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It is….*drum roll*…World Bread Day!

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World Bread Day '07

Zorra from kochtopf called upon bakers to unite and bake bread on this day, World Bread Day. I am taking part with a recipe for buttermilk bread – a light rye made with sourdough.


Buttermilk Bread

To German bakers the algebraic looking term “60/40” (sometimes “40/60”) refers to a bread made from 60% wheat and 40% rye, yielding a mild everyday loaf. I don’t think there has ever been a bakery in this country that did not offer at least three variations on the 60/40-theme. The inclusion of sourdough is a prerequisite as the healthy dose of rye flour would suggest. Just recently I learned that the artisanal credo “more water, less yeast”, that I had embraced quickly and made my own, does not apply to a wide range of German-style breads.

More often than not bakers prefer to make a firm dough, increasing the dough’s stability, and make sure the bread gets a good lift in the oven by addding a high quantity of yeast. This type of bread benefits from maximum development of the gluten-structure during kneading. And looking at the crumb pic, I think I should have given the dough a few extra turns.The finished loaf has a moist compact crumb and makes a sublime work-/school-/takeaway-sandwich.

Buttermilk Bread

Rye sourdough:

  • 85g rye flour, Type 1150
  • 125g water
  • 1 tsp (10g) of mature rye sourdough, hydration: 100%

Dough:

  • Rye sourdough
  • 290g strong white flour, Type 1050
  • 105g rye flour, Type 1150
  • 100g warm water
  • 100g warm buttermilk
  • 11g fresh yeast
  • 9g salt
  1. Stir the buttermilk, water, salt and yeast into the sourdough. Add the flours and mix to a “shaggy” mass. Let rest covered for 10 minutes.
  2. Knead on 2nd speed for 3-5 minutes. The dough will be sticky but rather firm.
  3. Let rest at room temperature for 40 minutes.
  4. Shape round. Proof for 45-60 minutes at room temperature.
  5. Heat oven to 230°C. Upturn the dough and lightly press together on two adjacent sides, so the loaf will be slightly oval. Slash the dough as desired. Use a bold pattern as the bread will tear open in the oven vigorously.
  6. Bake for 40 minutes. Reduce temperature to 210°C after 20 minutes.

Source:“Brot, Brötchen, Snacks”

Written by theinversecook

16 October 2007 at 02:06

Posted in Uncategorized

9 Responses

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  1. Sieht absolut zum Anbeißen aus – sehr gelungen :-)

    Petra aka Cascabel

    16 October 2007 at 15:49

  2. Yummie, genau ein Brot nach meinem Geschmack. Meine Brotbackliste ist bereits kilometerlang, aber dies kommt sicher auf die Liste.

    Danke fürs Mitmachen am World Bread Day.

    zorra

    16 October 2007 at 18:32

  3. I never get an invite on these things!

    Jeremy

    Jeremy

    16 October 2007 at 23:55

  4. Shame, Jeremy. My invitation was printed on gold foil and there was glitter in the envelope. Teehee. Of course you’re invited. –Invitation inside–

    theinversecook

    17 October 2007 at 01:05

  5. Am I too late, I am still at work and won’t bake till Saturday?

    Jeremy

    17 October 2007 at 02:58

  6. Looks delicious. I think I may have to try this recipe at some point.

    k.

    17 October 2007 at 05:32

  7. @ k.: Thanks, please do. Next time I make this loaf, I think I will go for an all-sourdough version. It will be totally different, but probably taste fine.

    @ Jeremy: Nah, never too late, Zorra only recieved 100 mails up to now :-) Actually, I do think the closing date is today. Hurry up.

    theinversecook

    17 October 2007 at 13:03

  8. @Jeremy, you are cordially invited to join World Bread Day ’07 After Hours Party: http://kochtopf.twoday.net/stories/4370902/

    Nils of course, too! :-)

    zorra

    24 October 2007 at 18:54

  9. Ich habe gestern dein Brot für die WBD ’07 After Hours Party nachgebacken: http://kochtopf.twoday.net/stories/4383817/
    Herzlichen Dank für das tolle Rezept. Die Hälfte ist beinahe schon verputzt.

    zorra

    26 October 2007 at 11:50


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