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De lüttje Ollenborger (Updated 13 May 2010)

with 11 comments

This “small Oldenburger” (pdf recipe from “Bäko”) is meant to be a 4.5kg (9 lbs) loaf baked in dessert-cake-tins. I’ve scaled the 10kg recipe down to 700g making it a 1,4kg loaf which I baked in a high bread tin. I wrapped it in plastic after it had cooled completely so the crust turns soft and not hard after a while.

The inclusion of very coarse rye and an old-bread-soaker make it a strongly flavored rye-based bread with pronounced acidity.

Recipe in English:

De lüttje Ollenborger (‘The small one from Oldenburg’)

Rye meal sourdough

  • 350g very coarse rye meal
  • 350g warm water
  • 35g mature rye sourdough, hydration 100%


  • all of the rye meal sourdough
  • 140g medium rye meal
  • 110g whole-wheat flour
  • 100g whole-rye flour
  • 7g malt
  • 15g sea salt
  • 3,5g fresh yeast
  • 70g stale rye bread, cut into 1cm pieces
  • 280g warm water

Soak the stale bread in the warm water until soft, about 2 hours. Next, combine all other ingredients.

Mix on slow speed for 20 minutes. The dough will be wet first and gradually firm up a little.
Let rest for 1 hour.
Mix on slow speed for additional 5 minutes.
Bake at 250°C for 15 minutes, then reduce heat to 210°C and bake for furhter 60-80 minutes.


Written by theinversecook

4 May 2010 at 17:08

Crisp pizza without baking stone

with 17 comments

The career of a home-made pizzaiolo is, in many cases, determined up to the point of getting a baking stone that would provide the bottom heat a good pizza needs. There was an interesting posting on the forum (hosted by excellent chef Carsten Dorhs) by user Alberto using a yeast-free dough with a hydration of 233% – a liquid batter that looked very promising, so I tried to have a go at very wet pizza doughs. The result is a thin, crisp and flexible pizza. Very good.



Pizza dough

  • 250g flour, Italian ’00’ or German Type 405 (100%)
  • 300g cold mineral water (120%)
  • 5g salt (2%)
  • 2g fresh yeast (0.8%)

Quickly mix the ingredients for the dough together (I use a fork), then let stand covered for one hour at room temperature. Line a baking sheet with non-stick paper, rub a little olive oil onto it and pour the dough onto the sheet. Let stand for 10 minutes. The dough probably has spread by itself fitting the sheet. If not, use a spatula or a spoon to distribute the dough evenly.

For making the pizza, add your toppings like tomato sauce, mozzarella and herbs and bake the pizza at 250°C for 35-40 minutes on lowest rack of oven. Don’t leave it alone as the pizza might begin to char early (depending on the flour and the toppings, the heavier of which will sink into the dough).

Written by theinversecook

20 February 2010 at 18:16


with 8 comments

Usually eaten around Christmas time, which passed too quickly – fruitbread, every bread baker’s secret and true love. The excellent “Stone oven bakery” sells a memorable version, which is flour free. Indeed, there is only little room for gluten in this fruit loaf and you could omit the flour completely. The bread’s moist, soft and compact crumb is loaded with dark and sweet flavors. The addition of spices like cinnamon, cloves and mace or even freshly ground pepper and chopped ginger is possible. I’ve added some “Birnenschmaus” – a thick puree made from pears. Or use black tea as the soaking liquid. The flavor of this loaf matures over a couple of days.

It is almost impossible to give exact quantities for the water, since every dried fruit mixture is different. They might be soft, then less water is needed, or rather dry, then more water is needed. Either way, the fruit dough should not be loose but firm and sticky. Like the resulting loaf.



  • 500g of mixed dried fruit, chopped coarsly (sultanas, dates, figs, pineapple, banana chips, apricots, …)
  • 100g of mixed whole nuts (hazelnuts, walnuts, pecan nuts, ….)
  • 50g soft seeds (sunflower seeds, linseed, …)
  • 100g Grafschafter Birnenschmaus, apricot jam or honey (or a thick fruit puree)
  • 50g plain flour
  • 50g rolled oats
  • 3 tbsp brown rum
  • approx 150g hot water for soaking
  • additional water to make a thick and moist fruit dough, approx 100-200g

The day before fruitbread day, pout the fruits, nuts and seeds into a bowl and pour the hot water over it until less dry but still crumbly. Add the rum, stir and let stand covered overnight.

The next day add all other ingredients and mix briefly. The mass should feel thick and heavy, it will barely come together at all. Line a small baking tin with baking paper, put the fruibread mass into it and cover with foil.

Bake at 190°C for 60-90 minutes. The last 20 minutes remove the foil to dry out the top surface, which will be the bottom of the loaf. Let cool, preferably let sit overnight and slice wih a serrated knife. Serve with a cup of tea.

Written by theinversecook

20 February 2010 at 14:44

Posted in Bao, Bread, Brot, Cool site, food, pain, pane, Recipe

So you think you bake a lot

with 7 comments

Check out the video on the site of bakery “Forno Camp De’Fiori” in Rome.

Written by theinversecook

14 February 2010 at 20:42

Posted in Cool site, people

Please rise for the breadmaker…

with 6 comments

…and get deflated by Tim Hayward.

The web, a natural home for obsessives, hosts a million amiable nutjobs with an exhaustive knowledge of hydration ratios or a personal sourdough culture with a pet name that they grew from their own belly-button fluff. I hope I am not one of those.

Do not worry, Tim.

Weigh 500g of strong white bread flour into the mixer bowl. Add one tsp of fast acting yeast, one tbsp of salt, three tbsp of olive oil and 395ml of water. (Every flour absorbs a precise and repeatable amount of water to turn into a workable dough, it’s just not consistent between batches and flour types.

You’re wrong about the belly-button fluff though. The best source for sourdough cultures are found under the belly of pregnant sows in Lower-Saxony, Germany at full moon. I’ve been there and watched it grow. My name is Nils and I bake bread on the internet.

Written by theinversecook

11 February 2010 at 19:41

Posted in Cool site, people