A good burger is always a favourite here – and so the collection for burger buns on the blog is already big. Because Burgers are never a fast food for us, as everything – from fries to buns – has to be homemade. And once in a while we have a new idea what we could try next.
A short Update for all who wanted to know when my free baking workshops at the Brotzeit will take place:
Half of the slots can be reserved on the market day, the other half can be reserved beforehand by sending a mail to kochschule @ markthalleneun. de .
Let us start with two organisational comments: the new baking course dates are online, including one including one shorter (and less expensive) course for all who wants to have short glance in the world of baking bread. For the May course“Brötchen und Kleingebäck” only some few spots are left! And as the blog lost all thumbnail pictures when splitting up the languages, I now finally linked all thumbnails to the posts, so that the visusal recipe index is working mostly again. This 750 post I had to relink showed me once again how many variants of breads I have already collected here. It is amazing how many different breads you can bake with the pure basics water, flour, salt and yeast.
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.
![Zeit zum Brotbacken 3_thumb[2]](https://www.hefe-und-mehr.de/wp-content/uploads/2017/04/Zeit-zum-Brotbacken-3_thumb2.png "Zeit zum Brotbacken 3_thumb[2]")
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 😀 !
![Osterbrot (3)[3]](https://www.hefe-und-mehr.de/wp-content/uploads/2017/04/Osterbrot-33.jpg "Osterbrot (3)[3]")
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.
Due to Blog Maintenance commenting is not possible in the moment. If you have urgent questions you can write me an email to post @ hefe – und – mehr .de
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