The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First post on TFL

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Joan McConville's picture
Joan McConville

First post on TFL

Greetings Fellow Bakers:


This is my inaugural post on TFL, though I have been visiting for the past several months.  I have found the comments and advice posted to be extremely helpful.  What a wealth of information!


I have been an artisan baker for over 10 years and a member of the Guild for about 8.  I was Debbie Wink's partner in crime at the KA class this past January in Vermont.


My question today revolves around the 4th of July and Bratwurst. You see, I am originally from Wisconsin and it just isn't the 4th without brats! I am in search of a formula for a rye bun.  I would be most appreciative for any assistance.


Thank you and best regards,


Joan


Washington, DC

Mini Oven's picture
Mini Oven

Really!  I suppose it could be done...   They are normally served with hard white bread, like a kaiser roll or semmel.


A low rye recipe is what you're looking for.  Something under 15%.  With a hot dog shape but wider?  (Are the brats going inside the bun?)  How about soft... how firm should the crumb be?  And the crust?   With or w/o sauerkraut (with lots of drippings 'n' onions and caraway seed)?


Just trying to help here....   What part of Wis?  Welcome to TFL!


Mini

Joan McConville's picture
Joan McConville

Sure...why not rye.  A shorter, wider bun than a hot dog bun, but otherwise the same qualities. And yes, absolutely w/sauerkraut...and mustard.


From Watertown originally (southeastern Wis.)


Thanks for your reply, Mini.


Joan

Mini Oven's picture
Mini Oven
Joan McConville's picture
Joan McConville

Thanks, Mini.  I found a Rye Kaiser roll on the KA website that I might try.  Thanks again for your help.


Happy 4th from the Nation's Capital!


Joan

Debra Wink's picture
Debra Wink

Joan!


How did you sneak in without me noticing? Sorry, I can't help with the buns, but welcome to The Fresh Loaf :-)


Debbie