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Bröterich

This one I baked in a Big Green Egg. I can't say how it tastes, it's still warm.

Recipe here: https://breadtopia.com/whole-grain-sourdough/

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Bröterich

I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).

In the  morning the polish had not developed that well partly due to the kitchen being a bit colder overnight. I had some sourdough starter left that I had used to rebuild my starter. So I added 70g of this active starter (rye, 100@ hydration) to the whole mix. I used an oblong cloches for baking. I'm very happy with the result. The darker rye did not mix completely with the rest of the dough and one can still see some guy streaks in the bread. The taste is very mild.

 

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Bröterich

I made this before using Eric's instructions here: https://breadtopia.com/couronne-bread-ring/

Today I used a recipe and method according to Eric Kayser. I think it's this book  (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing.

Tom

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Bröterich

According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.

 

 

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Bröterich

Overnight Country Brown — Happy Easter

Tom

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Bröterich

I found this at the well known German bread blog “Plötzblog”. These are little buns with a high rye content common to Southern Tyrol. This is my translation of the German recipe: https://www.ploetzblog.de/2019/03/23/vinschgauer-paarlen/

Typical for this author he uses very precise measurements and specific temperatures.

 

Levain:

Starter 16 g

Ryeflour (German type 997) 80g

Water 80 g @ 50°C

Salt 1.6 g

 

Let this rest for 12 -16 hours at room temperature.

 

Autolysis:

 

Wheat flower (German type 550, similar to all purpose flour) 80g

Water 52 g @ 20°C, i.e. room temperature

 

Let this rest for 30 minutes.

 

Main dough:

 

Combine levain, the dough form the autolysis

plus

Rye flour 232 g

Water 204 g @ 50°C

Liquid malt (inactive) 16 g — I used honey instead

Salt 7 g

Spices 2 - 4 g (fennel, anise, caraway, ….)

He also mentions Schabzigerklee , an herb that grows in this region https://de.wikipedia.org/wiki/Schabzigerklee but again something I can’t get my hands on, just for completeness sake.

 

Mix and let rest for 2.5 hours.

 

Spread dough on a well floured surface and separate dough pieces of 100g, shape into rounded pieces and place on parchment paper in pairs. Let sit for 60 minutes uncovered. The author specifically confirms the uncovered surface in one of his comments stating that it creates the desired rough surface.

 

Bake at 250°C for 20 minutes using steam.

 

I prepared this today, and as you may be able to see the result looks pretty good.

 

Try, if you like

 

 

Tom.

 

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Bröterich

I coped this from the Breadtopia website (https://breadtopia.com/brie-flower-bread-rolls/).

I am very impressed with the outcome. The was this morning's bake:

 

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Bröterich

dmsnyder's recent blog entry "San Joaquin sourdough two ways" (http://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways) piqued my interest.

I had to try my hand at Pain rustique. I stuck to the recipe faithfully. I found the dough rather soft and had trouble shaping it. The dough didn't stay in shape for the last proofing phase, and the little buns appeared a bit flat but the final result is everything I had hoped for. This is my 1st. attempt at SJSD and I will definitely keep at it.

merci beaucoup mon amie

Tom

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Bröterich

I've been baking this traditional sourdough for quite a while now.

The method is described here:

http://breadtopia.com/whole-grain-sourdough/

I changed it by using rye sourdough starter rather than wheat as called for in the description, and because I was a little low on whole wheat flour this particular bread has a higher proportion of spelt.

Proofing was done in the fridge overnight and the dough had risen nicely and appeared to have nice gas bubbles in it. I de-gassed only lightly, formed a boule and rested in a bannten for about an hour before baking in a cloche. 

My question is: Do you think the crust is broken up too much. I slashed the bread but it almost looked as is if the top came off like a 'square academic cap'.

 Kind of scholarly, come to think of it :)

But what would be the reasons for such a break-out? Too little de-gassing, should I have given it more time for the 2nd proof?

Thanks for your input.

Tom

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Bröterich

I tried to recreate this nearly 100% rye bread according to the well known German bread blogger "brotdoc".

For a description, see here: https://brotdoc.com/?s=Poal

You can use the English translation of the website.

I modified the method somewhat, didn't use a machine to knead the bread, didn't have fresh yeast, and used a cloche to bake it. It turned out alright. The crumb is pretty dense and a day after baking is still very moist. It is close to the German tradition, however, as I remember it.

Tom

 

 

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