Category Archives: Bread

May 22nd, 2011

Sandwich bread with 2 preferments–very soft and fluffy

Category Bread Tags: Toast 30 Responses

I don’t like Sandwich bread so much – normally. Especially I am not a big friend of toasting sandwich bread – but thats the kind of bread that my boyfrind love and so I bake this kind of bread, too. And I like the challenge to create a soft and fluffy light bread.

To archive a regular crumb which you can tear away in long fibres you have to knead the dough intensively and degas the dough very well before forming a loaf.

This tricks I used for sandwich breads before, but when I saw the extra soft Sandwich bread of TXFarmer at Yeastspotting I note all the Tips and Hints in Handling the dough. The Sandwich bread of TXFarmer contains egg white instead of whole eggs. That’s add extra protein to the dough which makes the crumb more stable without changing the look or taste of the bread like adding whole egg or egg yolk would do.

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May 9th, 2011

Seeded bread with sourdough a la Hamelmann

Category Bread Tags: Poppy seeds, Seeds, Sesame, Sourdough 14 Responses

When Lutz describes a bread with the words “a new favourite” then I know that I have to try this bread by myself. And a bread with sourdough, whole wheat and seeds is always tempting for me.

And so I did not wait long until I bake this recipe. I made some small changes, like roasting the seeds before soaking them and I made the sourdough with freshly milled wheat. My third change is that I bake the bread a little bit longer, so that I get thick aromatic crust.

The resulting bread is delicious, an easy to handle dough, with a very good ovenspring and a great taste. I can just repeat what Lutz already said: A new favourite! Continue reading →

April 3rd, 2011

Vierkorn-Joghurt-Brot

Category Bread Tags: Quinoa, Spelt 9 Responses

Slowly I bring the recipes on the blog up to date again. In the last two weeks I was extremely busy again so that I manage to bake bread and other things but did not have the time and energy to blog about it.

I work at the moment again fulltime on our paper like in last autumn, to add some data the referees asked for. And like always in life (or lab) if you working under time pressure something will not do the job as you planed it. That’s the bad thing when working with living plants. I am pretty sure that they giggle very meanly when I enter the lab!

And then there was also a bad cold, a broken fridge and the preparation of a talk I had to give. But this weekend I take a break from lab work and everything else is fine again, too and started to post all of the things I bake.

The four grain yoghurt bread I bake last weekend. Due to a little spring cleaning in my grain storage it is loaded with healthy grains and tasty seeds. It has a nice dense crumb because of all the grains and has a nice nutty taste because of the roasted seeds. Continue reading →

February 27th, 2011

Spelt Buckwheat bread

Category Bread Tags: Beer, Buckwheat, Sourdough, Spelt 15 Responses

This bread has a “black spirit”. Black beer, dark molasse and “black wheat” (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.

The recipe is a kind of using up leftovers. Breadcrumbs made of dried stale bread slices, some dark beer leftover from weekeend cooking and some leftover buckwheat flour which I broughed home from the summer holidays in the Lüneburge Heath (where buckwheat is still grown).

Buckwheat is an old crop, that grows well on low-fertility soil, thats why its often found to be grown in regions like heath. From the botanical view it is no grain but the fruit of a plant from the “knotweed family” (Polygonaceae). The flour contains no gluten so it should added in a low amount to bread doughs. Continue reading →

February 20th, 2011

Engelskirchener Landbrot

Category Bread, Bread Baking Day Tags: Pâte fermentée, Poolish, Sourdough 23 Responses

Finding recipes for the 37. Bread Baking Day was an easy task for me – it was much harder to make a decision what I want to bake because the topic “Bread with preferment/sponge” is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment. One very delicious is JT’s Rustic bread with three preferments. It use three diffrent Preferments: Poolish, Biga, Sourdough. And this three diffrent preferments create an incredible tasty bread.

For my entry for BBD I planed something similar. Poolish, sourdough and Pâte fermentée make this bread very aromatic. With a nutty taste of whole wheat and the complex flavours of the preferments with a mild acidity in the background. The bread has a fine crumb and a thick crisp crust.

To get a nice crisp crust I used the convection modus of my oven and opend the door slightly ajar, so that the steam can escape and the cust becomes crisp. Continue reading →

February 19th, 2011

Sweet Curd Braid

Category Bread Tags: Curd, only with yeast, Pâte fermentée, Zopf 35 Responses

I like Braids – the one made of dough, my hair is to short for braiding – and you can see this in my blog, too. I bake already a six strand braid, the fluffy Egg-Bread, Challahs with and without Lactose or flavoured with orange liquor , and a zopf filled with nuts.

A slice of fluffy soft Zopf with some homemade marmelade and a big cup of café au lait – is there a better way to start a sunday morning?

For some days there was an idea floating through my brain of a braided bread made with curd. And last weekend I finally put this idea into practice and baked a two stranded braid. Like in most of my Braid-Recipes I used a Pâte Fermentée, because this adds aroma and structure to the bread. And the curd adds a slightly sure taste and makes the crumb niecly soft.

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February 4th, 2011

Simple Wheatbread

Category Bread Tags: only with yeast, Poolish, whole grain 26 Responses

I like the caraway seed bread I baked last week very much. So I decided to use a similar Bread basing on Martins Technique. I added a poolish to the recipe to create a more aromatic bread.

I am thrilled about both the dough and the bread. The dough is easy to handle and has a nice oven spring, the resulting bread has fine aromatic taste and a very soft fluffy crumb under a crispy crust. It is a good bread for beginners in bread baking because you do not need a lot of equipment. Continue reading →

January 28th, 2011

Caraway seed Bread

Category Bread Tags: Caraway seeds, only with yeast 3 Responses

I love caraway seeds. And so I fell in love directly when I saw Martins Caraway seed bread on his blog Pain de Martin. And while I need a long time to bake the Sourdough bread with roasted oats

this time I bake this bread nearly immidiatly.

It is a bread without prefemend but the long bulk fermentation (simmilar to the yoghurt sesame rolls) creates a nice aromatic taste.

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January 20th, 2011

Whole Wheat Sandwichbread

Category Bread Tags: Poolish, Sourdough, whole grain 10 Responses

I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.

My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.

So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.

To achive a good gluten development I do a one hour Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. Continue reading →

January 8th, 2011

Sourdough bread with roasted oat

Category Bread, hand kneaded Tags: oats, Sourdough 24 Responses

I fell in love with the sourdough bread with roasted oats when I saw it at Martins blog. And then Petra bake the bread for World Bread Day. And I knew I had to bake it, too. Ulrike and Ursula where fast then me baked it directly. For me it take much more time. First I had to spent to much time in lab (I had busy times last year) and then I had to start a new starter.

But during Christmas and new years eve I had some off and I spent on of them for bread baking day. I baked Pandoro, Ciabatta, a new year pretzel and the sourdough bread with roasted oat. And to use the oven as good as possible I doubled the recipe.

The gentle kneading methode Martin use is for perfect when both bowls of the kitchen machine are already blocked with dough. Martin mix the dough shortly with a wooden spoon and then fold the dough every 30 min for three times. After the third folding the gluten was very finely developed. And feeling the soft structure of the dough is better then every kind of meditation for me.

And the resulting bread is great. Airy crumb, crisp crust and the delicious flavour of roasted oatmeal. That is a bread for the “bake it again” list. Continue reading →