About this blog
“ye olde bread blogge” is currently in a dormant state with randomized sudden sparks of activity flashing up every now and then (most of the time not, alas).
The reason is that I need to find something out in my life. I bake, and I am fine, but are not in a blog-writing mood at the moment. You can subscribe to this blog and be notified when something happens here by typing in your e-mail address on the bottom right of this page. Or visit this blog every now and then. Happy baking!
Nils
Borodinsky
First, I am forever indebted to my friend Olga for the hints and history on this bread.
The bread is supposed to taste slightly sweet and malty with an underlying sourness from the rye starter. This was my first try.
Sorry about long break
I have been neglecting this blog for quite a while. I hope get things back on track as soon as possible. Happy baking.
Nils
Chnurzelbrot
Chnurzelbrot is a twisted Swiss loaf. It has a lot of crust and an open crumb. The heavy dusting of rye flour adds an intense malty aroma to the crust.
Poolish
- 135g strong white flour, US: All-purpose flour
- 15g whole-wheat flour
- 3g fresh yeast
- 150g water
Mix and let stand for 1 hour at room temperature
Dough
- 150g strong white flour, US: All-purpose flour
- 60g warm water
- 6g sea salt
- Poolish
Mix to a smooth dough, let rise covered for 90 minutes and fold once after 45 minutes. Loosely shape into a thick sausage and dust heavily with rye flour. Let rest for 20 minutes, covered. Then shape oblong using lots of rye flour and tiwst. Prove for 45 minutes.
Bake at 250°C for 10 minutes with steam, then reduce heat to 220°C and bake for further 25-30 minutes.
Kindle eBook
This is to announce the publcation of my collection of bread recipes as Kindle eBook on Amazon. Hooray. Kindle’s display is a bit different to other electronic documents you view with Acrobat Reader or the web browser. It has the look and feel of real paper and is hugely successful in the USA. So I am happy to have a Kindle book now!
