Whenever I look at the recipe of the federweißer bread, I have to think about our old vintner. The old gentleman had his wine shop next door. And he would always tell us when the young wine (called Federweißer in Germany) arrived as he knew that my beloved one impatiently waits for the first bottle. As he turned eighty last year he decided to sell the shop and to enjoy his retirement. We wished him all the best – and were shocked when soon afterwards we got the news that he passed away. His heart just stopped beating the night after he sold his shop. Strange things happens sometimes… I still think about him now and then.
But some traditions stay alive. The new young vintner understood quickly that my spouse is waiting eagerly for the new vine after getting asked about it about once a week. And so he told me some days ago: “the wine arrived”. Soon after we carried three bottles of fermenting wine upstairs. Two for my love to drink, one for me for baking, as I planned to bake Federweißer bread for the food swap called “Schwarzmarkt” in Cologne. That I nearly missed the swap because of this and that reason but still find some friendly foodies to exchange food is another story. But I would have give away my bread without receiving anything light hearted, too. I just love to bake for passionated foodies so much!
About the bread itself: It is loosely an adaption of the “Uriges” Bread but made with Federweißer and Sweet Starter for oven spring and flavour. It is amazing how much of the sweetness of the young wine vanished during the long and cold fermentation. The yeasts seem to feast on the sugar during fermentation. What stays is the subtle flavour of grapes and a hint of sweetness. The crumb is fluffy and moist due to a bit of butter and potato flakes, the crust is crisp. Overall a great bread – and in my mind I devote it to our old vintner.
Rustic Federweißer Bread
- 100g flour Type 550
- 100g rye flour Type 1150
- 200g Federweißer
- 150g sweet Starter
- 150g flour Type 550
- 75g Water
- Sweet Starter
- 550g flour Type 1050
- 100g Federweißer
- 300g Water
- 40g potato flakes
- 30g Butter
- 20g Salt
In the morning (around 7 o’clock) mix the ingredients for poolish and let rise for 12 hours at 24°C.
In the aftenoon mix the ingredients for the sweet starter and let it rise for 2-4 hours at 30°C until it doubles its volume.
In the evening mix all ingredients for the dough and knead 5 min at slow speed, then turn to fast speed and knead to full gluten development (about. 8 –10 min).
Let the dough rise over night in the fridge (about 16 hours).
Now divide the dough in six portions of 300g each. Let the dough relax for 10 min, then form to round breads. Place two breads seam side up in each baking pan (for 500g).
Proof for 2-3 hours at 30°C.
Preheat the oven to 250°C and bake the breads for 10 min with steam. Then release the steam and reduce the temperature to 220°C zurückdrehen. Bake for another 45 min.