The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bauernbrot

  • Pin It
breadbakingbassplayer's picture
breadbakingbass...

Hi All,


Here's some more catch-up blogging.  The top 2 are basically fat baguettes.  The bottom 2 are my made up version of bauernbrot with breadcrumbs.  Enjoy!


Tim





holds99's picture
holds99

 This German Farmer's Bread (Bauernbrot) was made from a recipe in Gini Youngkrantz's Authentic German Home Style Recipes - Fourth Edition (pg. 21).  This bread is made from approximately half rye flour (48.8%) and equal amounts of whole wheat flour (25.6%) and AP flour (25.6%), excluding starter.  The recipe calls for a cup of active sourdough starter along with yeast in the final dough.  Ms. Youngkrantz's recipe produces an excellent German sourdough rye bread very much like the Bauernbrot I remember from Germany.  The recipe calls for "free form" loaves but I used German unlined willow brotforms for the final proofing and placed them on a parchment lined peal and docked them about a dozen times with small 8 inch bamboo skewer slighly larger in diameter than a tooth pick (they held their form nicely) then slid the parchment and loaves onto a baking stone, then a cup of boiling hot water to produce a blast of steam at the onset of the baking cycle.  This recipe calls for a slow-bake on low temp. (350 deg. F. for 70 minutes) with steam.  Instead, I baked them at 450 deg. F. for the first 10 minutes (to get max. oven spring) then lowered the oven temp. to 350 deg. F. for the remaining time.  I checked them at the end of the 70 min. baking cycle and they read 210 deg. internal temp.Howard - St. Augustine, FL 

Bauernbrot (Farmer's Bread) - Gini Youngkrantz:

This German Farmer's Bread (Bauernbrot) was made from a recipe in Gini Youngkrantz's Authentic German Home Style Recipes - Fourth Edition (pg. 21).  This bread is made from approximately half rye flour (48.8%) and equal amounts of whole wheat flour (25.6%) and AP flour (25.6%), excluding starter.  The recipe calls for a cup of active sourdough starter along with yeast in the final dough.  Ms. Youngkrantz's recipe produces an excellent German sourdough rye bread very much like the Bauernbrot I remember from Germany. 

The recipe calls for "free form" loaves but I used German unlined willow brotforms for the final proofing and placed them on a parchment lined peal and docked them about a dozen times with small 8 inch bamboo skewer slighly larger in diameter than a tooth pick (they held their form nicely) then slid the parchment and loaves onto a baking stone, then a cup of boiling hot water to produce a blast of steam at the onset of the baking cycle.  This recipe calls for a slow-bake on low temp. (350 deg. F. for 70 minutes) with steam.  Instead, I baked them at 450 deg. F. for the first 10 minutes (to get max. oven spring) then lowered the oven temp. to 350 deg. F. for the remaining time.  I checked them at the end of the 70 min. baking cycle and they read 210 deg. internal temp.

Howard - St. Augustine, FL 

Subscribe to RSS - Bauernbrot