Bread

Discussion in 'Food and Drink' started by mitochondrium, Mar 14, 2020.

  1. mitochondrium

    mitochondrium Friend

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    Since it gets more and more difficult to get good bread in Germany because there are fewer and fewer real bakeries and the other ones simply buy ready made bread mixes which contain I do not want to know which ingrediendts and taste insipid and do not last more than one day, I have decided to make my own bread.
    It took me some time to get the recipe right but now I am quite satisfied with the result. I make a classic three stage sour dough bread, which contains wheat and rye flour.
    First stage is to mix flour with warm water and keep the mix warm in order to start the fermenting:
    After first stage

    rye mix:

    upload_2020-3-14_17-51-35.jpeg

    wheat mix:

    upload_2020-3-14_17-52-10.jpeg

    Second step is just to add more flour and water in order to increase the amount and give it time to ferment.

    You retain some of the stuff for next time and add more flour and I add a mix of coarsly ground rye, seeds and salt mixed with boiling water. This then goes in to baskets and needs again to ferment for some time:

    upload_2020-3-14_17-58-40.jpeg

    After fermentation:

    upload_2020-3-14_17-59-18.jpeg

    Then into the oven and the result looks like this:

    upload_2020-3-14_18-0-9.jpeg

    Any drawbacks? Between preparing bread the sour dough needs to rest in the fridge and it is a bit smelly. Mine has a whiff of acetone and banana oil (Isoamylacetate) you have to put up with that.

    Rewards: Delicious bread which you can tweak to your taste and which does not get stale within a day.

    Lesson learned: DIY is always an option

    Do you prepare your own bread? Let us know.
     
    FatCat, EagleWings, Gaspasser and 8 others like this.
  2. Folsom

    Folsom SARS-Cov-2 Denier - Rando

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    There's nothing where I live. One baker was making really good bread but he mistakenly occupied a retail space and basically put himself out of business right away. The employees went nuts and ran away. Never open a quaint little retail space as a baking space unless you can charge $100 a loaf and sell out everyday. You need real sized ovens where you can bake more than a handful at a time.

    There's another places claiming to make good bread, using unique flours, but it sux.

    It's amazing how hard good bread is to come by in many places. The guy making the good stuff that people from Europe were praising highly, he started out at a farmers market. I guess he should have kept doing that...
     
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  3. pechelman

    pechelman Acquaintance

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    One of my favorite things about traveling to Germany is how easy it seems to get decent bread almost anywhere, even at a train station, compared to most bread we seem to have readily available here in the states. Regardless, I can appreciate and fully support your snobbery and your bread looks amazing!

    Have been working on our brezen here since almost no one understands what they should look or taste like. Most are too bready, taste like butter, are too soft, arent treated in lye, and are just plain sad. Here's a recent attempt of ours. Taste and texture were close, but we clearly need to work on our shaping.

    [​IMG]
     
  4. mitochondrium

    mitochondrium Friend

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    Your Brezn look enticing. With my bread I had to go through quite some iterations to get to where I am now, like they say:

    per aspera ad astra

    Germany boasts a big variety of bread, unfortunately bread made by real craftsmen is getting scarcer and scarcer.
     
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  5. pechelman

    pechelman Acquaintance

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    in an effort to keep this thread going while we're all still mostly staying cooped up.

    We've been playing around with a no-knead recipe with an extended ~4-5day cold fermentation in the fridge.
    So easy and it results in some really great tasting bread with amazing crust.

    [​IMG]
     
    Last edited: Apr 19, 2020
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  6. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    Picture isn't showing up for me.

     
  7. pechelman

    pechelman Acquaintance

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    Hopefully now?
    Thanks for letting me know.
     
  8. crazychile

    crazychile Eastern Iowa's Spiciest Pepper

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    Local bakery in Bohemie district closed down. I wasn't that impressed anyway but it's a shame to lose a family owned business that had existed for so long. Panera Bread killed any hopes of artisan baking in town with their overpriced McDonalds model where the bread looks nice but has no soul. I also curse them for their abominations that they call bagels.

    I have a good recipe for crusty bread that I made a few times and was really good though wouldn't win any beauty contests. Today I mostly make Naan which is awesome hot with garlic butter, or doubles as a chewy tortilla substitute.
     
  9. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    Panera made a lot better loaves 25 years ago. They're definitely responsible for introducing European style breads to places that had very little tradition of it (like the American south and parts of the mid-west). They're pretty much garbage now though.

    I like to make my banquettes at home a little oversized because of them.


    [​IMG]

    [​IMG]
     
  10. spoony

    spoony Spooky

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    Those look lovely, mind sharing your recipe?
     
  11. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    I was watching this Youtube video a couple months ago, he does it just like me, only difference is I use about a little more water in my recipe and I would divide that amount of dough in thirds and cook for about 5 minutes longer.



    700g flour
    560g water
    teaspoon instant yeast
    teaspoon sea salt

    slap and fold 4 times every 45 minutes
    pre-shape into three loaves and rest for 25 minutes
    final shape and proof for 35 minutes
    bake at 450 for 21 minutes turning halfway through
     
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  12. spoony

    spoony Spooky

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    Thank you.
     
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  13. randytsuch

    randytsuch Almost "Made"

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    I've pulled out my 25 year old but still works panasonic bread maker, and starting making bread again.
    Made pizza dough last night, first time I've tried that.
    Not fancy like you guys, but it tastes good, especially when its still warm

    I may try the baguette recipe above though, looks good.
     
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  14. boredpanda

    boredpanda Wow, I made it this far without being a friend?

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    Wow - thanks so much for the introduction to that channel. A retired chef who's found his stride making YouTube videos.
     
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  15. mitochondrium

    mitochondrium Friend

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    Nice to see this thread liven up.

    since the partial lockdown in Germany started it is not only nigh impossible to get bog paper in a shop yeast whether fresh or dried one has become as scarce.
    Given that my son loves pizza I looked for a recipe for a pizza dough without yeast.
    I did find one and the result was not bad at all. It does not rise as much as a normal dough does during baking but it yields a very crisp cracker like bottom.
    Pictures or it did not happen?
    Next time, we were so busy munching the pizza that I could not be bothered with taking pictures.
     
    Last edited: Apr 22, 2020
  16. randytsuch

    randytsuch Almost "Made"

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    I was looking for yeast a few weeks ago. It had become scarce by then, but I found a 2 pound bag in a local place that caters to normal people and restaurants and small stores (Smart and Final for those who know it).
    I have some in a small jar in the fridge, rest of the bag in the freezer. I know from experience it will last in the freezer for a long, long time. And 2 pounds is a lot of yeast, when you only need 1.5 teaspoons to make a loaf of bread.

    I just checked ebay, $25 and up for the same bag I bought for around $5.
     
  17. mitochondrium

    mitochondrium Friend

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    Hi,

    today we had pizza again. I prepared it again with sourdough. Given the fact that fresh yeast is available again I cheated a little bit. With sourdough the pizza gets hard like crackers during baking, so I added about one gramm of yeast to the mix (about 400 gramms of flour). The pizza became a little suppler and we liked it very much.

    Into the oven:

    [​IMG]

    Added non controversial Toppings (prosciutto, spinach, mozzarella di buffala):

    [​IMG]

    Finished after some more minutes:

    [​IMG]

    The sourdough version gives a little zest to the taste of the dough, I like that better than a yeast only dough. The tiny bit bit of yeast makes the pizza less brittle after baking,
     
  18. randytsuch

    randytsuch Almost "Made"

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    Finally found wheat flour and made wheat bread
    [​IMG]

    Came out big so edge burnt a little. Need to adjust recipe
     
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  19. GoodEnoughGear

    GoodEnoughGear Evil Dr. Shultz‎

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    I can't help it...
     
  20. Walderstorn

    Walderstorn Friend

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    I hate you guys just because i am so envious. I love bread, specially freshly baked bread, i mean who does not LOVE it?!
     

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