The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread of the world

the hadster's picture
the hadster

Bread of the world

So, when I turned on my computer and went to YouTube, this showed up.

Ankarsrum got a bread expert, Sébastien Boudet of Sweden, and some programming and math folks together and created an algorithm to search the internet for bread recipes and condense it into one recipe.

In today's fractured world, I think using the internet and math to create a recipe that is derived from all of the bread recipes from all over the world that are found on the WWW, is timely.

The recipe has several different flours, is kind of a flat bread, kind of a round loaf, kind of this, kind of that.

I'm going to give the recipe a try.

http://thebreadoftheworld.com

clazar123's picture
clazar123

This is my first experience seeing DL as measurements. I had to look it up. Since it volumetric doesn't that method have the same limitations as cups (US measure)? I was a little surprised to see it was not in grams. My inexperience speaks for itself in this matter.

An intriguing recipe for an individual-sized loaf. I am interested to see what this looks like and may try it as I do have the ingredients in hand. I will have to convert or look through my measuring cups. Perhaps I have a medicine cup with ml measurements.

Thanks! Very interesting and I like the concept of viewing the commonality we all share-worldwide- of eating bread. We share many more similarities than differences. We all need to feel that in this divisive time.

the hadster's picture
the hadster

there is also a picture.  This recipe was baked as one very large round loaf.  I'd say about 12 inches across, and about 1.5 inches high all they way across.

I kinda like the idea.

 

Mini Oven's picture
Mini Oven

The language feature is just above the recipe and you can toggle between languages if desired.  By changing the language, you can get the same recipe in grams.  Try Deutsch or French or a few others that use grams.

A new word for organic ... biodynamic yeast... (as translated from the German.)    Hahahaha!

Is this a new challenge for World Bread Day coming up in October?

If so... I would suggest adding your favourite bread spices or additions to half or part of the recipe and liven it up a bit.

I am surprised to find rye and spelt flour in a world recipe when rye and spelt are difficult to find everywhere in the world.  

hanseata's picture
hanseata

The computer calculated from recipes all over the world the supposedly best tasting combination. It definitely DID taste very good.

hanseata's picture
hanseata

2 weeks ago. It tasted excellent, but needs some tweaking.

The flat shape - no more than 2-3-cm/0.8-1.2-inch thick - in order to create a maximum amount of crisp crust, is a gimmick. As a whole grain bread, this is not really a loaf where you would tear off pieces, like from a flatbread, but rather make sandwiches with. Next time I will shape it into a regular boule.

And the addition of the oil as a last step: you don't know whether this is just to grease the bowl for the following S&F, or whether the oil is supposed to be incorporated, which is not possible with such a fairly large amount (50 ml), just by folding. I incorporated about 30-35 ml.

But, as I said, I did like the taste, and will make it again.

This is the recipe:

BREAD OF THE WORLD

Hot Soaker
100 g cracked rye (rye chops)
100 g boiling water

Final Dough
400 g lukewarm water (ca. 95ºF/35°C)
2 g instant yeast
14 g/3 tsp sea salt
20 g/2 tbsp raw cane sugar
30 g flaxseeds
150 g spelt flour
50 g corn flour (I used corn meal, not starch)
250 g summer wheat flour, sifted (i used whole wheat pastry flour)
20 g soft butter, cut in pieces
50 ml olive oil

DAY 1
In small bowl, pour boiling water over rye chops. Let cool to 100°F/37°C.

Mix together water, yeast, salt, raw sugar, flaxseed, corn flour, spelt flour and soaked rye  until all flour is hydrated.

Add wheat flour and knead for 2-3 minutes at medium-low speed. Let rest for 45 minutes.

Pinch pieces of butter into dough until all is added. Or knead for 2-3 minutes at medium-low speed, until well blended. Using dough scraper, loosen dough from sides of bowl, then pour olive oil between dough and bowl.

Let rest for 2 hours, with 3 - 4 x S&F in 30 minute intervals.

On lightly floured work surface, perform a last S&F, then shape into round with 2-3 cm (!) thickness. Wrap in plastic foil, and refrigerate for 12 hours (overnight).

DAY 2
Preheat oven to 250°C/482 F, with steam pan and baking stone on middle rack.

Place bread on peel and dust with flour (it shouldn't have risen higher than 2-3 cm to bake fast and have a good crust).

Bake for 15 minutes, rotate, remove steam pan, and continue baking for ca. 15 minutes more, until golden brown.