When I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from The Fresh Loaf, Facebook and several congenial blogs to create a "Bread for the Knight with the Iron Hand", I promised myself to try all 30 loaves over time.
One of those congenial blogs is Britta's Brot vom Niederrhein - Bread from the Lower Rhine.
Britta, 35-year old process engineer and mother of two, named her blog after the lower Rhine region of North Rhine-Westphalia/Germany, where she lives and works.
Britta: "Others knit to relax - I bake!"
"It is pretty here, prettier than many believe. Industrial culture has its charm, the view from a heap to the blast furnaces, chimneys, and the Rhine with its many green meadows and sheep is really pretty."
She finds baking and process engineering have a lot in common: a technical process turns the raw materials into products - only her cakes and breads rise much faster than the industrial plants she is building.
The Lower Rhine with its industrial culture has its own charm - coal mine Zollern in Dortmund
Idyllic contrast to heaps and chimneys: sheep grazing on the Rhine meadows
With fond childhood memories of baking cakes with her grandmother, Britta wanted her kids to have the same experience.
Soon she progressed from simple everyday cakes to more elaborate ones, like the Pirate Ship Cake for her son's 7th birthday.
Birthday cake for little pirates!
And she finally ventured into the realm of home-baked breads. But not without side effects on her married life! "My husband got used to a fridge and kitchen counter full of (on average) seven pre-doughs on weekends".
He also has to live with the fact that she can't leave the house, because her doughs are just ready for the oven. "Or, alternatively, listen to detailed instructions, so that HE can put the breads into the oven, at the right moment, the right temperature, with or without steam!".
Britta started blogging to save her own recipes and show some of her breads and cakes to other enthusiasts. She also wants to help people with diverse food intolerances (like herself) to make delicious pastry, since that is "less easy to find in stores than bread".
The bread is made with cooked and raw potatoes
Britta's Kartoffel-Weizen-Roggen-Brot intrigued me - she didn't only use cooked potatoes, but added raw potatoes, too.
It is made with two preferments: a salted sourdough (Monheimer Salzsauer, 2% salt) and pâte fermentée, so that very little additional yeast is needed, and the aroma has time to develop overnight.
Moist and flavorful, with a hint of earthiness
We liked the Double Potato Loaf a lot, it was very moist and flavorful, with a subtle hint of earthiness from the raw potatoes.
To see the recipe (in English) for Britta's tasty Double Potato Bread - including a downloadable BreadStorm formula - please, follow me to my blog "Brot & Bread".