Archive for October 2009
Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World Bread Day. Since I had a piece of rye bread left, I decided to include it in the next bread in an ‘old-bread-soaker’. It has been common practice in German bakeries to soak the bread from the preceding day and mix it with the new bread dough. Not only a moneysaving decision: the soaked bread makes the crumb moister, and extends the loaf’s shelf life.
German country bread
- 30 stale rye bread, toasted, without the crust
- 100g boiling water
Pour the water over the rye bread and let stand covered for at least 2 hours.
- 200g whole-rye flour
- 200g dark wheat flour, Type 1050
- 200g rye sourdough, hydration: 100%, made with whole-rye flour
- Enough warm water to make a soft dough, approx. 200g
- 7g fresh yeast
- 10g sea salt
Bulk fermentation: 1 hour
Final fermentation: 45-60 minutes. Proof seam side down in floured Brotformen.
Bake: Bake at 240°C for 30 minutes, then reduce heat to 170°C and bake for further 60 minutes. This will give a confident lift in the oven and help develop a thick crust.
Break coming up. This blog will not be updated until 16 October 2009
P.S. I’m not on vacation. More on a reclusive mission to better baking
I can’t deny a growing indifference to the blogging world though and this blog seems to be in danger of getting repetitive and riddled with clutter from my side. Although it doesn’t concern this blog, I feel blogging has become too much of a “If you call me Einstein, I call you Shakespeare” thing. That alone might be nothing to worry about since it’s human to exchange positive comments or reviews. You cannot really blame someone for not contributing anything new each time (s)he speaks. But the grand perspective cannot be overlooked either. Not only blog-, but also book authors take trivial stuff, dress it up with the help of fancy pictures and try to sell this as something of value, which is a low and bleak thing to do.
On the other hand, the more technical stuff which would really improve one’s cooking or baking skills needs a lot of testing and an almost scientifically exact style of writing, which pretty much means going against the trend of writing in a “breezy” manner. It cannot really be done as a hobby. I felt this blog should not be about me telling a story about how I went shopping and went into the store and how I bought this “super” flour and how I decided to add some salt to the bread dough, which tastes “absolutely fantastic” etc.