Bröterich's blog

This is an older way of baking bread, probably unique to Germany and other German speaking countries. The dough is placed and baked in a wooden frame (Holzrahmen). I used the dough of a basic miche but placed in a frame made of maple wood. It makes a wonderful moist bread.

Thanks to Benito (https://www.thefreshloaf.com/node/72099/sourdough-fougasse#google_vignette) I tried it myself, and I was very happy with it.

Brioche Bread

Wonderful smell in the house - Happy Easter to everyone.

My attempt at making this bread. There were two loaves, nearly square. They expanded and matted together in the oven. Pleasant taste, good expansion and open crumb.

Inspired by Breadtopia and copied: https://breadtopia.com/tourte-de-seigle-100-rye-bread/

The only difference, I added an overnight retardation in the fridge because my kitchen was too warm.

Since I don't have a mill I used dark rye flour.

I am very pleased with the result, moist and not 'gummy' at all.

Kimmicher, a large bun, weight about 200g, typical for the city of Reutlingen in Germany.

If you like caraway seed, you got to try this. The buns are truly fantastic.

The recipe is here: https://www.ploetzblog.de/2020/12/05/kimmicher/

I'll translate it into English if anyone would like to read it.

Kosakenbrot (Kosake = Cossak)

Made according to the excellent German baker Lutz 

https://www.ploetzblog.de/2021/07/24/kosakenbrot/

slightly more than 50% Rye which you can definitely taste.

I found this recipe in a German paper.

These are really nice, crunchy, and a good alternative to bagels. The basis is a wheat sourdough and they are dipped in syrup and sesame seeds before baking.

My wife and I really enjoy these rolls or buns made out of the same dough as Spiced Cheese and Herb Sourdough (E. Hadjiandreou). I like to bake them so that they have a crackly crust.

This one I baked in a Big Green Egg. I can't say how it tastes, it's still warm.

Recipe here: https://breadtopia.com/whole-grain-sourdough/