Some time ago I a got a mail with a question concerning different local breads. And I realized that I have gaps in my knowledge of local bread, as I had a hart time rembering any other east german bread beside of “Berliner Schrippe”. The homepage of the german baker guild is not helping to close this gap as its map contains so many phantasy bread names that it is hard to find the real traditional local breads.
And so I decided to start collecting local breads from all over the world to build a wide recipe verity. And for that I need your help: What is the traditional brad baked in your region? Please write my about it either by mail or in the comments below. I will then start to bake me through this list and post about the recipes here in the blog.
To get a good overview about the breads I need as much details as possible.
Country (Germany, Swiss, France, Austria, etc. pp.):
Name of the bread:
used flour (if you know):
Appearance (baked as pan, round loaf, long loaf, cut or not?):
Crumb (open crumb, fine crumb):
Crust (crisp, soft, dark baked,…):
And here are some local recipes from the blog archive to make a start:
- Kieler Semmeln (Schleswig-Holstein)
- Attendorner Ostersemmel (Nordrhein-Westfalen)
- Westfälischer Bauernstuten (Nordrhein-Westfalen)
- Laugenstange (Baden-Wüttemberg)
- Reformationsbrötchen (Thüringen, Sachsen, Sachsen-Anhalt)
- Briegel (Baden-Wüttemberg)