May 20th, 2017

Seed flower

Category Rolls Tags: Polenta, Poppy seeds, Sesame 20 Responses

Some 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: Jam, ohne Gelierzucker, Orange 20 Responses

This 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: Backkurs, Brotzeit, Butter, Cinnamon, Course, Poolish, Salt No Responses

Since 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: Brotzeit, only with yeast, regional, Spelt, wheat free 12 Responses

This 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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April 28th, 2017

Pretzel Burger Buns

Category Rolls Tags: Butter, lye pretzels, Sweet starter. malt 29 Responses

A good burger is always a favourite here – and so the collection for burger buns on the blog is already big. Because Burgers are never a fast food for us, as everything – from fries to buns – has to be homemade. And once in a while we have a new idea what we could try next.

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April 24th, 2017

Brotzeit 2017- Update

Category This and That Tags: Brotzeit, Course No Responses

A short Update for all who wanted to know when my free baking workshops at the Brotzeit will take place:

The course for children takes place from 11:30-12:30 and we will bake “Sweet Turtels” from a sweet braid dough.
The course for adults has the topic “regional rolls” and takes place from 13:30-14:30 .

Half of the slots can be reserved on the market day, the other half can be reserved beforehand by sending a mail to kochschule @ markthalleneun. de .

April 22nd, 2017

New dates for courses and a course review

Category This and That Tags: Backkurs 11 Responses

Let us start with two organisational comments: the new baking course dates are online, including one including one shorter (and less expensive) course for all who wants to have short glance in the world of baking bread. For the May course“Brötchen und Kleingebäck” only some few spots are left! And as the blog lost all thumbnail pictures when splitting up the languages, I now finally linked all thumbnails to the posts, so that the visusal recipe index is working mostly again. This 750 post I had to relink showed me once again how many variants of breads I have already collected here. It is amazing how many different breads you can bake with the pure basics water, flour, salt and yeast.

And some of this variability of bread we tried in the baking course at the beginning of this month. We transformed about 25 kilogramm into 50 Breads, 9 braids and about 110 rolls. And we covered everything from a light and fluffy whole spelt bread, wheat breads and hearty rye breads. And like the last times we designed together a unique “course bread” while I demonstrated how to create an own bread recipe.

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April 17th, 2017

Easter Bunny Buns

Category Rolls, Special Occasions Tags: Bunny, Eastern, Orange, Saffron, Sweet starter 8 Responses

Easter without some Easter Bunny Buns is possible – but somehow sad. Easter Bunny Buns in various shapes belong to my Easter Breakfast since childhood. And so I used some of the dough I kneaded for the Easter bread to form some Bunnies, too.

For an easy shaping two things are important: kneading the dough to full gluten development and cooling the dough for about two hours in the fridge. This solidify the butter and adds some plasticity to the dough. The bunnies I formed with the cold dough are simple but already the forth variant I have on the blog (Here you can find Number one, two and three. Its already a little collection of possible shape 😀 !

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April 16th, 2017

Easter Bread

Category Bread, Special Occasions Tags: Almonds, Eastern, Perlzucker, Raisins, Saffron, sweet bread, Sweet starter, Vanilla 10 Responses

For our Easter Brunch with the family I baked different goodies: a varity of roles, easter bunny buns, a cake with rice pudding and an Easter Bread. The Easter Bread is this year nearly a brioche as it contains a generous amount of butter. The amount of butter and the addition of fruits and nuts makes it necessary to knead the dough to full gluten development. This needs some patient but you will be rewarded with a tender and light crumb which can be torn into long pieces.

The subtle flavour of the sweet starter is accomplished by a mixture of vanila, orange zest and saffron. As an addition the dough contains raisin, almonds and pearl sugar which makes it one of the richer ones in my repertoire. It is a delicious bread which needs no spread, even butter is not necessary, it is able to shine all by its self! Continue reading →

April 15th, 2017

New but old

Category Technical Tags: Blog 20 Responses

The deactivation of the comments for some days made some readers a bit nervous. But no fear – we are not closing the blog but the opposite.

The server crash and the resulting problems with the databases were just another hint to start with something we planed already for some time. And so we used the days before Easter to move the blog on a new, faster server and to change some things in the background. Most of them are not obvious, but one goes down very deeply in the blog structure – we changed the way how the two languages are displayed.

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