Came across this. Anyone make it? Any descriptors of the bread?
Googled your title and came up with numerous links-most of them in German. Google translate did a reasonable job on one that I tried.
Thanks. After digging I did see several formulas, with slight differences among them. At the end of the day I'm doing a sour-poolish pre-ferment (from the recipe - I'm getting 41% in preferment flour. Never been this high), small amount of malt (they call for rye malt. I'm using half rye and half English crystal barley malt, T 130), some sugar beet syrup, and, new for me, still not settled on it, some cooking oil. 66% overall hydration. Never used the "Zuckerrübensirup," and am curious because I know at least one member here who finds it less than satisfactory when compared to other options.
There's a 3-sourdough starter I'm eager to try, as it uses rye, wheat and Lievito madre levains.
No crumb shots, unfortunately. Small and regular. They were scarfed nonetheless.
Looks like you have the perfect accompaniment there, too - bread and liquid bread!
Hahahaha, yep. Looking forward to the day, though, when American brewers dump the trend to "NEIPA's," "New England India Pale Ales." Not a fan of drinking hopped milkshakes. Give me clear, clean hoppy ales. Ahem, like...
-Made to request from my son for his graduation party - last brew, and we brewed it together. I no longer brew but I sure miss the sensory aspects of the process. Crazy for it all! This is a hybrid English-American IPA, as requested: English malts including floor malted Maris-Otter and Scottish crystal malt, the spine of English hops with moderate American hopping as an accent. Cloudy because this was finished by dry-hopping with more floral hops. Sat to clearness in the "bright" vessel you see in the transfer.
OK, you got me going. No, not Sam Smith's but mine, a strong porter:
Gorgeous Paul, are you happy with the flavor of your loaf? I’d certainly be happy with how it looks, the cracks in the crust are beautiful.
Thanks Benny, as always your kindness is really appreciated. Yes, we did like the flavor, but the texture was off. I think a lower longer bake might improve it. But I want to bake it again several times to help see if it's something I'm doing (99.999999% sure), the recipe, or entirely possible it's correct, but I've nothing to compare it to. Sure love Lutz's and Bjorn's blogs.
Paul, for Austrian/German breads, have you also checked out Dietmar Kappl's blog at www.homebaking.at?
Some great recipes there from a true Professional.
No I have not! Looks fantastic, thanks for the cite, Lance.