And some of this variability of bread we tried in the baking course at the beginning of this month. We transformed about 25 kilogramm into 50 Breads, 9 braids and about 110 rolls. And we covered everything from a light and fluffy whole spelt bread, wheat breads and hearty rye breads. And like the last times we designed together a unique “course bread” while I demonstrated how to create an own bread recipe.
Easter without some Easter Bunny Buns is possible – but somehow sad. Easter Bunny Buns in various shapes belong to my Easter Breakfast since childhood. And so I used some of the dough I kneaded for the Easter bread to form some Bunnies, too.
For an easy shaping two things are important: kneading the dough to full gluten development and cooling the dough for about two hours in the fridge. This solidify the butter and adds some plasticity to the dough. The bunnies I formed with the cold dough are simple but already the forth variant I have on the blog (Here you can find Number one, two and three. Its already a little collection of possible shape 😀 !
For our Easter Brunch with the family I baked different goodies: a varity of roles, easter bunny buns, a cake with rice pudding and an Easter Bread. The Easter Bread is this year nearly a brioche as it contains a generous amount of butter. The amount of butter and the addition of fruits and nuts makes it necessary to knead the dough to full gluten development. This needs some patient but you will be rewarded with a tender and light crumb which can be torn into long pieces.
The subtle flavour of the sweet starter is accomplished by a mixture of vanila, orange zest and saffron. As an addition the dough contains raisin, almonds and pearl sugar which makes it one of the richer ones in my repertoire. It is a delicious bread which needs no spread, even butter is not necessary, it is able to shine all by its self! Continue reading →
The deactivation of the comments for some days made some readers a bit nervous. But no fear – we are not closing the blog but the opposite.
The server crash and the resulting problems with the databases were just another hint to start with something we planed already for some time. And so we used the days before Easter to move the blog on a new, faster server and to change some things in the background. Most of them are not obvious, but one goes down very deeply in the blog structure – we changed the way how the two languages are displayed.
Inspiration is a strange thing: there are phases with only few ideas and then there are phase when my mind is so full that I nearly don’t know which bread I should bake first. At the moment I have so many recipe drafts waiting to a test bake. And then comes a new recipe idea from a reader and sometimes I like the idea so much that it overtakes them all.
The description of the Urigs-Brot was such a case. A moist bread with fine crumb and mild sourdough flavour, baked in a pan with the seam side up. I was hooked and started to draft the recipe immediately. As I prefer to bake with local grains and flours instead of importing it from all corners of the world, I had to change from “Ruchmehl” to Flour type 1150. With some physillium husks for more moisture and two different sourdoughs and a cold rise in the fridge for a deep, complex flavour. Continue reading →
I’m exited! I just booked my train ticket to Berlin as I’m going to give two free one-hour workshops at the bread market “Brotzeit” end of April. So mark the 30. April in your calendar! More Information will come soon.
The next regional bread recipe is from Northern Germany, too. Or, to be more precise, from Osnabrück. It is a roll which roots in meagre days when good flour with a high amount of gluten was rare. The poor flour quality results in a finer, denser crumb and a smaller volume then normal rolls. To archive good looking rolls with a nice crust despite the flour quality the bakers used a trick. They spread the rolls with different kinds of mixtures which results on a crisp, and crackled crust. This special look of the crust gave the rolls their name “Springbrötchen” (lit. Cracked Rolls).
The flavour of the crumb is slightly sweet while the crust is very hearty. The hearty flavour stems from the last mixture which is applied on the rolls: It is a mixture of fat and baker’s ammonia. The slight alkalinity of the baker’s ammonia has a similar effect like lye for making pretzels and gives the rolls their specific flavour. The hint of sweetness is archived by a bit of sugar and the addition of some milk and is a lovely contrast to the flavour of the crust. I like the flavour very much and there are already new recipe variants with preferments circling in my mind. Always a sign that I like a recipe…
Just a few days after I read about Björn’s wood fired oven adventures I stumbled about an older newspaper telling about the oven in the local history museum just 20 km from my home. Each second Saturday of the month the oven is heated and everyone is invited to come and bake their bread – just like it was done traditionally in the old communal ovens. Reading that I got very excited and wrote an email instantly, asking if they still do this as the newspaper was already a bit older.
I got a fast answer and the invitation to join the bakers group the following Saturday as the oven is still used regulary! And so, I must warn you at this point: this post is longer and with more photos than normal because I had a wonderful time in the museum!