The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Switzerland

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Joyofgluten's picture
Joyofgluten

Hello from Switzerland

Hello from SwitzerlandOver the past while, many of my search engine baking inquires have landed here on threads from TFL, it's  apparent that something is going on here, i thought i'd join in.In an earlier life, i was a creature of the night, was up in the wee hours mixing doughs and tending to oven buzzers, that's going back a ways though.For the past ten years, i've been trying to get a grip on baking small batches here at home, at first with a K-aid mixer, baking stone and yeasted preferments.I've since set up in the basement hobby room with an old 1960's Diosna mixer, it originally came out of a bakery test lab, has two bowl sizes and allows for 500g to 4kg flour per batch.A 380v electric oven was added to that, 50cmx50cm stone floor, separate element adjustment, it was an inexpensive internet auction purchase that has turned out well.Recently i had the good luck of adding a really decent flour mill to this setup, an Osttiroler  with 20cm stones, again an inexpensive auction purchase.Typically i'm baking twice a week, the batch sizes use 2kg of flour, i've got a happening SD culture going but have yet to completely cut out a fresh yeast addition in the final dough.I do feel myself headed down that road though. I'm hoping here among other things, to gain some insight on home milling and look forward also to posting some crust&crumb.cheers daniel

 

dabrownman's picture
dabrownman

you are all set to make some fine bread.  Welcome to TFL where all things bread are discussed from every view.

Happy baking.

Joyofgluten's picture
Joyofgluten

Thank's for the words of welcome. Yes all things bread are discussed here and often in great detail.

Actualy a few months back, a baker friend recommended that i check out the "dabrownman's" whole grain creations here on the TFL, i have and i'm impressed by your creativity, your loaves look plenty appetising, the sunset photo's also add a nice touch.

Here in the basement i'm still tinkering with my setup, i hope to soon do some oven hot-rodding. I'm planing on lining the whole bake chamber with stone and rigging up a manual steam injector gizmo.

cheers daniel

Floydm's picture
Floydm

Welcome, Daniel!

mariana's picture
mariana

Welcome, Daniel!

dmsnyder's picture
dmsnyder

Hi, Daniel.

Welcome to TFL!

From time to time, we have had very active members from Switzerland, and they have contributed some wonderful examples of traditional Swiss breads. I'm looking forward to hearing about what you are baking, and maybe trying some Swiss breads.

Does your furry assistant in the photo signify that you are from Bern? 

David

Joyofgluten's picture
Joyofgluten

Hello David

I'm much closer to Basel than to Bern, which makes shopping for flour in Germany a practical thing. The local Swiss flour offerings are also quite interesting.

The bear is from Bern though, but has been hanging out here in the basement helping with the baking.

 

Julie McLeod's picture
Julie McLeod

Nice to see you here, Daniel.  :)

Joyofgluten's picture
Joyofgluten

Hello  Julie

Ah what a pleasant surprise, somehow though it doesn't surprise me to see you here at TLF

cheers daniel

bread basket's picture
bread basket

Willkommen at TFL! Ich bin aus der Schweiz, lebe jedoch seit 20 Jahren in der USA, NC. Dank TFL ist aus einer Hobbybrotbaeckerin (ich habe immer mein eigenes Brot gebacken) eine halbprofessionelle Brotmarktfahrerin geworden. Ich verkaufe heute mein Brot auf unserm lokalen Markt und freue mich jeden Tag erneut aufs Brotbacken. Ich nenne TFL meine Backuniversitaet. Ohne diesen weltweiten pool of knowledge und Hilfsbereitschaft waer ich nie zu diesem Punkt gekommen.

 Ich schleppe jedesmal kiloweise Ruchmehl heim in die USA,lol, weil es das einfach nicht gibt hier. Ich habe auch angefangen mein wholewheat und Roggen selbst zu mahlen. Der Weizen und Roggen ist in NC gewachsen. Ich freue mich besonders ueber den Roggen, weil es hier nicht einfach ist gutes Roggenmehl und beinahe unmoeglich ist ein richtiges Roggenbrot zu finden. Ich backe ein 66% Roggenbrot und habe treue Kunden dafuer gefunden.

Ich wuensche Dir einen schonen Tag und Happy Baking!

PS Wo in der Schweiz lebst du?

Barbara

Mini Oven's picture
Mini Oven

raise your bread (without added yeast) for the first time is a real "nervenkitzel" waiting out the rises, but well worth it!  

Welcome, 

Mini Oven

Joyofgluten's picture
Joyofgluten

Thank's for the welcome Mini Oven. Actually i did take a step out of my comfort zone for todays bake, no added yeast and no white flour. Yes it does take longer, at the 2.5 hour point into the the bulk proof, i was cursing not having added  a hazelnut sized piece of fresh yeast. At the 3.5 hour point , i changed my mind, divided the dough into 4 -800g loaves, 90 min. later they were in the oven and gave a pretty good spring. will give it a taste in the morning.

cheers daniel 

Joyofgluten's picture
Joyofgluten

Thank's for the messages of welcome

breadsong's picture
breadsong

Hello Daniel,
Welcome, and I hope you will post your breads here :^)
I enjoyed reading about the pieces of equipment you've found at auction -
always fun coming across 'finds' at good prices!

Do you know of Bernd's Bakery? Gorgeous Swiss breads; Bernd writes on his blog:
http://berndsbakery.blogspot.ca/

Best wishes for your sourdough and bread baking,
:^) breadsong

Joyofgluten's picture
Joyofgluten

Hello Breadsong

Yes i'm familiar with http://berndsbakery.blogspot.ca/, i check in regularly there. We live fairly close actually, i intend to soon contact him, hope to pay him a visit.

Regarding used bakery equipment, it does pay to keep an eye open. i believe that there are more than a few home bakers that would enjoy stepping up to slightly larger ovens, mixers, mills etc. All one needs is a little space and good electrical circuits.

Cheers and thanks for the warm welcome

daniel

 

chouette22's picture
chouette22

and welcome to TFL! I am from Switzerland as well, living in the US now. As someone else mentioned above, this forum is my 'baking university' as well, just an amazing site giving me constant inspiration and ideas, not to speak of the incredibly helpful and nice members.

You'll enjoy it here!

Joyofgluten's picture
Joyofgluten

Hello chouette

Thank's for the words of welcome, yes there is something going on here, searchs on the TLF do bring up a wealth of info

cheers

daniel