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!
When I told my mum about the whole thing, she got as excited as I was and it was clear she would join, too. And that we would bake our family favourite was clear as well. But as I always love to play around with this recipe I decided to create a new, whole grainier variant of the bread.
The next Saturday my mum and I packed our doughs into the car. When we arrived at the museum the oven chimney was already smoking. From the oven, we found the way to the kitchen, where we formed our loaves and while they were proofing, we started to chat with our fellow bakers and learned a lot of thing about baking in a wood fired oven.
One of the bakers just started a dough for baking Baumstriezel. Baumstriezel is a yeasted cake baked over blaze on a rotating piece of wood. And while this cake belongs deeply into our Transylvanian and Hungary family history, neither my mum nor I had ever baked it the traditional way over fire. I know how to bake a smaller variant in the oven, but over fire? Never.
After the blaze where removed from the oven and the loaves where placed in the oven, it was time to bake the Baumstriezel. And as we are always curious to learn something new, we were very willing to help when someone was needed to turn the Baumstriezel over the blaze. It is amazing how fast the dough bakes and the sugar crust caramelize when you have a good blaze. And while the breads baked, we chatted and enjoyed the still warm Baumstriezel.
And then it was time to take the breads from the oven. After some pictures in the sun, everyone took his or her bread home. It was such a great day that I’m sad that I must wait for June before I can join there once again because the dates in April and May are both blocked with my own baking courses. But in June I will be back there, baking!
And for the new variant of our favorite bread? It turned out as great as its lighter sibling. With 50% whole wheat flour, its flavor is heartier, but as I increased the amount of water as well, the crumb similar fluffy and the crust is thick and crunchy. The fact, that it was baked in a wood fired oven added a special smoky touch to the flavor, but it tastes great from an electric oven, too!
Wheat Rye Bread Number 3
yields 2 loaves of 750g
- 90g sweet Starter
- 90g flour Type 550
- 45g Water
- 150g Water
- 150g Whole wheat flour
- 15g Sourdough
- Sweet Starter
- 200g Whole rye flour
- 150g Whole Wheat flour
- 350g flour Type 1050
- 475g Water
- 20g inaktive Malt
- 20g Butter
- 20g Salt
- 5g fresh yeast
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25°C.
For the sweet starter, Mix all ingredients for the feeding and ferment for 2-4 hours at 30°C. Store in the fridge until the next morning.
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise for 2 hours.
Divide the dough into two parts. Form to round breads and place in the proofing basket seam side down
Proof for 1.5 hours, heat the baking stone at 250°C in the meantime.
Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 45 min .