November 9th, 2009

Weckmänner

WeckmannThis post is a special one for me, because it is post Number 100  and because I write my first post 1 year ago. How time flies!

But back to my topic: Weckmann. Sarah already asked me for a recipe here.

Weckmann comes from the words Weckchen (that are sweet rolls in rhineland) and  Mann (man), so it means sweet roll man.

On 11. November, the day of Saint Martin, children goes through the streets in a latern procession, singing songs about the saint. Afterwards every child gets a weckmann.

Because weckmänner have a very fluffy and soft crumb I decided to use water roux. It is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65°C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.

It works very fine with my weckmänner Continue reading

November 5th, 2009

Yoghurt-rolls

JoghurtbrötchenI like yoghurt in bread very much, as I told before. Yoghurt gives a hint of sourly taste to the bread and elongates the shelf live. So when I saw the recipe for yoghurt rolls at Bäcker Süpkes Blog I know that I had to try them.

Not only I bake the rolls: I found them in  Deichrunner’s Küche,at Chili und Ciabatta and  Bao/Bread. But while the other bakers bake the recipe like it was written, I have to confess two changes: I reduce the amount of yeast and replace the rye with wheat.

The rolls turned out very fine: fluffy with a nice crust and a delicious taste. The perfect roll for breakfast on Sunday. Continue reading

October 25th, 2009

Zopf filled with Nuts

nusszopfAfter our lab moved to the new bio center we are now nearly back to everyday life. Some things are not working as they should, but it gets better every day! In our coffee room we miss the new kitchen (it will be delivered later this month) but we have already tables, chairs, and a coffee machine, so we have all things which are essential for a nice break. Thats why I could bring my birthday cake (with a month delay).

The Nusszopf I bake is a very nice pastry, filled with a soft mixture of hazelnuts, caramelle, cinnamon and vanilla. The filling keeps the zopf fresh so its no problem to bake it one day in advance. Continue reading

October 22nd, 2009

Multigrain Bread with soaked oat grains

Dreikornbrot (2)

The last breads I bake had all a nicely soft crumb but for the next bread I longed for something hearty. So I wake my sourdough and bake a bread with wheat flour, spelt flour and oat grains.  I soaked the oat grains overnight so they get soft but not to soft.

The bread had nice very nice taste, but I overproof it a little bit, so it loose its form a little bit. It does not have an influence on the taste but I am a little bit disapoint because it looks not so nice. Continue reading

October 16th, 2009

Joghurt-Honig-Vollkornbrot mit Pâte fermentée

Joghurt-Honig Brot mit VorteigZorra von 1x umrühren bitte hat zum 4ten Mal zur Teilnahme am World Bread Day aufgerufen. Dem komme ich natürlich nur zu gerne nach. Jeder, der am 16.10.09 ein Brot bäckt und verbloggt oder auch über ein gekauftes Brot einen Post schreibt, kann daran teilnehmen. Man muß nur bis zum 17.10. seinen Beitrag über das Formula auf Zorras Seite anmelden.

Mein Brot für den World Bread Day ist im Grunde kein neues Rezept. In ähnlicher Form habe ich es hier mit Buttermilch und hier mit Joghurt gebacken. Aber diese Variante mit Pâte fermentée gefällt mir am Besten. Es ist so wunderbar locker geworden, dass man nie denken würde, dass es sich hierbei um ein Vollkornbrot handelt! Durch den etwas höheren Buttergehalt eignet es sich auch sehr gut als Toastbrot, doch ich esse es lieber ungetoastet entweder zum Frühstück mit Honig oder mit Salat und Käse als Sandwich. Continue reading

October 8th, 2009

Choclate Pear Cake

Schoko-Birnen-KuchenI do not bake often cake just for my boyfrind and me, because this means eating days and days the same cake! But since I got a small springform (Diameter: 18 cm) for Christmas last year,I can bake tiny little cakes now which are very fast eaten 😉

Today I bake a Chocolate Pear Cake because I found two very ripe pears in the kitchen. The dough is from “Advanced Bread and Pastry” from Michael Suas, I just cut down the sugar amount and used only baking powder instead of baking powder and baking soda.

To mix first flour and butter and then adding sugar and liquids gradually was new for me, and the dough was very thin, but the cake came out perfectly tender and soft. Continue reading

October 6th, 2009

Pumpkin Bread

KürbisbrotAutumn means to me: red leaves, apple scent and orange pumpkins. So what is a better bread for autumn then a pumpkin bread?

The basis for this bread was a recipe for simple bread with poolish, I just replace the water with pumpkin puree. My pumpkin puree contains some water, so I get a soft dough and did not need do add some water.

The bread turned out nice, with a nice orange crumb and a slight taste of pumpkin. But the next time I would add some pumpkin seeds and pumpkin seed oil to enhance the flavor. Continue reading

September 25th, 2009

Whole wheat potato bread

Kartoffel-Vollkornbrot I am back from my holidays and I am back in the chaos. The lab I am working in is moving into a new building and after two years of postponeing the university preponed it now. So instead of having a whole week to pack my stuff in lab only the weekend was left. When we came back I go dirctly to the lab. I was so relived that I sorted everything in advance!

The moving itself was very exhausting and I was to tired to write something in my blog or even to read other blogs. But the main part is now done and today I have a day off because we have a security inspection. We Ph.d. students should stay away because the less persons are around the less mistakes can be done (like entering a lab without labcoat).

So I have time for answering comments, reading other blogs, writing new posts and enjoying Susans weekly Yeastspotting. Of course I bake a little bit, too. A soft whole wheat potato bread! Continue reading

September 15th, 2009

cream puffs

Windbeutel

I do not like frozen cream puffs that you can buy in all supermarkets. They are too sweet and the dough is to soft after defrosting. So I decided today, that I would like to create my own cream puffs . The recipe for  Pâte à Choux is from Michael Suas “Advanced Bread and Pastry”, the filling is the same like the filling of Brioche tropezienne.

The size is the same as from the frozen mini cream puffs. They are perfect snacks with a cup of coffee. Continue reading