World Bread Day: Pfennigmuckerl
It is that time again. Zorra from 1x umrühren bitte invites us to celebrate bread on this World Bread Day. How to think of bread, how to put it into the perspective of a person living in 2008?
Johann Lafer, an Austrian cook living and working in Germany, used to have a column in the FAZ named ‘This is the cook speaking’. (The column title was later picked up by Jürgen Dollase, the culinary critic, who wrote under the weekly headline ‘This is the guest speaking’ in the same newspaper.)
Johann Lafer wrote:
I love good bread and I could live on it. It is the ultimate food. If you cannot appreciate good bread, I question your attitude towards eating in general.
I’m feeling free to add, that good bread is natural food. Nature provides and abundance of food and I don’t think we should impose our fast lives onto processes that take time more than necessary. An apple that is not ripe, does not taste as good as a ripe one. Bread made from a dough that wasn’t ready to be baked, has a pale crust, a dense crumb and lacks flavor. For the lazy baker, a small amount of commercial yeast can give a little boost in the cooler months of the year.
This is a pull-apart bread made from a dough with 50% rye flour. I read about it in a German baking book, that gave only very little info. “Pfennigmuckerl” do not refer to a recipe, but to a shape of rye rolls. Rolls are shaped and then put close together, either on a baking sheet or in a proving basket before they are baked at rather high temperatures. Ideal for a hearty Brotzeit. If I had a bakery, I would call these ‘Bandits’. I see a group of clumsy bank robbers eating them next to their loot.
Dough (one loaf)
- 120g strong white flour
- 50g rye flour
- 3g fresh yeast
- 80g warm water
- 200g rye sourdough, hydration: 100%
- 60g levain, hydration: 100%
- 6g salt
Bulk Fermentation: 1 hour at room temperature
Cut into 6 pieces, each weighing about 85g. Or cut into as many as 15 pieces for giving the bread the real ‘penny’ look. Put them next to each other into a proving basket or directly onto a sheet of baking paper.
Final Fermentation: 1 hour at room temperature
Bake at 240°C for 25 minutes