridge. It will not only will enhance the flavour, but also gives the bran a longer time to soak and gets softer. For a good soaking of the whole grain flour, using warm water and still warm potatoes helps to speed up this process during the first stage of dough preparation.

And if the dough gets the time it needs you will be rewarded with a whole grain bread with an soft and moist crumb. It pairs perfectly with cheese or honey!

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June 17th, 2015

Bread Baking for Beginners XVI: Eingenetzes Brot

Eingenetzes Brot“Eingenetztes Brot” would be Net-Bread if translated literally. But the origin from the word “eingenetzt” does not stem from the German “Netz” (net) but from “Nass”, which means “Wet”. And making the bread is wet indeed. The sticky dough is easiest to handle when hands and tools are really wet. When the bread is placed in the oven its surface is wet as well. This helps to create the shiny crust which is characteristic for this bread. To get the soft dough in the oven without accident, a so called “Schapf”, a kind of ladle, is used traditionally. Even in my rather big kitchen collection, there is no “Schapf” and so I used a small salad bowl instead. And this worked fine!

For a good flavour I used only a little bit of yeast and let the dough rise very slowly. A tiny bit of  sourdough adds depth and complexity. The recipe works without sourdough as well, but its flavour is then a little bit flatter. 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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February 14th, 2015

Bread Baking for Beginners I: Sour Cream Rolls

Schmand-Kanten (2)

For quit some time I have an idea in my mind. I would like to start a small series of blog post with recipes and explanations for bread baking beginners where the single posts build on each other, explaining all the basics need. I would start with rather fast and simple recipes without kneading or forming and end with more complex recipes with a preferment.

What do you think? Would this be interesting for you?

For the beginning I come up directly with a recipe. It is a recipe for rolls made with some sour cream. They are delicious with a crisp crust and a soft crumb and perfect for breakfast on lazy weekends.

For me, baking these rolls is a good start to begin with bread baking. There is no kneading or shaping involved, only some time is needed because the dough rise overnight in the fridge. But we are sleeping during this time anyway so it does not matter so much. This long cold rise has some advantage. The gluten (that are the proteins that keeps wheat based dough together) can develop without kneading, the rolls develop a deeper flavour because of fermenting by-products  which the yeast releases into the dough and the next morning we only need another 45 min between preparing the rolls and pulling them from the oven.

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January 31st, 2015

Whole Grain Country Loaf


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 25th, 2015

Potato Knots

Kartoffelknoten (2)A short look through the kitchen cupboards produced a open glass of yoghurt, some boiled potatoes form our Lunch and a leftover of whole rye flour. Together with a little spoonful of sourdough (a idea I copied from Günther Weber) I kneaded them to a dough and let them rise over night. The next morning I formed and baked some rolls from this dough which rose highly while we splept.

The rolls I served shortly later for breakfast had a soft, fluffy crumb and a great complex flavour. A great roll for breakfast or brunch!

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December 22nd, 2014

Christmas Wreath


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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September 23rd, 2014

Federweisser Rolls with Rye Poolish

Federweißer-Würzelchen (2)From our kitchen window we could see how our neighbour, the vintner, put the first flasks with young wine (in Germany called Federweißer) in the display. And because we were waiting for the first bottle of Federweißer already, my dearest one directly went to buy some flasks. He came back with to happily fermenting flasks but not before he and our neighour savoured a glass of it together.

And because we enjoyed the Federweißer bread I baked last year so much, I started directly a poolish with rye flour. The idea of using rye instead of wheat flour I got from Dietmar

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August 3rd, 2014

Kefir rolls


I own milk kefir grains since some months. In such a kefir grain you can find a lot of different lactic acid bacteria and yeast and making homemade kefir is even more easy then making yoghurt. You just have to put the grains into milk and leave them for about 1 day. It is a fresh, slightly sparkling refreshment – especially during summer – and is good for health, too.

Like always I ended at some point whisking to  put this milk product into a bread dough. And so I bake delicious kefir buns this weekend. I made a no-knead version, it just involves mixing the dough and let it rise over night. The next morning I rolled the dough into a long band, rolled it up into a long log and cut it into pieces. That is way faster then rolling each part up alone.

I baked them seamside up and they crack open very nicely along the seam during baking. They have a rather soft crust and moist crumb similar to my favourite Yoghurt rolls. Some Emmer flour gives the rolls a nutty flavour and the kefir adds a certain freshness to the buns.

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June 24th, 2014

Sesame Flowers


Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe.  And because I’m working in the botanical institute I decided to bake rolls in form of flowers.

The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.

And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue:

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