Archive for October 2008
This is a bread by Kurt Schweyfner of Kornwestheim. The recipe is published in the book “Brot, Brötchen, Snacks”. Instead of giving a long-winded and arbitrary introduction to a good loaf, I’ll just paraphrase the author’s notes:
Selling tips: A hearty ‘Roggenmischbrot’ with a special flavor and the power of sprouted rye grains.
Marketing hints: By the inclusion of the sprouted grains and the sunflower seeds, the bread gets its special character. Let customers have samples in the bakery.
Group of baked goods: Rye-mix bread 70/30 with fresh sprouted grains and sunflower seeds
Taste: Strong rye flavor, supported by the sprouted grains and the sunflower seeds
Shelf life: 2 days
In case you’ve missed it: This bread has sprouted grains and sunflower seeds in it.
(Makes one loaf, weighing approx. 700g)
- 100g sprouted rye grains or 50g cooked rye grains, chopped and soaked overnight
- 100g strong white flour
- 35g fine rye meal, freshly ground
- 70g rye flour
- 170g rye sourdough, hydration: 100%
- 65g sunflower seeds soaked in 40g water overnight
- 170g water
- 8g salt
- 6g fresh yeast
- 6g very dark rye malt or ‘Quellmeh’ or 20g old rye bread soaked in 40g water
Bulk Fermentation: 25 minutes. Desired dough temperature: 28°C
Dump or spoon the dough into a greased loaf pan. Sprinkle with additional sunflower seeds, preferably soaked ones so they won’t burn.
Final Fermentation: 45 minutes at 30°C.
Bake at 250°C for 60 minutes in receding oven heat, eventually dropping to 180°C. Let bread cool and rest for at least 12 hours before slicing. (May the force be with you.)
This pizza with anchovis came out quite charred. Maybe a sign…that pizza season is over?
Baker Süpke always has interesting new bread ideas on his blog. The current one was christined ‘Lutherbrot’ after the reformer Martin Luther and also made the local Thuringian news. Mr. Süpke finds that the Americanised Halloween festivities have nothing to do with his culture and so he pays tribute to someone he admires and to Reformation Day with this very flavorful loaf.
The original creation lists a very dry potatoe dumpling mass as an ingredient, I threw in potatoe chunks. The dough uses both, a rye sourdough and levain. I find that the levain gives a better crust and increases dough stability. This bread is very good without the apples, potatoes and onions too, of course. ++BREAKING NEWS++ The bread has infiltrated the USA. Jeremy at Stir the pots has successfully baked it as a pure sourdough loaf. ++BREAKING NEWS++
I stopped short of putting “Rise and Shine” into the title field. The attractive glaze of pastries has always gotten the better of me and led to the consumption of many pretty looking things that did not keep their promise and revealed uninspired and bland innards. Good things often look good, why can’t the reverse also be true! Since I find myself rowing against the current of the “Look Good, Feel Good”-era, this recent addition to the recipe seleciton of the closed bakery Bloch, a yeasted laminated butter dough, came in handy. If I understood the recipe correctly, the dough gets only one “tour”.
Small butter pastries
- 590g flour
- 330g milk (or a little less)
- 2 eggs
- 50g sugar
- 15 fresh yeast
- 10g salt
Make a firm but supple sweet cake dough and chill overnight. 330g of milk (original Bloch recipe) was a bit much in my case.
- 275g butter, chilled
- 160g currants
Take the dough and the butter out of the fridge and, depending on how cold, let rest for 10 minutes at room temperature. Roll out the dough to a large rectangle, about 1cm in thickness. Put the butter on 2/3 of the rectangle, sprinkle the currants over the butter. Fold the unbuttered 1/3 onto the buttered center, then fold over the remaining buttered 1/3. Roll out to the same thickness again. Don’t be tempted to roll it out thinner than that, it will make a tough and eventually dense dough. Chill for at least an hour and repeat the folding step one more time. Chill, roll out to a thickness of 5mm. Cut into desired pieces. I put two triangles on top of each other. Prove, glaze with eggwash, bake at about 190°C. Brush with a clear sugar glaze (equal parts of water and sugar brought to the boil once) after they come out of the oven.