Tag Archives: Altes Brot

April 15th, 2012

Baguette with “old bread”, 3/4 Sponge and cold Autolysis

BaguetteAfter the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.

The Baguette with 3/4 Sponge and cold Autolysis had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten.  The dough I got with the changed recipe was soft but not sticky and easy to handle.

When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.

And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.

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April 14th, 2012

Wheat Bread with “old Bread”

Weizenbrot mit altem BrotWhen you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing our guinea pig (not a healthy treat, I know) or crushing them to bread crumbs. The bread crumbs I use regulary for cooking and baking. I like to put them into  the filling of  sweet pastries. Or I add them into a bread dough, replacing a part of the flour with the bread crumbs.

Lutz like to put old bread into preferments. I like this idea and vary his kind of preferment, so that its made out of bread crumbs completely. Together with some sourdough and a slow and long proof in the fridge, it adds a lot of flavour to the bread. Very delicious!

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