June 22nd, 2017

Porridge Bread with roasted Buckwheat

Hafergrtz-Brot-mit-gerstetem-BuchweiSome breads sneak their way into my my mind and stay there for awhile while my subconscious mind works on the recipe. This time it was a short sentence about a bread MC from Blog Farine tasted in Sandeep Gywalis Bakery: Porridge and roasted buckwheat, filled with many complex flavour notes. There was not much more information but this was enough for my brain to come up with a recipe.

The monthly bread baking day in the  local museum Bergneustadt was the perfect opportunity to bake the bread. Because what can make a delicious bread even more delicous? Right – baking it in an old wood fired community oven! And so I roasted the buckwheat the night before and then milled the roasted kernels to a fine, dark brown flour. The smell of the flour was astonishingly delicious: Malty and buckwheaty notes creates a rich and deep flavour. And it was suprising how much water the flour needed when I mixed the sourdough with this flour. The sourdough developed rather strong sour note.

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June 16th, 2017

Potato Rye Bread

Wrziges-Kartoffel-Roggenbrot-53Already for some time I had the idea of a mild aromatic pure rye bread in my mind. But I need  – as everyone knows – someone to share breads with high percentage. A big family get together for which I volunteered to bake all bread needed was the chance to bring my idea of this bread to life.

My wild sourdough was build in to stages to ensure both mild flavour and good strength to rise the loaf. But at the moment my sourdough is a bit to wild and the second stage doubled its volume after just one hour. That was to short to develop enough lactic acid and other flavour components. And so I placed the bowl at a cooler spot and let it ripe for another two hours until the flavour of the sourdough was right. But the amazing power of this sourdough was unbroken. After not even one  hour(instead of the normal two) the loaf peaked over the rim of the proofing basket.

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June 9th, 2017

Baking course review: Bread baking afternoon

DSC_34873 As you could see already last week at Instagram was the last baking course im Raum44 very successful. In a small group, we baked in just three hours an aromatic buttermilk loaf and a bunch of different shaped rolls. For the participants which were all beginners in baking it was a good opportunity to take a first step into the world of bread baking. And as you can see in the picture all were very successful in forming rolls and loaves. And beside kneading and forming there still enough time for all the questions and for bit of chatting.

And now I’m  thinking about the courses for the upcoming autumn and here I have a question: Would a course about “wheat free” baking with only spelt, emmer, einkorn and kamut interesting for you? I personally like the idea and would start working on recipes during the summer when there is some interest from your side.

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June 8th, 2017

Spelt Squares

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At the moment my heart belongs once again the wide variety of rolls. Especially the square once which are just cut from a high-hydration dough are favourites. And so it would be sad if this recipe would get lost in the whirlwind of inspirations in the last weeks. I baked this spelt squares already some weeks ago, their were part of our easter brunch as I felt that we would need some whole grainy beside pretzel rolls, cheese rolls, bakers rolls and my beloved Kieler Semmeln. And so I took the same matrix that worked so well for the Luftikus and this whole grain rolls: A long rise and a high hydration.

This time I used the combination of poolish, yoghurt and a long rise to give a complex flavour to the rolls, while the physiilum seed hulls helps to make the highly hydrated dough easy to handle. The Oat bran in which the crust is covered adds a crunchy effect to the crust and helps to achieve a fairly crispy crust which is not so easy for psyllium grain rolls.

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June 1st, 2017

Caraway Seed Bread

Kmmelbrot-1_thumbSometimes the spontaneously created breads are the best. Breads that base on the actual stock in the ktichen cupboards can turn out to be new favourites, just like this potato rolls. And this caraway seed bread follows this route.

After refreshing my differnt starters I had some leftovers that needed to be used. And as I planed to visit my uncles birthday party later this day  I decided to bake a bread that would make him happy: Caraway Seed bread.

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May 26th, 2017

Salzweck

Salzweck (1)[5]Another discovery of my search for regional breads is the Salzweck. Its a roll which stems from the region Baden and which is formed in a special way. Its rim is folded in a similar way like used for Kärntener Kasnudeln  or for the Handsemmeln. Its not so difficult to form and to proof this I took a video from the forming process.

The roll comes golden brown out of the oven and provides a fluffy soft crumb under its crisp crust. This is due to the combination of the macial combination of egg yolk, butter, enzyme active malt and vitamin C from the powdered rose hip. To make the flavour deep and complex, I added a Biga to the dough, too. Taken together this yields a beautiful looking roll with great aroma!

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May 20th, 2017

Seed flower

Krnerblte-23Some month ago I bought a apple slicer with two exchangeable cutter one for apples and one for for cubes. I planed to use the cube cutter for making french fries but it works only so-so. The apple cutter is a tiny bit better. But then – while forming rolls- I had  THE idea which save the apple slicer from the waste bin. The cutter is perfect suitable for cutting rolls! Why I didn’t had this idea already much earlier I don’t know. The deep cuts open flower like during baking and I’m totally in love with their appearance.

The inner values of the rolls are beautiful as well: 40% whole grain pushes it to the healthy side, but the crumb is nonetheless fluffy and soft, the crust is crunchy and covered with seeds. It is once again a great roll for our breakfast table!

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May 15th, 2017

Velvety Orange Marmalade

Orangenmarmelade-15This is already the third batch of this orange marmalade I cooked in the last month. Partly because the marmalade is so delicious and partly because I tweaked every batch a bit more until I reached a state of perfection (at least for me). The idea of cooking and then pureeing whole oranges I took form Christine Ferbers “Jam bible”. And already the first batch made after her recipe was great. But the bitterness was a bit to strong for me and so I started to tweak. I changed the time for cooking and the ratio of juice and whole fruits.

And I tested different kinds of oranges. My favourite is the Canoneta, but every juice orange is a good choose as the mesocarp (the white thing between rind and fruit) is thinner and so the marmalade is less bitter. But if you can get tangrin I can only highly recommend to add some to the mixture, too. They add a deepness of flavour that is incomparable.

And so the third batch is now a big candidate for the title “Favourite Jam of 2017” and in combination with freshly baked brioche it can replace every cake for me.

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May 12th, 2017

Kieler Semmel (Brotzeit recipe)

Kieler Semmel (1)_thumbSince I discovered the Kieler Semmel for me, they rank  very high on my personal favourite roll list. I love their tender crumb and the crisp buttery-salty crust with the slight hint of cinnamon. And so it was an easy decision what recipe I would bake at my course at the Brotzeit.

But the recipe vary a bit form the two recipes already published on the Blog: this time I use poolish as preferment and I had to use more yeast to compensate the short time window in the course. But I added a variant for more time below.

The dough of this rolls is rather firm and can be formed round easily. After forming the rolls need to be  rubbed in a butter mix which works some fat into the seam. This prevents the seam from sticking and so the rolls open nicely in the oven. To get enough butter in the seam needs a bit of practice –  and this can only be gained by practice 😉

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May 6th, 2017

Göppinger Briegel (Brotzeit Recipe)

Briegel-2_thumbThis was a great weekend in Berlin! The smell of bread was everywhere and I had the change to try so many different specialities. Not only on the Brotzeit Market, but on the evening before as well when all of the participants came together to chat and eat. A lot of the Bakers brought their favourite bread and I spent that evening of sampling nearly 20 Breads. My personal favourites were: a bread with sprouted spelt, a loaf with sprouted sun flower seeds and a ciabatta like bread with hot pepper and olives. But there was a delicious walnut, a bread flavoured with nettles, and different great rye breads as well. The different breads and the interesting conversations about bread, grain and bees at this evening will be inspiring my baking in the next time for sure!

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