The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ploetzaide Pictures are up on Ploetzblog

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dabrownman's picture
dabrownman

Ploetzaide Pictures are up on Ploetzblog

http://www.ploetzblog.de/2014/04/21/1-ploetziade-auswertung/

Amazing bakling by all

He also announce Ploetziade 2 for Ancient Grains.

MisterTT's picture
MisterTT

a lot of people participating, and a lot of great breads as well.

I am stumped by this one though:

"Roasted" by John. With sourdough wheat flour and cooking pieces.

What sort of bread could this be? It looks very attractive, but is it a trick of the light that the crumb looks solid, like chocolate? Absolutely love the look.

If anyone has the link to this one I'd appreciate it :)

hanseata's picture
hanseata

Johannes might not have a blog, therefore there's no link. I agree, the bread looks fairly dark and solid.

Amazing, how many different breads were possible from those few ingredients. I thought it was great fun, and I will participate in the 2. Plötziade with the ancient grains, too.

Karin

dabrownman's picture
dabrownman

90% AP or bread flour with 10% rye like recipe called for :-)

MisterTT's picture
MisterTT

toasted, since some sort of water roux was mentioned. I don't think it'd be possible to get a roux as dark as when making gumbo with just water because it would simply burn, but maybe it's something like that?

isand66's picture
isand66

I think DA you probably have 100 plus breads you can enter into the second contest :).

Very interesting to see some of the entries and how many different ways you can use the same ingredients and end up with completely different breads.

dabrownman's picture
dabrownman

she will come up with a new onefor sure.  Kamut is right up your alley too!