The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie from Germany

harrygermany's picture
harrygermany

Newbie from Germany

Hi everyone,

I'm a newbie from Germany. New to this forum and not very well doing with English.

With baking bread I am not new.

My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.

And also wheat breads with a poolish made of a tiny bit of yeast.

I am not perfect with baking bread, and so I hope to learn a lot here.

Harry

Rosalie's picture
Rosalie

Welcome to the forum, Harry.  We look forward to hearing about your breads.

Rosalie

goetter's picture
goetter

Herzlich willkommen Harry.

Luber's picture
Luber

Hi Harry - Look at this guy's website. http://samartha.net/SD/index.html

I posted a recipe here too: search for "Ersatz Hopfister Oko-Schwabenlaib sourdough rye"

Have fun - Dave

harrygermany's picture
harrygermany

Hi Dave,

that loaf looks fine.

Will check your website tomorrow.
Now it is allmost midnight and I'm getting tired.

Read you again.

Harry




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Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

ehanner's picture
ehanner

Harry, there are quite a few folks here that enjoy whole grain breads and Germain style breads in particular. I think you will find yourself in good company at The Fresh Loaf. I hope you have the ability to post images so we can see you work and learn from your experience.

Looking forward to seeing your work.

Eric 

BrettW's picture
BrettW

Hallo Harry,

Ich spreche auf Deutsch nicht so gut, aber versuche ich einmal hier. Willkommen in Fresh Loaf Forum. Ich backe gern auch Vollkornbrot mit Sauerteig, und oft lese ich diese Forum: www.der-sauerteig.de.

Hoffentlich haben Sie hier viel Erfolg, weitere Rezepte zu finden, und Ihren Englisch zu verbessern.

Tschuss

Brett
in San Francisco

harrygermany's picture
harrygermany

Hallo Brett,

herzliche Glueckwuensche zum sehr guten Deutsch!
Ich wuenschte, ich koennte so gut Englisch sprechen und schreiben.

Im Forum von Poet bin ich auch bisweilen.

Auf einen Austausch von Tips beim Backen mit Vollkornmehl freue ich mich, denn da habe ich noch nicht so sehr viel Erfahrung.

Gruesse nach Frisco

Harry

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Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

harrygermany's picture
harrygermany

Hello all,

thanks a lot for your hearty welcome.
Hope to be able to exchange experience and know-how with every single of you.


Four hours ago I finished a rustic round rye-wheat bread.
For the hearth loaf I used a 3 stage sourdough, assisted by a little yeast (for not have to wait too long for the dough to rise).
100% wholemeal with 80% rye and 20% wheat, hydration 80%.
The crumb was rather light, elastic and extensible, the thin crust dark brown, crisp and tasty.

This was my first 100% wholemeal bread, and so I am very happy that my planning succeeded.


Read you again in near future.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

leemid's picture
leemid

Harry,

I love the sound of your bread. Would you be so kind as to post your recipe and process, including delicious photos, so we can share in the experience? I love this kind of bread.

Thanks,

Lee

harrygermany's picture
harrygermany

Hi Lee,

these breads do not only sound good, they also taste good.

When I started to bake breads some years ago, I tried to have better breads than the professional baker in our village.

It took me a few years and some setbacks until I succeeded.
I am still far away from being perfect, but that is what happens to amateurs who do not have the same working conditions every day like a professional has.

As I am very new in this forum and as it will take a time since I have read the most important parts, I already thought of just to describe how I make a good bread here in Germany.
And afterwards one can discuss what is good and what is not so good, and what can be transfered to American conditions and what has to be changed.

So as this is the part for introductions and saying hello, where in this forum would be the appropriate place to post a recipe with the whole story from the pure flour to a tasty loaf?

I will do that during the next days. It takes time as I have to translate everything from German into English, and my English is poor. No practise at all.

With fotos I have problems. I will try to solve the problems.

Read you again.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

leemid's picture
leemid

if  you put it in the general category more people will see it. Others can correct me if I am wrong.

I don't find your English lacking at all. I participate in another blog where there are many from many nations and few of them are as clear as you. It is a pleasure to have you here and I am looking forward to learning from your first-hand knowledge of what we in this very young nation call 'old world' breads. Please pardon me if at any time I sound impatient as I wait for your translations; because I am usually impatient to learn more about great bread.

I appreciate your signature. It makes me think, as good philosophy often does, and twist the thoughts into my own interpretation:-)

Everyone is stranger than someone else, and we all have our own narrowmindedness and intolerence. Open up a little and you may discover you can grow larger by learning from others you once thought were stranger than yourself...

That's my story, and I'm sticking to it.

Lee

bc's picture
bc

Hi Harry,

I'm an American who lives and bakes bread in Switzerland. The biggest problem is the flour. What we have in Europe is NOT the same as what Americans use. I suggest that you consult the amazing websites of  Petra Holzabpfel, such as /www.chili-und-ciabatta.de/ or www.petras-brotkasten.de/Brotlinks.html

 I myself discovered a wonderful piece of meat on Petra's sites. German: Bürgermeisterstück: USA: tri-tip. Switzerland: Babettli. Who knew?

harrygermany's picture
harrygermany

Hi bc,

I rather often visit Petra's websites, but thanks for the tip.
One who tries to bake good bread has to know all these websites.
There is another one, which is different but also helpfull from time to time: http://www.chefkoch.de/forum/1,37/Brot-Broetchen.html

About the difference in flour between Europe and America I have heard.
The American wheat flours seem to have more gluten, which means for baking they are "stronger".

On the other hand in Europe you do not find flours already mixed with yeast or whatsoever. When you buy flour, you just get flour by itself. You add the other ingredients as you like.

And if you order from a mill directly, you have a great range of products to choose from. 5-6 kinds of wheat flour, the same with spelt,  4-5 kinds of rye flour, different kinds of oatmeal.
Also different grains (wheat, rye, oat, buckwheat etc) and seeds (sunflower, pumpkin, sesame, linseed etc).

I hope you will enjoy your "Babettli" :-)

Hear from you again.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.