Archive for July 2008
Zorra from Kochtopf invites us to celebrate Swiss National Day (August 1st) with her by preparing either Swiss or red / white colored food. I tried my luck with St. Galler Brot, a loaf that is traditionally shaped into a knot so the bread gets a “nose”. Apparently I put the bread in early, so all my knotting-efforts vanished after five minutes of exposure to the high heat in the oven. The dough should be rather firm and is allowed only a short final rest, then it is put into a fierce hot oven (280°C) and baked for about 50 minutes with the heat falling to about 220°C. The dark crust is brushed with lots of water immediately the bread leaves the oven in order to get a shiny crust, which is firm and seals the crumb. Consequently, this bread, although not huge, stays fresh a little longer than its friends that were baked at medium heat.
I baked this with a 1:1 mix of Type 550 and Type 1050 wheat flours, so the bread was not too white and more like the famous Swiss “Ruchbrot”. What surprised me – again – was that small changes in a bread formula can drastically influence the quality of the finished loaf. With its pronounced crust and roasting aromas this loaf is different to one made from the same dough but baked at lower temperatures. Excellent.
This is my version of “Pane Olivia”, which can be found on the site of bakers supplier “BÄKO” (pdf-link to recipe). It’s a mediterranian style white bread with green olives and dried tomatoes. Instead of using a commercial product, I oven-dried a couple of fresh tomatoes using a recipe from Jürgen Dollase’s book about tomatoes, I wrote about here. An aromatic bread, very good just by its own with a glass of wine. Or as bruschetta with the rest of the oven dried tomatoes, rucola and parmesan. Now where’s summer?
BÄKO Gruppe Nord keeps adding nice bread recipes monthly for their website visitors. This month’s bread: Pane Olivia – a bread with olives, herbs and dried tomatoes. (Jürgen Dollase should have looked there maybe?) By the way, may’s bread was the legendary “Wurzelbrot”. Get baking!
Sometimes I like to go all bio just to be sure I am still a home baker and not some flashy bistro. The bio flour, Type 1050, I used here is still a bit darker than its non-bio counterpart. It feels more like whole-wheat flour and tastes like it too. The crumb is not as open compared to a loaf made with the normal T1050-flour. Next time I will make all-sourdough version and maybe add a little malt.
After the final rest on a heavily rye-floured towel, I turned the piece of dough over so an attractive coating of flavorful rye flour adorns the top of the loaf (if I may say so).
Pain de campagne
- 300g flour, Type 1050
- 60g levain, hydration: 100%
- 3g fresh yeast, bio
- 200g water
- 7g sea salt
Bulk Fermentation: 2 hours. Fold twice (or more).
Final Fermentation: 1.5 hours.
Bake-Off: At 230°C for 30 minutes
This is the first book of Jürgen Dollase’s Cooking University, treating tomatoes only. Food critic Dollase, also a founding member of the Krautrock band “Wallenstein”, was born in 1948 in Oberhausen, Germany. He admits that to his 35th birthday he had been living solely on fast-food. The change happened, he said in an interview, when he was on a trip with his wife strolling around a neighbourhood with many fine restaurants. She expected to eat in one of them and when her husband took her to the next fast-food joint, she started to cry. Also, from then on, he deliberately tried to overcome any culinary prejudices he had been nourishing for most of his life against certain types of food.