Archive for July 2007
Addition of 4% date paste resulted in a bread with 3% more volume and a longer shelf-life. When adding 12% date paste (or more), a reversed effect can be observed; it produces an inferior loaf of bread.
As for the positive effects on prolonged shelf-life, the high level of fructose in dates is being held responsible.
The American Association of Cereal Chemists (AACC) has done research on the development of gas cells in bread doughs during proofing. This caught my interest the same time I wanted to get bigger holes in my baguettes.
The famous “Tollkötters Hausbrot” made in Münster, in the heart of Germany by Tollkötter, is a heavy-weight. These huge rounds of rye weigh rougly 8 lb, or 3.5 kg. Whenever I visit, I buy a pound of it. The tang of sourdough, the earthy flavor of rye meal and the maltiness of toasted rye flour are abundant in this thick-crusted loaf from heaven. It must be something in the air, that keeps me coming back to hearty rye bread made from home-grown grain, produced in the region where live.
The other breads they had on display looked nice, but the rustic baguette I bought was only beautiful on the outside. It turned out to be a terribly crafted bread made with bread improvers.
canelle.com – a site belonging to “L’Institut National de la Boulangerie Pâtisserie “, hosts a a page with authentic French baking recipes, among them many formulas for breads. Get baking and tell me about the results :-)
Update: More recipes can be found on boulangerie.org.