Worthy of a Knight - Götzenburg Bread
Before I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!
These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden-Württemberg region.
Though worthy of Schloss Jagsthausen's long tradition and its noble, iron-fisted ancestor, my bread should meet modern baking standards, not authentic medieval bread tradition (weevil-count over 100/kg!)
I also aimed for a bread that was not too fussy, and could be prepared either by the pastry chef of Schlosshotel Götzenburg's fabulous restaurant or outsourced to a local bakery. Therefore no holey loaf à la Tartine, and no overly complicated procedure.
Introducing a porridge to power up the hydration without making a whole grain dough too wet - this idea I happily took from Chad Robertson's "Tartine No. 3". It would work its magic in my less holey bread, too.
BreadStorm did the math for me, and this is the result (re-directing you to my Blog "Brot & Bread")