Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with all loaves that include a considerable amount of coarse meals, there is an extra mixing time of about 5-10 minutes at the end of the first rest. Next time will add more grain chunks and perhaps I will have a loaf such as the beauties on the site of Steinofenbäcker – a very good bakery that sells moist and grainy breads and excellent fruit bread as well.
Today the postwoman handed me a heavy parcel that had a “Royal Mail” sticker on it. I opened the neatly packed parcel very quickly to find that inside was Gill’s “Cotswold Orchard Damson Jam”. MMH.
It tastes great – very smooth consistency and a big fruit flavor not masked by excessive sweetness as is often the case in commercial products.
Thank you, Gill!
Idea: Bake a light rye without sourdough but with big flavor and good shelf-life.
- 80g rye flour
- 120g warm water
- 8g honey
- 6g fresh yeast or 1/2 tsp dried yeast
Let ferment for one hour
- 25g stale rye bread, chopped
- 120g hot water
Mix and let sit for about an hour.
For the final dough:
- Rye poolish
- 320g strong white flour (here: Type 550)
- 40-100g warm water to make a soft dough
- 10g salt
Bulk Fermentation: 1 hour, fold once after 30 minutes.
Final Fermentation: 45-70g minutes.
Bake at at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 45-50 minutes. Optional: Sprinkle with coarsely ground barley malt before putting it into the oven.
I’m happy with the results. The new oven’s heat seems a little kinder and less aggressive than the old one, but is doing a good job of trapping the heat and moisture inside.
The finished loaf:
…I have a working oven! Yay!
New loaf tonight starting here (or scroll down below stickies).
According to Frankfurter Allgemeine Zeitung German bakers have filed a lawsuit against Aldi Süd. Officially it’s about their false declaration of Aldi’s “Roggenmischbrot”, which needs to have at least 50% of rye in it, but apparently has not.
But of course the emergence of Aldi’s new baking shop system with fully-automated ovens that produce warm bread and rolls by a customer’s press of a button, is bound to make some German bakers unhappy as well.
That is a no-brainer. If the customer can have oven fresh bread for a lower price and does not find that the “German craft bakery” produces better bread, German bakers need to act, but not by going to court, in my opinion. If they cannot compete with an Aldi roll, it’s not Aldi’s or the market’s fault. Quite a few bakers are following the “light, quick, profitable” trend and have already taken it to pathological extremes. An “ordinary breakfast roll” from the typical “craft bakery” has never been produced quicker, has never been bigger and fluffier and has never weighed less. And it never tasted worse.
The site of the Association of German bakers sports the slogan “Besser, wir backen das Brot” – “You’re better off if you let us do the bread baking”. It seems to me the proof for that assertion needs to be rewritten again.