Bread Basket for Götz von Berlichingen
Dear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand:
YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!
You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's guests of Schlosshotel Götzenburg.
Not only your enthusiasm and creativity is amazing - your comments about medieval knights in general, and Götz von Berlichingen in particular, are highly entertaining.
Some of you even tried to figure out what practical considerations might influence a pastry chef's decision on what kind of bread to choose - like using leftovers from the restaurant kitchen and easy availability of ingredients.
I translated all German recipes into English and vice versa. So, if you don't want to be at the mercy of Google-Translate (rather pathetic with bread formulas, but always good for a laugh!), please contact me and I will send you the recipe.
Please, follow me to my blog "Brot & Bread" to see the whole bread basket for the Knight with the Iron Hand.
Comments
with you and all the great brads submitted. What a wonderful challenge! Well done and
Happy One Handed Baking
and give Lucy a kiss! I know she's a very sophisticated, discerning dackel and a praise from her means a lot to me!
Karin
Looks like a great challenge and fun idea. I will have to give it all a closer look.
it was great fun, and the three loaves I tried so far were all very nice.
Karin
As you try a contributed recipe, you should write us a report. I, for one, would love to have a knowledgeable critique of my contribution — good or bad. We (OK, that's the royal we, as I have no idea whether it applies to anyone else) tend to become inured to the faults of our own breads and perhaps blasé about their goodnesses.
cheers,
gary
I tried 3 of the breads so far, all were very nice, and I will continue. I wish I had more time to post :(
Karin
There must be a law against so much fun! (Or maybe it's fattening enough to be legal.)
Please let us know what kind of feedback you get from the hotel. Did they know about this before you sent them the final product?
David
I hate to say it, but I got no reaction from the hotel whatsoever! I had informed them about my idea, when I checked out, and they seemed very interested.
I mailed them a link to the German version of this post, and, also posted it on their facebook page. But they don't seem to care too much about social media, very different from the Schlosshotel Cecilienhof in Potsdam where they were very pleased about our collective effort.
A bit disappointing, yes, but it was so much entertainment for us, and therefore worth it.
Karin
Really great message to the hotel. More than once I have wanted to say something similar, but did not have a batch of recipes to offer up:
...so that your guests will find breads on the breakfast buffet that are a credit to your beautiful hotel (and not bland mass-produced loaves.)
This was not the first hotel where I thought the same, but with all this interesting historic background it inspired me to do something different than a comment on Tripadvisor.
Karin
Thanks for putting this together Karin. It was a lot of fun and it looks like you were able to give the hotel plenty of innovative breads to choose from.
Regards,
Ian
Their loss, if they don't.
At least we had our fun, and could enjoy this challenge. For me this was highly gratifying, and I loved all the funny comments about Götz in all of your posts. As you see, in my little descriptions of the individual breads I quoted from them.
Karin
Your blog post is brilliant, you put so much work into that including the translations, wow! It was so much fun to watch from the sides, I might just give it a try when you do your next challenge. Hope the hotel wakes up and realises how utterly cool this is, as you say - their loss if they don't. I made your einkorn hazelnut bread again (on demand!) and it's one of our favourites! Thanks!
That's a really nice compliment! I do put a lot of work in my translations, playing around with the languages, that's one reason why this took so long.
I'm sure I'll come up with another challenge eventually, and would be very happy if you participate. And, of course, I'm glad that you like my Einkorn Hazelnut Levain!
Karin
Thank you for organizing the challenge and setting up the gallery on your blog. Wonderful work, really! Each submission was also unique and had a lot of thought put into them, it seems. Shame I couldn't contribute earlier. I was just too busy with my regular workload and other bread-related experiments. Perhaps I can participate in your next challenge. ;)
Anyway, thanks again, take care, and all the best,
Zita
with the big operation you have going in Siem Reap. And I'll definitely nudge you again, next time I come up with a challenge.
Take care,
Karin
Hi Karin,
I have been meaning to comment on this but 'life' got in the way and I haven't had time until now.
What a wonderful job you have done in compiling and translating all of our formulas in one very impressive 'paper'. Like a term paper at the end of a semester in University. I love seeing all the loves that you challenge inspired and reading about where they all came from - literally spanning the globe.
I am stunned that the hotel did not respond to you unique and well thought out efforts. As you say - their loss. We win because we now have lots of formulas we can bake for our families….and we are the 'crazy bread people'.
Thanks for thinking up the challenge in the first place and thanks for pulling it all together in such a magnificent way. A job well done.
Take Care,
Janet
You are very kind - I'm very happy about the results, too, and got already several requests for translated recipes, in English and in German. This was definitely a lot of fun and very rewarding (even though the target of our efforts didn't respond).
Take care,
Karin