The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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hanseata's picture
hanseata

On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The flat bread was quite spicy. I didn't know what herb was in it, but it smelled and tasted wonderful.

Later I found out that there were more than one type of rye bread from Vinschgau (Vinschgauer, Vinschger Paarlen, Vinschgerlen or Vintschgauer) comes in different variations, some with, some without sourdough, some flat, some rolls, and also with different seasonings, but all of them spicy and delicious.

A typical, very unique spice in some Vinschgauer breads is blue fenugreek (Brotklee, Schabziger Klee), it develops its special aroma from growing in the mountains with lots of sunshine. When I baked a batch of Vinschgerlen some days ago, the whole house was filled with the smell of Brotklee.

Unfortunately I couldn't find a source for Brotklee/blue fenugreek in the US - I bought several boxes in a health store during my last trip to Germany. But the German Wikipedia had at least a suggestion for a substitute: dried nettle (burning nettle) with "a good pinch of curry". I haven't tried that, yet, but I know the taste of nettle (and the nasty burn of the plant) and I can imagine that it works.

Vinschgerlen or Vinschgauer Paarlen (= pairs)

Here is the link to the recipe: http://www.thefreshloaf.com/keyword/brotklee

Avie93309's picture
Avie93309


From the ABI5MD. Who would have thought you can make dessert from stored bread dough? Well, the authors of this book did. As a matter of fact, I made this with bread dough, challah dough and brioche dough. The bread dough seems to be the favorite of all those who tried it.

turosdolci's picture
turosdolci


The story of michetta:



The Marquis Doria sent a young bride who refused to give herself to him to prison to die. The population of Dolceacqua rose up and forced the Marquis Doria (1364) to stop this abuse of power and on the 16 of August there is a festival to celebrate the event.  The women of the village created the “michetta” to celebrate this occasion.  It is now the symbol of love and freedom. Michetta are small sweetbreads similar to a raised doughnut.



http://turosdolci.wordpress.com/2010/06/12/dolceacqua-apricale-the-riviera-dei-fiori/


 



dmsnyder's picture
dmsnyder

This is a bit of a tease. I can't share the recipe for these bagels, because the recipe is from a yet to be published book for which I'm one of the recipe testers. But they were so beautiful and so delicious, I just can't not at least share some photos.



Kraków (twisted) Bagels 



Crumb (coronal section)



Crumb (transverse section)



Bagels after overnight cold retardation and before boiling



Special equipment for boiling bagels: Wide pot and slotted spatula



Other special equipment for boiling bagels: Cappuccino (enhances baker's attention to procedures)



Sesame and poppy seeds for topping the bagels



This is a real bagel!


The crust is crisp. The crumb is very chewy. The flavor is delicious. What's not to like? Guaranteed to elicit comments from bagel cognoscenti (That's Italian for "mavens.") like, "I haven't had a bagel like this since .... " (with tears in their eyes).


I apologize for not being able to share the recipe at this time. You'll just have to watch out for the book about New York Jewish bakeries and baking by Norm Berg and Stan Ginsburg when it's published.


David


Submitted to YeastSpotting


 

joyfulbaker's picture

Looking for banneton advice

June 12, 2010 - 1:00pm -- joyfulbaker

Hi there,


I am going to get a banneton for my birthday (who'd have thought it would be so exciting?)--yeah!  I was researching and saw some on fantes.com.  They have brotforms from Germany and Slovakia.  The description of the German ones doesn't mention staples, but the Slovakian ones have them.  Would that be a problem (i.e., rust?)?  I am looking for 1.5-lb capacity and 2.25-lb capacities (doesn't that mean TWO of them?--big birthday gift!).  Suggestions please?  Thanks,


Joyfulbaker

hmcinorganic's picture
hmcinorganic

I made the Apple cheese braid found in the comments below the blueberry cheese braid post.  I rolled it out and cut it square which made "braiding" it easier.  I made a little mini one withe leftovers and WOW it tastes good!  This is for tomorrow's breakfast.  I may have to hide it from my family, and myself!


picture isn't uploading now.  I'll post later.


008cats's picture

Tell Me Why the Baked Bread Sings...

June 12, 2010 - 10:18am -- 008cats
Forums: 

Over the months I have moved towards lower percentage hydration doughs, from around 83% to 76%.


It just struck me today that while upon removal from the oven the loaf does crackle and pop, I don't hear it "sing" anymore. So my question is, is singing a function of there being more steam to escape the loaf (and therefore tied to hydration), or is this a signal that I am overbaking?


Please give your thoughts...


Thanks!

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