I nearly missed that Zorras Bread Baking Day waked from its hibernation and that there is indeed a theme for February! But luckily I stumbled over Announcement of Ina-Christin who is its hostess in this month. And because she loves pretzels as much as I do she wishes us to to bring pretzel variations. This makes it easy to come up with a recipe for her.
I baked a Silserkanz, a Swiss speciality of six pretzel rolls forming a crown. The dough is nearly the same as in my pretzel roll recipe, I just used some milk instead of water. And I believe that this change make the crumb even a little bit more fluffy then the old variant.
For a spontaneous baking the Silserkranz turned out well. The next time I would just cut the rolls a little bit deeper to avoid the uncontrolled cracks that formed in some of the rolls. But this is just a minor drawback and only disturb my inner perfectionist. The rolls are delicious and a eye catcher on every table!
It is hard to believe but May is already gone and so it is time to round up the recipe for Bread Baking Day! I enjoyed your submissions very much, they show the whole spectrum of the word “ancient”. There are recipes made with ancient grains like Kamut, Emmer and Einkorn, traditional recipes from France, German, Bulgaria and Italy, even a historical recipe which stems from Roman times was submitted. And you will find a bread from the “ancient” blog past was baked once again, too.
I hope you enjoyed digging into the past as much as I did and that you maybe take away some new (but ancient) ideas. I do for sure! Thank you so much for your submissions!
The next BBD will be hosted by Der Gourmet . He will tell us the new theme on 6th June!
And now please enjoy the round up of “Ancient” recipes:
Until the 18th century bakers went to the next brewery to get some yeast for baking. Even the name of the yeast we use for baking shows that it was originally used for making beer: Saccharomyces cervicae. But when the new bottom fermenting yeast strain Saccharomyces carlsbergensis used by more and more breweries getting yeast for baking was not possible anymore because this yeast stays on the bottom of fermenting vessel (instead on floating on top like S. cervicae.) And so the first commercial produced yeast for bakers appeared on the market in 1780.
When my love and me brew beer it always breaks my heart to throw away the yeast which remains after bottling. And because I search ancient recipes for this month BBD, I decided to bake rolls using the beer yeast instead of the “normal” bakers yeast (which is the same species, anyway).
I love to bake Pandoro, but in the busy Christmas time I do not always find the time to prepare the time consuming Sweet Starter. But this year I had enough time for it during the holidays. A Sweet Starter is an extremly active sourdough which is prepared by feeding a sourdough every four hours and keeping it on 30°C. This shifts the sourdough to the yeasty side and creates a sweet tasting sourdough with only hints of yoghurt flavour. And it makes the starter very strong, and so my starter was finally able to double its size in two hours. Such an active starter is a very nice thing and so I decided to increase the amount during feeding until I could use a part of it to start a preferment for a bread. I mixed the preferment in the morning and after four hours the sourdough more then tripled it size and was ready to use. And so I mixed a dough, fermeted it for three hours and then I proofed the shaped loaves overnight in the fridge.
When I announced BBD#54, I was so curios about the “Overnight”-Recipes. But then I had to wait … more or less patiently. It is so strange – I have a lot of patient when it comes to bread baking – mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking it and then wait until the bread is cooled before slicing, that needs a lot of patiently waiting. But when I’m waiting for something to happen, like for the results of some very fascinating experiments in the lab or waiting for the entries for BBD, it is so hard to lean back and relax.
And so I’m very happy and exited that I can present you now all this great breads and rolls! We have sixteen entries from Thailand /Holland, Germany, Belgium, Canada, Sweden, Italy, Brazil, Spain, USA and Austria.
I tried to leave a comment at each post, but at one or two it was not possible because I lack the right type of account. So let me tell you here again that you all did a great job and that I enjoyed hosting this Bread Baking Day very much! The next BBD is hosted by Katha from Katha-kocht! and she will announce the theme at 6.December.
And now enjoy all these great Breads!
It’s been three years ago that I hosted Bread Baking Day, a blog event which was created by Zorra about five years ago, and we had a great round-up with 48 delicious Sweet Breads. And here I am again, honoured to be hostess of Bread Baking Day #54, too!
After Zorra presented us a great round-up with 342 breads from all over the world at the World Bread Day 2012 last month, it was time for me to think about a theme for Bread Baking Day in november. And while last time I needed to think a while to find the right theme, this time it was very easy for me . During the last – often very busy – year, I became a big fan of overnight recipes. There are so many possibilities to make overnight breads or rolls! And so I decided it would be great to use BBD to gather ideas for overnight breads and rolls.
And so the theme of this month BBD is “Overnight”! You could proof your dough or the loaves and rolls in the fridge or even at room temperature. Play around with a recipe you like and converted it in a overnight version or test something completely new. I’m very curios about your creations!