April 16th, 2017

Easter Bread

Osterbrot (3)[3]For our Easter Brunch with the family I baked different goodies: a varity of roles, easter bunny buns, a cake with rice pudding and an Easter Bread. The Easter Bread is this year nearly a brioche as it contains a generous amount of butter.  The amount of butter and the addition of fruits and nuts makes it necessary to knead the dough to full gluten development. This needs some patient but you will be rewarded with a tender and light crumb which can be torn into long pieces.

The subtle flavour of the sweet starter is accomplished by a mixture of vanila, orange zest and saffron. As an addition the dough contains raisin, almonds and pearl sugar which makes it one of the richer ones in my repertoire.  It is a delicious bread which needs no spread, even butter is not necessary, it is able to shine all by its self! Continue reading

April 15th, 2017

New but old

DSC_22373The deactivation of the comments for some days made some readers a bit nervous. But no fear – we are not closing the blog but the opposite.

The server crash and the resulting problems with the databases were just another hint to start with something we planed already for some time. And so we used the days before Easter to move the blog on a new, faster server and to change some things in the background. Most of them are not obvious, but one goes down very deeply in the blog structure – we changed the way how the two languages are displayed.

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April 11th, 2017

Blog Maintenance

Due to Blog Maintenance commenting is not possible in the moment. If you have urgent questions you can write me an email to post @ hefe – und – mehr .de

April 7th, 2017

Das Urige

Das Urige (1)Inspiration is a strange thing: there are phases with only few ideas and then there are phase when my mind is so full that I nearly don’t know which bread I should bake first. At the moment I have so many recipe drafts waiting to a test bake. And then comes a new recipe idea from a reader and sometimes I like the idea so much that it overtakes them all.

The description of the Urigs-Brot was such a case. A moist bread with fine crumb and mild sourdough flavour, baked in a pan with the seam side up. I was hooked and started to draft the recipe immediately. As I prefer to bake with local grains and flours instead of importing it from all corners of the world, I had to change from “Ruchmehl” to Flour type 1150. With some physillium husks for more moisture and two different sourdoughs and a cold rise in the fridge for a deep, complex flavour. Continue reading

March 30th, 2017

Brotzeit 2017

Brotzeit

I’m exited! I just booked my train ticket to Berlin as I’m going to give two free one-hour workshops at the bread market “Brotzeit” end of April. So mark the 30. April in your calendar! More Information will come soon.

March 24th, 2017

Springbrötchen

Springbrötchen (3)The next regional bread recipe is from Northern Germany, too. Or, to be more precise, from Osnabrück. It is a roll which roots in meagre days when good flour with a high amount of gluten was rare. The poor flour quality results in a finer, denser crumb and a smaller volume then normal rolls. To archive good looking rolls with a nice crust despite the flour quality the bakers used a trick. They spread the rolls with different kinds of mixtures which results on a crisp, and crackled crust. This special look of the crust gave the rolls their name “Springbrötchen” (lit. Cracked Rolls).

The flavour of the crumb is slightly sweet while the crust is very hearty. The hearty flavour stems from the last mixture which is applied on the rolls: It is a mixture of fat and baker’s ammonia. The slight alkalinity of the baker’s ammonia has a similar effect like lye for making pretzels and gives the rolls their specific flavour. The hint of sweetness is archived by a bit of sugar and the addition of some milk and is a lovely contrast to the  flavour of the crust. I like the flavour very much and there are already new recipe variants with preferments circling in my mind. Always a sign that I like a recipe…

 

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March 18th, 2017

Wheat Rye Bread Number 3

Weizenmischbrot Nr 3 (2)

Just a few days after I read about Björn’s wood fired oven adventures I stumbled about an older newspaper telling about the oven in the local history museum just 20 km from my home. Each second Saturday of the month the oven is heated and everyone is invited to come and bake their bread – just like it was done traditionally in the old communal ovens. Reading that I got very excited and wrote an email instantly, asking if they still do this as the newspaper was already a bit older.

I got a fast answer and the invitation to join the bakers group the following Saturday as the oven is still used regulary! And so, I must warn you at this point: this post is longer and with more photos than normal because I had a wonderful time in the museum!

 

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March 12th, 2017

Online again

Finally we are back! Due to some technical problems with our server the blog was offline most of this sunday. As it was a problem on the side of our server hosting service(massive power outage, and due to this a broken power supply at our server) we could not do anything about it. And it feels so strange to know that the server is down. But now everything seems to be running once again and keep my fingers crossed that there will be no new shut downs!

March 9th, 2017

Gersterbrot

Gersterbrot (3)When I asked for suggestions of regional traditional Bread one bread on top of the list of favourites was Gersterbrot. This bread stems from the region around Hanover and Bremen and it is really special as it is  flambéd after forming the loaves. This seals the crust and adds dark speckles all over the bread. Both lead to a bread with a hearty flavour and beautiful crisp crust. And it enhances shelf live as well as the thick crust prevents the moisture from evaporating.

To flambé the loaf properly I bought a small blazing torch as it develops more heat then a flambé torch. And when I flambéd the bread I took care that the surface below was fire proof! And I had a wet towel near just in case… But everything worked perfectly fine, no kitchen on fire, just a beautiful bread with a fine crumb and the thin crust – just as it has to be!

 

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