The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Schrotbrot (Martin Poet Stoldt)

Barbarat's picture
Barbarat

Schrotbrot (Martin Poet Stoldt)

One of my favorite breads: a real “ wing it formula”:).

750gr of ripe rye SD

750gr medium rye flour

250gr Mixed cracked grains ( whatever is in your pantry)

150gr Sunflower seeds

100gr rolled oats

some ground flax

20gr salt

cover the grains with boiling water the night before baking

then mix all the ingredients to a good consistency ( will need some more water)

I fill 3 Pullman pans with 1000gr dough and some small pans with the rest

ferment at room temp till double ( has been between 5 and 8 hours)

preheat to 480F, bake 15 min@480F, 30min@400F, 25-30min@350F.

let Rest at least a day or two. 

Bread1965's picture
Bread1965

That's a good looking loaf of bread! Well done. I've bookmarked this to try one day. What cracked grains did you use? And when you covered them with boiling water I assume you didn't measure that - just literally until the water covers them or more for continued overnight absorption? Thank you.

Barbarat's picture
Barbarat

Thank you for your compliment. The formula calls for 6 Kornschrot. In Germany you can find all kind of things which are none existing here in the US. I just mixed the cracked grains I had at hand: rye, wheat, spelt and corn. I would say that just one kind works just fine. And yes, just cover the grains well with water. The more you use, the less you have to add to the dough in the morning to get a good consistency. To Beginn with I recommend to calculate the formula down to a smaller amount. Good luck and happy baking.

not.a.crumb.left's picture
not.a.crumb.left

and here is a Brot after my heart but never ventured into this territory myself yet...

Ian Lowe from @apieceofbread got me thinking more about using Schrot in my baking when he pointed out the use of it during his baking demo at GRainz 2019 event. If you are curious it is on You tube and day 3 demos...

He referenced also a German baking book which is sadly out of print...

Your one looks amazing and bookmarked...Do you have a mill and make your cracked Schrot yourself? I first must buy some Pullman tins... Kat

 

Barbarat's picture
Barbarat

Yes I have a Ankarsum Assistant Mixer with a mill attachment. With the later I can crack or mill, from very coarse to very fine. I love this Maschine, a true workhorse. Are you looking for the book” Der Sauerteig, das unbekannte Wesen” by Martin Poet Stolt? If so I might be able to help you out a bit.

i also love the Pullman pans. I bake with or without lid, it depends on the bread.

Happy baking

Barbara

not.a.crumb.left's picture
not.a.crumb.left

yeah...and shall have a look. The author sounded familiar and got it a while ago when visiting family in Germany.

Lovely, lovely loaf... Kat

Barbarat's picture
Barbarat

Thanks Kat and happy reading :)

Barbara

albacore's picture
albacore

This looks good Barbara and I think I will give it a go soon. I also tracked down Lutz Geissler's version. Similar but with a few differences, like the 3 stage leaven. Also watch out as his salt content is incorrect - see the comments.

In fact I get the impression he doesn't like Schrotbrot very much! Possibly on the grounds of it producing a dense loaf.

The other loaf I want to try is the Black Hamster - Schwarzer Hamster from Bäcker Süpke. Have you ever made that one? A recipe for this can also be found on Ploetzblog.

Lance