Archive for October 2010
Chnurzelbrot is a twisted Swiss loaf. It has a lot of crust and an open crumb. The heavy dusting of rye flour adds an intense malty aroma to the crust.
- 135g strong white flour, US: All-purpose flour
- 15g whole-wheat flour
- 3g fresh yeast
- 150g water
Mix and let stand for 1 hour at room temperature
- 150g strong white flour, US: All-purpose flour
- 60g warm water
- 6g sea salt
Mix to a smooth dough, let rise covered for 90 minutes and fold once after 45 minutes. Loosely shape into a thick sausage and dust heavily with rye flour. Let rest for 20 minutes, covered. Then shape oblong using lots of rye flour and tiwst. Prove for 45 minutes.
Bake at 250°C for 10 minutes with steam, then reduce heat to 220°C and bake for further 25-30 minutes.
This is to announce the publcation of my collection of bread recipes as Kindle eBook on Amazon. Hooray. Kindle’s display is a bit different to other electronic documents you view with Acrobat Reader or the web browser. It has the look and feel of real paper and is hugely successful in the USA. So I am happy to have a Kindle book now!