Monthly Archives: May 2017

May 26th, 2017

Salzweck

Category regional breads, Rolls  Tags: , , ,   17 Responses

Salzweck (1)[5]Another discovery of my search for regional breads is the Salzweck. Its a roll which stems from the region Baden and which is formed in a special way. Its rim is folded in a similar way like used for Kärntener Kasnudeln  or for the Handsemmeln. Its not so difficult to form and to proof this I took a video from the forming process.

The roll comes golden brown out of the oven and provides a fluffy soft crumb under its crisp crust. This is due to the combination of the macial combination of egg yolk, butter, enzyme active malt and vitamin C from the powdered rose hip. To make the flavour deep and complex, I added a Biga to the dough, too. Taken together this yields a beautiful looking roll with great aroma!

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May 20th, 2017

Seed flower

Category Rolls  Tags: , ,   20 Responses

Krnerblte-23Some month ago I bought a apple slicer with two exchangeable cutter one for apples and one for for cubes. I planed to use the cube cutter for making french fries but it works only so-so. The apple cutter is a tiny bit better. But then – while forming rolls- I had  THE idea which save the apple slicer from the waste bin. The cutter is perfect suitable for cutting rolls! Why I didn’t had this idea already much earlier I don’t know. The deep cuts open flower like during baking and I’m totally in love with their appearance.

The inner values of the rolls are beautiful as well: 40% whole grain pushes it to the healthy side, but the crumb is nonetheless fluffy and soft, the crust is crunchy and covered with seeds. It is once again a great roll for our breakfast table!

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May 15th, 2017

Velvety Orange Marmalade

Category Sauces and Spreads  Tags: , ,   20 Responses

Orangenmarmelade-15This is already the third batch of this orange marmalade I cooked in the last month. Partly because the marmalade is so delicious and partly because I tweaked every batch a bit more until I reached a state of perfection (at least for me). The idea of cooking and then pureeing whole oranges I took form Christine Ferbers “Jam bible”. And already the first batch made after her recipe was great. But the bitterness was a bit to strong for me and so I started to tweak. I changed the time for cooking and the ratio of juice and whole fruits.

And I tested different kinds of oranges. My favourite is the Canoneta, but every juice orange is a good choose as the mesocarp (the white thing between rind and fruit) is thinner and so the marmalade is less bitter. But if you can get tangrin I can only highly recommend to add some to the mixture, too. They add a deepness of flavour that is incomparable.

And so the third batch is now a big candidate for the title “Favourite Jam of 2017” and in combination with freshly baked brioche it can replace every cake for me.

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May 12th, 2017

Kieler Semmel (Brotzeit recipe)

Category regional breads, Rolls  Tags: , , , , , ,   No Responses

Kieler Semmel (1)_thumbSince I discovered the Kieler Semmel for me, they rank  very high on my personal favourite roll list. I love their tender crumb and the crisp buttery-salty crust with the slight hint of cinnamon. And so it was an easy decision what recipe I would bake at my course at the Brotzeit.

But the recipe vary a bit form the two recipes already published on the Blog: this time I use poolish as preferment and I had to use more yeast to compensate the short time window in the course. But I added a variant for more time below.

The dough of this rolls is rather firm and can be formed round easily. After forming the rolls need to be  rubbed in a butter mix which works some fat into the seam. This prevents the seam from sticking and so the rolls open nicely in the oven. To get enough butter in the seam needs a bit of practice –  and this can only be gained by practice 😉

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May 6th, 2017

Göppinger Briegel (Brotzeit Recipe)

Category regional breads, Rolls  Tags: , , , ,   12 Responses

Briegel-2_thumbThis was a great weekend in Berlin! The smell of bread was everywhere and I had the change to try so many different specialities. Not only on the Brotzeit Market, but on the evening before as well when all of the participants came together to chat and eat. A lot of the Bakers brought their favourite bread and I spent that evening of sampling nearly 20 Breads. My personal favourites were: a bread with sprouted spelt, a loaf with sprouted sun flower seeds and a ciabatta like bread with hot pepper and olives. But there was a delicious walnut, a bread flavoured with nettles, and different great rye breads as well. The different breads and the interesting conversations about bread, grain and bees at this evening will be inspiring my baking in the next time for sure!

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