November 19th, 2017

Kamut Packet

Kamut-Packerl3

After a lot of recipe development for my last course I have a lot of little flour leftovers from various ancient grains. There was for example the packet of white Kamut flour which I bought before I decided that the ancient grain workshop would be a whole grain workshop, too. And so I decided to use the last bread baking day in the museum to cut down some leftovers and baked pure kamut bread.

The bread contains about 40% whole grain flour which is mainly added to the poolish. That allows the flour to take up a lot of water. Especially Kamut is able to soak up a lot of water – at least all the batches I worked with in the last month. Anyway it is a good Idea to start with less water and add the water while kneading – just in case. The mild flaovur of the poolish fits very well to the nutty aroma of the Kamut.

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November 12th, 2017

It’s time for Stollen baking…

stollen2[3]

I don’t have to check the calendar to know we are in the middle of November. A short glance in my blog statistic shows me that from day to day the click number for my Stollen recipe rise strongly. And I knew that you – just like me – started to plan baking stollen now.  And while I’m since years happily baking my favourite moist Christstollen I posted some recipe variants in the last years, too. To give you a guide to recipes and tips is here a overview where you can find it: Continue reading

November 9th, 2017

Berchtesgadener Stuck for the Blog-Anniversary

Berchtesgadener-Stuck-36Like each year at this day in November I want to add a “can you believe this” when I write down the age of this blog. With now nine years the blog feels sometime like a mammoth in a modern time. And just like Micha I sometimes miss the gone days when the blog world was small and young and mainly add-free. I miss the times when every blog had its own blog roll. Past then I could spent hours surfing through the favourite blogs from other bloggers, finding new favourites while I travel through the sites. Nowadays my journeys are often interrupted as many blogs does not share their favourites anymore. Why I can’t understand but I moan about the lost connections and interactions. And I’m more then happy when I find a blog that stands out from the mass and which has a blogroll of its own. Then I will add it to may blogroll, for which I still care a lot. I keep an eye on it so it contains only active blogs (inactive but good blogs can be found have their own special blogroll). You can the blogroll on the left side when you scroll down a bit.

But enough from nostalgia! Another thing that I care a lot for is my growing collection of traditional bread recipes. I like the stories and memories connected with this breads. And so I continue to collect what I can found. There are so many little gems just waiting to be discovered! If you know one – please share the description with me!

Berchtesgadener Stuck (2)[3]A good example for connected stories is the Bertesgadener Stuck. It is a bread which stems from the traditional bread sharing with poor ones at All Souls day which can be found in many regions of south germany. The local custom in Berchtsgarden of “Stuck Betteln” (asking for stuck rolls) was alive until the 1920s. Around this time this custom was banned. But the stuck recipe was kept alive as the bakeries started to sell the rolls from September till Santa Claus day.

An intersting point of the recipe is fact that the unsweetened dough is well seasoned with cinnamon, clove and sometimes other spices. I added a bit of bread spice (coriander, caraway, fennel) but only so much to create a deepness in flavour. The sweetness stems from the added Zante currants. And once again the bread contains some rye – I find it interesting how many traditional sweet breads in Germany exists which are partly made with rye flour!

Berchtesgadener Stuck

yields 2 Bars of 6 RollsBerchtesgadener-Stuck-13

Rye-Poolish

  • 100g rye flour Type 1150
  • 200g Water
  • 0,5g fresh yeast

Soaker

  • 200g zante currants
  • boiling water

Dough

  • Rye-Poolish
  • 400g flourType 550
  • 100g Water
  • 20g Butter
  • 15g Malt (inactive)
  • 2g Malt (active)
  • 10g Salt
  • 10g fresh yeast
  • 5g grounded cinnamon
  • 0,5g grounded clove
  • 2g grounded Bread spice (coriander, Fennel, Caraway)

Mix all ingredients for the poolish and let it rise for 14-16 hours at room temperature.

Soak the currants in boiling water for 15 min, then drain very well.

Knead all ingredients for the dough for 5 min at slow speed and 10 min at fast speed. Now knead in the currants by hand. The dough should be now soft, but not sticky.

Let the dough 90 min.

Divide the dough into 90g portions and form them into round rolls. Place always six rolls next to each other in two columns.

Proof for 90 min.

Preheat the oven to 250°C.

Mist with water and bake with steam for about 25 min at 250°C.

November 3rd, 2017

Basler Brot

Basler-Brot-36Sometimes I have the feeling that baking bread follows as many fashions as you can observe in cloth. The trend flour of the last years was the French ones. Nowadays it seems that Swiss Ruchmehl is the new “in” flour. (Ruchmehl is a light wheat flour that contains more bran than normal white flour.)  But this is not my kind of philosophy. I like to buy my flour in our local mill in which Wheat from the Rhineland and Spelt from The Bergischen Land is milled into very good flour. Just like Arndt Erbel I prefer to bake with the things that grow in my nighbourhood. And I firmly belief that every baker has to school his or her feeling for the dough for produce a great bread. Of course a great bread needs to have a great ingredients, too. But these can be found in your home region, too.

My rule is an easy one. I buy local flour. And when I in a new region, I buy the local flour there, too. This makes traveling much more exiting. And of course I bought some kilo Ruchmehl when we visited Basel – I like playing with new flour as much as everyone else does.

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October 28th, 2017

Quark-Braid

Quarkzopf-33Some time ago I showed this braids already while they cooled down on sunday morning. I promised to post the recipe, if they turned out nicely – and they did! So here it is. It is mainly a “use leftovers” recipe as it contains a bit of left over quark and some sweet starter after refreshing. The Quark adds a nice moistness to the dough and enhances shelf live. But the special turn in this recipe is the tiny bit of rye flour I added. As I learned last year from the Onjeschwedde is a small dose of rye good to enhance the crumb structure to extra soft and pillowy.

Another point I love at weekends too is the fact that the recipe is great for proofing overníght in the fridge. So the next morning the only thing I had to do is placing the baking tray in the oven. Perfect for relaxed sundays!

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October 23rd, 2017

Plum cake with separate baked streusel

Zwetschgenkuchen3You can scold me for coming up with this recipe now, add the end of plum season. But the cake is too good to vanish for another year in the draft folder and I had to wait to try this idea for to long time. Problem was the freeze during spring that left us nearly no good plums. And so I had to wait for the late plums until baking this cake.

The special twist I longed to try was baking the streusel separately. This helps do avoid soaked streusel and adds a nice crunch to the cake.  The cake itself and the streusel recipe as well are old friends you know already. But combined they make a great team. Save the recipe for next year in case you get no plums any more!

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October 16th, 2017

Backes Bread

Backes-Brot-23October means that its time again for World Bread Day. And as I baked bread in the wood fired community oven of our local history museum,  I have a real “Backes Bread”. The Word “Backes” means community bread baking house in our dialect. And baking bread in such a “Backes” means sharing a great feeling of society. There are not so many other things that creates a sense of community then some loaves of bread made and shared with one another.

And so this bread is a bread meant for sharing. It is baked by placing two small loaves in one proofing basket. The ingredients of the bread is a bit inspired by leftovers: mashed potatoes, some quark and a bit of whole emmer flour. The Quark and Potatoes make the crumb moist while the emmer adds a deep nutty flavour.

The breads left the oven with a real dark crust – something that can happen by this more archaic way of baking. And it fits somehow very well with the bread, it adds a slight smoky flavour – and that goes extremely well with a bread from a wood fired oven.

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October 7th, 2017

Neheimer Stütchen

Neheimer-Sttchen-33I stumpled about the Neheimer Stütchen during a guided tour in the cologne cathedral. It was the fact that Count Gottfried von Arnsberg IV. is buried as the only  not clerical person. This prominat burial place he got because of a very generous gift to the cologne bishop – and to ensure that the people in his county would pray for him after his death he gifted a very good forest to the city of Neheim. The forest still exists and from the yearly gain of it several celebrations are paid: each year a wreath is laid down at his tomb in the cathedral, there are count gottfried games and all children of the city get a roll called “Neheimer Stütchen” at the 4th september.

The Neheimer Stütchen is a sweet milk roll, a bit larger then normal and already that tempted me. And as this story is such a nice one that it fits very well in my blog series of regional, traditional breads. And so I baked my version of this roll, with a biga for aroma and a water roux for fluffy soft crumb.

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September 30th, 2017

Burger buns with sweet Starter

Burgerbrtchen-mit-sem-Starter3Since some months I did not bake breads made with sweet starter alone. But just now my starter is so active as never before.  It just need 90 minutes to double its volume. It is in the perfect condition to rise even a bit heavier dough with some butter. And so it is in the perfect condition to rise burger buns.

You need a real fit starter, so it makes sense to feed it two or three times before baking. Another important point is proofing the buns in a warm environment.  The warm environment can be a slightly heated oven (30°C), then add a pot with boiling water on the bottom of the oven. This helps to keep the surface of the buns warm and moist and let them rise very well.

The aroma of the buns is delicious, the cold rise of the dough and the combination of hazelnut oil and butter makes them very flavourful. The hint of hazelnut flavour goes very well together with my favourite vegan patty. But my dearest liked it very much in combination with a beef patty, too.

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September 25th, 2017

Rustic Federweißer Bread

Uriges Federweißerbrot (2)[6]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.

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