This 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!
The market day started hectically for me. Sentences like “What does you mean, there is no wheat flour? We had 25 kg! Where has it gone?” make me panicking a little bit. But with the help of many kind bakers I could organize the little bit of flour (about 3 kilo) I needed for my courses. Far behind my schedule I could finally knead my three different doughs until my arms were tied and I felt the sweat on my forehead. Hand kneading was not part of plan either, but all available kneading machine where able to knead 10 kg dough or more. With the small 4kg portions of dough needed for the courses hand kneading was the only thing that worked. But at the end, I could tell the participants something I like to preach: for a beautiful developed dough you do not need a lot of machine power: hands, a bowl and bit know-how are enough!
The courses were well visited and we even had to send some away as the small kitchen only had room for twelve people. For the children I had a recipe for cute turtles made of sweet dough and for the adults two regional roll recipes you know already from the blog: Kieler Semmeln and Briegel. The recipes are new variants made for the Brotzeit market and so I will post them in the next weeks here so all who couldn’t join last Sunday in Berlin can bake the rolls at home. And as my love take care of taking photos I can show you even some picutres, too.
ergibt etwa 7-8 Briegel
- 160g Spelt flour Type 630
- 80g Water
- 0,1g fresh yeast
- 220g Spelt flour Type 630
- 120g Whole Spelt Flour
- 10g phsyllium hulls
- 305g Water
- 12g Butter
- 10g fresh yeast
- 11g Salt
- 50 g Water
- coarse Salt
- caraway seeds
Mix the ingredients for the biga and let it rise over night at roomtemperature.
For the dough knead all ingredients for 10 min at slow speed and another 3 min at fast speed. Add now the water for the second hydration in small increments. Knead until the water is fully absorbed before adding another part of the water.
Let the dough rise for 2 .5 hours, folding it every 30 min.
Now heat the oven to 250°C.
Wet the surface of the worktop with water. Place the dough on the worktop, and wet it surface. With the wet hands break parts out of the dough by pressing the sides of the hands down the dough and pulling them to your body. Smooth the surface with wet hands and place the bread on a baking tray. Sprinkle with coarse salt and caraway seeds.
Bake at 250°C for 20-25 min with steam.