This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process. A big… weiterlesen
A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen
Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough… weiterlesen
This report will be divided into 3 parts over the coming weeks and will cover grain all the way through to finished flour. The report is divided by: Grain cereals and Grain Types (Structure of the grain…)Flour Types (Comparison… weiterlesen
For my next baking experiment I tried combining the salt-yeast process, a pre-dough, and a long, cold fermentation. Just as with other fermented products like wine and cheese, the long fermentation time increases the richness of flavor. Though these rolls… weiterlesen
My first experiment with the Salt-Yeast process favored this white bread. For me, this white bread is a classic but it has all but disappeared from the market in recent years. The quality of white loaves has been reduced by… weiterlesen
This process is a specialty in making wheat dough. It is used to make elastic, more malleable doughs. A batch is made from yeast and a 10 percent salt solution. The salt-yeast solution is stirred at about 20°C and must… weiterlesen
Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen
A few days ago Karin Anderson asked if I wanted to participate in her blog event “Ein Brot für Götz von Berlichingen“(eng. A Bread for Götz von Berlichingen). The reason for the event was an… weiterlesen
When food is heated, a non-enzymatic browning occurs, the “Maillard reaction”: With this, the reduction of proteins and reduced carbohydrates creates characteristic flavors and color developments. Many wholemeal / whole-grain breads get an intense crumb color due to long baking… weiterlesen
In order to be able to include wholegrain and wholemeal breads in my upcoming posts, I would first like to answer some basic questions on the subject of “wholegrain baking”. Even if the trend is towards light breads with a… weiterlesen
By adding steam, a relatively large amount of heat is suddenly transferred to the surface of the dough. Condensation occurs between the temperature of the dough of approx. 30°C and that of the steam 100°C. As a result, the gluten… weiterlesen