The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Duivekater

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Jw's picture
Jw

Duivekater

I tried something different this weekend, Duivekater. I read about it a while ago in a newspaper and last year we visited the Open Air Museum and received a recipe. It is 'special occasian bread', with Germanic roots, alltough I found a link to the French Hugenotes as well.


You can find the bread in paintings of Jan Steen at the Rijksmuseum, in this particular painting it is leaning against the wall. 


I am not too happy with the result. The dough did not rise as much as expected, I did not follow the recipe for 100% (e.g. warm butter instead of cold). Brioche or Zopf is much softer then this; it tastes more cakelike. I tried Pretzels as well, but failed there with the lye mixture (too high a percentage). The 'simple' bread (full wheat, slow rise, boule) turned out nice. Within a day all bread was gone....




Any tips on a better Duivekater are welcome. I will translate the recipe on request.


Cheers,
Jw.

Comments

trailrunner's picture
trailrunner

feels like I am in the Netherlands again !! We were at the openlucht museum so many times. And the Rijksmuseum. I was in NYC this summer 4 times. My brother lives there and I keep a bike there and ride everywhere. The Van Gogh Starry Night exhibit was at the museum around the corner from his apt. I was so happy to see so many of his paintings in one place. I cried. I would LOVE the recipe. Please post as you have time. I have a lye so can try to replicate the dough. THANK YOU ! c

Jw's picture
Jw

It read like you are just as much a Netherlands fan, as I am a US fan... I was at the van Gogh in spring last year, with friends from the US. Really impressive.

I scanned the recipe, how do I get that to you? I cannot get it to apprear on this site.


Groeten,
Jw.


 


 

trailrunner's picture
trailrunner

http://www.gemeinsamlernen.de/solill/Arbeitsergebnisse/Ess_Brot/regionale_brote/arnhem/index_html?language=en&part=2


 


is this similar to what you used. I was amazed at the story about the shin bone !! Very interesting. c

keesmees's picture
keesmees

the dominant recipe on internet (in dutch) is a good recipe for duivekater. at least almost!


http://www.receptentabel.nl/recepten/recept/?recept=545


 I made my first one this morning after I saw yours. my pics are good, but my comp doesn't recognise the "disk" in my camera anymore, so please have some patience. I'll post it a.s.a.p. (probably have to re-install some software this week).


when I see your pics, two of my problems are yours too:


1 too much egg on it for 25'-30' baking time -> bread too dark


2 you must do some 'acupuncture' with a knitting pin to let the steam off to prevent the oven spring.


 


gr Kees Mees


 


 


 

Jw's picture
Jw

tx, will try that next time. I did the same amount of egg as on Zopf, that nevers gets this brown. Cheers, Jw.

keesmees's picture
keesmees

here they are: jan steens duivekater is nicer of course


 


http://www.flickr.com/photos/9191909@N07/3255506122/


the recipe is under the pic. I adapted the original recipe with a biga with half of the flour, because I wanted a better development of the gluten for this heavy and rich dough to get an opener crumb.


 


http://www.flickr.com/photos/9191909@N07/3254674779/sizes/l/in/photostream/