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Archive for March 2008

Le pain irlandais

with 4 comments

Eric Kayser, in his book 100% pain named this bread “Irish Bread”. I am not bread expert enough to know why, but maybe Eric Kayser was thinking of marrying brown soda bread, that often contains buttermilk, and pain au levain. The crumb is moist and not too light, making this bread a sturdy loaf that makes good savoury sandwiches. Quite good.
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Written by theinversecook

26 March 2008 at 21:04

Posted in Bread, Brot, food, pain, pane, Recipe


with 7 comments

Ulrike from Küchenlatein was so kind to provide me with Hafergrütze – a slow-roasted gritty oatmeal, which I did not have and which seems to be available in Lower-Saxony and Schleswig-Holstein only. Thank you, Ulrike! Like many ingredients of its kind, it is used for stuffings or, generally, to make dishes more wholesome. I have known it as an ingredient for “Grünkohl mit Pinkel” – which is black kale and a special type of sausage. Both, the kale and the Pinkel usually have Hafergrütze in them.

Added to a heavy 80%-rye dough, the Hafergrütze further inhibits gas cell development yielding a rather firm, moist and grainy type of loaf, which is excellent with robust toppings like Leberwurst. Please find Ulrike’s version of this bread via the following link: Haferbrot

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Written by theinversecook

20 March 2008 at 17:34

Posted in Bread, food, pain, pane, Recipe


with 4 comments

“Schrot” means “meal”, which usually yields a heavy and tough bread dough. After soaking it makes for a moist and flavorful crumb. The inclusion of about 20% of meal is enough to make an impact without letting the rolls get too heavy. The story of such a roll is always a short one. Now you see it, now you don’t.

Evolution of a Vollkornbrötchen
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Written by theinversecook

11 March 2008 at 23:05


with 15 comments

Numerous recipes use the method of “retarding”, i.e. letting dough ferment in a cool environment, like a fridge, overnight or even as long as 48 hours. The water has time to absorb flour and sugar is being made available to the yeast, which is dormant during the time of retardation and will act on the sugars as soon as the temperature rises again.

By reducing the yeast to 0.1% and with the dough proofing at room temperature, I believe these two processes are running more synchronized and give an even better result.

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Written by theinversecook

8 March 2008 at 22:50

Posted in Bread, Brot, food, pain, pane, people