Category Archives: Bread

December 22nd, 2010

Fruitbread

Category Bread, Bread Baking Day Tags: Almonds, Apple, Apricot, Nuts, Raisins, whole grain 13 Responses

I planned to bake “Kletzenbrot” this year. Kletzenbrot is named after the Kletzen which are added to the dough and this Kletzen are dried pears. But then I remembered that I have to big glasses filled with dried apples in the pantry because this autumn I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn’t I?)

So I decided to use some of this dried apples in the bread instead of dried pears. And so I call it Fruit bread and not Kletzenbrot. The dough I used is a simple bread dough with sourdough. The sweet of this bread comes from the added fruits and nuts. It tastes most delicious cut in very thin slices and spread with some butter. It is my favorite bread for breakfast at the moment and it keeps fresh for a long time because of the fruits and the sourdough.

This fruit bread is my post for the last Bread Baking Day of 2010, which theme is “Bread with dried Fruits”. Continue reading →

November 17th, 2010

Spelt & Wheat Bread

Category Bread Tags: only with yeast, Spelt 9 Responses

I planned to bake this Bread at the last weekend. But my sourdough was not willing to work anymore so I needed another plan. I used a part of the dough I mixed the evening before for breakfast rolls and which I allowed to rise overnight in the kitchen. A dough that is allowed to rise slowly is a good preferment. Mixed with home milled Spelt flour and Wheat flour I created a delicous whole grain bread.

After I mixed the dough I placed it in the fridge to rise slowly while I spent a part of my Sunday in the lab. When I came home five hours later, the dough had doubled its volume, so I formed two loaves and placed them seam side down in two bread forms. After proofing and turning the loaves over on the oven peel the seam side is now on top of the loaves. The crust will crack along the seam unevenly in the oven which creates a rustic looking loaf.

I sent this bread to Yeastspotting, Susans weekly showcase of yeast baked bread. Continue reading →

November 2nd, 2010

Baguette with 3/4 Sponge and cold Autolyze

Category Bread Tags: 3/4 Sponge, Baguette, Cold Autolyse, only with yeast, Preferment 12 Responses

It’s again time for a bread recipe for the blog. The last weeks I played with two different methods: Cold Autolyze like Phillipe Gosselin used and the 3/4 Sponge I found in a recipe of Dan Lepard (scroll down for the recipe).

The recipe for the bread with 3/4 Sponge use only a minimal amount of yeast which is completely added to the sponge, something that always fascinate me.

Continue reading →

October 16th, 2010

Toastbrot

Category Bread, World Bread Day Tags: Egg, Milk, only with yeast, Pâte fermentée, Toast 18 Responses

This bread results from a misunderstanding. My boyfriend asked if I could bake this delicious “Toastbrot” again. He was thinking about this bread that I baked already in different a Variation for last World Bread Day. I used this fast and easy recipe often in the last month because it is delicious and easy. And delicious and easy recipes were what was needed in the last busy month.

But I would never call it “Toastbrot”. It is very soft and fluffy for a whole wheat bread but typical “Toastbrot” is a white bread for me.

So I designed a recipe for a soft white sandwich bread and vanished into the kitchen. And when I just started to put the loaves into the pans my boyfrind look into the kitchen, take a look into the pans and asked me puzzled what I was baking. Well, that’s toastbrot, isn’t it? Continue reading →

August 29th, 2010

Schwarzbier Bread

Category Bread, Bread Baking Day Tags: Beer, oats 13 Responses

I belived that I would have to skip this BBD #33. There was so much work in the lab and I have to use most of my creativ potential to solve all the problems with my troublesome experiments.

But then I saw Köstritzer Schwarzbier during my weekend shopping and my brain started to work immediately. Some seconds later I had a recipe for a Schwarzbier bread in mind. And that was perfect because the theme of this month BBD is “Bread with Booze”. So I placed a bottle of Schwarzbier in my shopping basket and changed all of my plans for Baking.

The bread that resulted of this flash of inspiration has a dark colour and a crispy crust because of the beer. I can taste a subtle taste of Schwarzbier but its not to strong to overpower the other flavours. The sweetness of honey complete the taste of the bread.

Continue reading →

July 18th, 2010

Pane Pugliese – BBD#32

Category Bread, Bread Baking Day Tags: Biga, only with yeast, semolina flour 5 Responses

Apa269 of Family & Food & other Things choose for Bread Baking Day # 32 the theme “Italian Breads” . Thats a perfect choice for me because it is really hot at the moment and at hot summer days I prefere light breads like Ciabatta oder Pane Francese instead of my normal whole wheat breads.

At our last trip to Metro, a wholesale, I bought a kilogram of durum flour. So I decided to try Pane Pugliese.

But despite the high hydration and the three stretch and fold cycles the crumb was rather dense and not so wide open as I wished it to be. But the crumb was nicely soft and it tasted delicious so I was satisfied. The durum flour gaves a nice yellowish colour to the crumb.

We used a part of the bread for Bruscetta and it was perfect for this.

I submit this bread to Susans Yeastspotting, too.

Continue reading →

July 8th, 2010

Chocolate swirl bread

Category Bread Tags: Cacao, Chocolate, only with yeast 32 Responses

At Happy Home Baker, the source for the in german blogs so famous hokkaido milk bread, I found this beautiful bread with a zebra pattern.

I baked it already two weeks ago but having a busy time in lab (again) I had no time to post it. I hope I post it now in time for yeastspotting.

The bread has the same wonderful soft crumb as his famous cousin hokkaido milkbread. To achive a cotton soft structure I used water roux. Water roux is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65°C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.

The bread is very delicious with a bittersweet chocolate taste. It tastes delicious on his own but with a slightly sour marmalade like red currant it tastes even better.

Continue reading →

June 27th, 2010

Korni

Category Bread Tags: flaxseeds, Millet, only with yeast, Poolish, Spelt 9 Responses

Reading Yeastspotting always gives me inspirations and recipes which I have to try instantly. When I saw Natashyas Korni I was lost at the same Moment. It looks delicious and I fell in love with the name. And when I read the recipe I meet my favourites flaxseeds and millet. There was roasted soy beans in the list, too. And that was perfect because I bough some soy beans some time ago to make some breads with it.

But before I rushed in the kitchen to start baking, I had to make some adjustments in the recipe (like I always do ;-))

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June 16th, 2010

Rustic Whole Wheat Bread

Category Bread Tags: Pâte fermentée, Sourdough, whole grain 23 Responses

At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.

I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.

I send this recipe to Susans weekly Yeastspotting.

Continue reading →

June 12th, 2010

Mandelstuten – sweet almond bread for BBD#31

Category Bread, Bread Baking Day Tags: Almonds, Bread Baking Day, only with yeast 10 Responses

Last Weekend I saw a Mandelstuten – a sweet bread with almonds – at our local baker. But while I love to eat breakfast in the Café that belongs to the bakery, I nearly never buy bread there. I prefer to bake it at my own. But I make for my own: Bake Mandelstuten! And when I read the anouncement for 31. Bread baking day it felt as if Zorra from 1x umrühren bitte read my mind. The Theme she choose for the 3rd anniversary is Bread with nuts. Isn’t this perfect?

When I tried to decide which dough I should use as a basic for the Mandelstuten Paules post reminds me of the Hokkaido Milk Bread. This recipe use cream instead of oil or butter and I liked the idea to create a dough similar to the Milk bread. I included a preferment and add more cream to the dough and removed milk powder from the formula. And because the Mandelstuten at the bakery was braided and then baked in a bread pan so I braided my bread, too.

Continue reading →