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, [1] 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 [2] (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 [3]'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 [4] did the math for me, and this is the result (re-directing you to my Blog "Brot & Bread")
http://hanseata.blogspot.com/2014/08/worthy-of-knight-gotzenburg-bread.html [5]