Tag Archives: Altes Brot

August 29th, 2014

Farmers Bread with Old Bread

Bauernbrot

We always have small leftovers of bread in our kitchen. I collect them on a small tray which I place on a heater. I let the bread dry completely and when a bigger amount has accumulated I can grind them to bread crumbs. I start with sorting the bread: Bread with whole grain flour for dark bread crumbs and white bread for white bread crumbs. Then I grind the bread (e.g with a food prozessor) to fine crumbs. The white crumbs I use mainly for cooking and the dark crumbs will add flavour to a new bread.

I like it best when the crumbs are added to a preferment, like I did with this famers bread. This bread has a deep, complex flavour and is made with old bread perfermet plus a mild sourdough which I rise in to steps. Its rustic character is enhanced by grounded caraway seeds and rye flour. The Crust is dark and aromatic, and the crust is elastic and soft, perfect for a hearty “Brotzeit”.

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January 5th, 2014

Ofenschlupfer with Vanilla sauce

OfenschlupferTo blog about todays lunch is not really necessary because I posted the recipe for Ofenschlupfer, the swabian kind of bread pudding, already more then two years ago. But on the other is this my favourite leftover bread recipe and I’m pretty sure that we are not the only ones who are left with more then one or two slices of leftover bread after the holidays. I collected a slice Pandoro and some leftover New years pretzel for this, but old buns are although great for this.

I cut everything into thin slices, put it in a casserole and soaked it with a mixture of milk, egg and sugar. After baking for 45 minutes I had a great meal without a lot of hassle, something that is perfect when I still have to struggle with my lingering cold!

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July 18th, 2013

Einkorn Swirl

Einkornwirbel

At my last visit in our small wholefood shop I found a packets of einkorn wheat. Einkorn as well as Emmer and Khorasan  are ancient wheat varieties. They have all a higher protein and mineral content. And like in Wheat the main components of the proteins in the grain are the gluten proteins gliadin and glutenin. But unlike to wheat Einkorn contains much more gliadin, the globular gluten protein that makes the dough extensible and sensible in the handling. Dough made from Einkorn flour can easily be overkneaded, so the dough has to be handled with care, similar to spelt dough. And so I decided to use only a smaller portion of einkorn flour. Together with some sourdough and a old bread soaker it makes a great, aromatic bread with distinct nutty flavour due to the einkorn. Very delicious!

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July 29th, 2012

Petit Pain de Beaucaire

Pain de BeaucaireI baked already a lot of french breads:  Brioche, Brioche Tropézienne, Baguette in all Variations, Pain d’Epi, Pain de Mie, Croissants and au chocolate, Pain Bordelaise únd Pain aux Levain aux grains mélangés e noisettes. Did I forget something? Ah, yes, there was also the  Pain de Beaucaire.  A great bread, which method for forming the loaves fascinated me already three years ago. It was time to dust off the recipe and bake it again. This time I used an old-bread-preferment and reduce the size of the bread to produce rolls instead. This idea I got from Lutz, who unintentionally baked the Pain de Beaucaire as rolls, an idea I liked already when I read his blog entry two years ago.

And like the last time, forming the bread was an easy thing to do, and seeing the great ovenspring in the oven let me already hope for the best. When I pull the rolls out of the oven their crust sang already its crackling song while cooling down, promising me an airy crumb under the crisp crust. An really, when I cut one of the rolls, I was very happy with the crumb I see, open but not to open, perfect for breakfast.

I’m happy, that Cinzia from Cindystarblog choose the theme French Bread for Bread Baking Day!

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April 21st, 2012

Swabian Potato Bread

Schwäbisches KartoffelbrotLutz baked a swabian Potato Bread last year, a little bit later there was a modified version on  Grain de Sel, which Petra baked, too. I realized the recipe then and decided to bake my own version of this bread.

I increase the sourdough and preferment amount as well as the amount of potatoes but decrease the yeast amount. After I had such a good experience with old bread (aka bread crumbs) in preferment I decided to add the bread crumbs to the preferment.  Instead of oil or lard I preferred Butter.

The bread is very delicious with a soft cumb and a thick, crispy crust. It is very aromatic because of the two preferments, and the higher amount of bread crumbs adds a nice nut-like flavour to the dough.

This is a new favourite!

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April 15th, 2012

Baguette with “old bread”, 3/4 Sponge and cold Autolysis

BaguetteAfter the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.

The Baguette with 3/4 Sponge and cold Autolysis had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten.  The dough I got with the changed recipe was soft but not sticky and easy to handle.

When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.

And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.

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April 14th, 2012

Wheat Bread with “old Bread”

Weizenbrot mit altem BrotWhen you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing our guinea pig (not a healthy treat, I know) or crushing them to bread crumbs. The bread crumbs I use regulary for cooking and baking. I like to put them into  the filling of  sweet pastries. Or I add them into a bread dough, replacing a part of the flour with the bread crumbs.

Lutz like to put old bread into preferments. I like this idea and vary his kind of preferment, so that its made out of bread crumbs completely. Together with some sourdough and a slow and long proof in the fridge, it adds a lot of flavour to the bread. Very delicious!

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