September 23, 2013 - 12:02am
Hanseata's Cecilienhof Challenge - My Take
Here are some more photos of my 2Kg loaf:
Details of the challenge are here:
http://www.thefreshloaf.com/node/34915/challenge-all-multigrain-breads-fans
and my formula and process description are here:
http://www.thefreshloaf.com/node/34915/challenge-all-multigrain-breads-fans?page=1#comment-268885
Happy Baking,
Juergen
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Comments
Juergen, it's the kind of rye bread I love most!
Nico, Much appreciated
Pumpernickel style multigrain breads are our favorites for a ncie fruit, cheese, cured and smoked meat platter. Another great take on Karin's fun baking challenge.
Yum.
Awaiting more challenges now.
And I'll bet that it doesn't take very much to leave you feeling very full.
Paul
and you had your supper ;-)
if you can restrain yourself, that is ...
Hi Juergen,
Glad to see you joined in on this challenge. Your loaf looks great. Perfect for a meal packed with energy to last through the day.
Too bad we can't all put our loaves down on a table somewhere and do a taste test on all the various versions. Interesting how we each put the ingredients together in a different, yet similar, way.
I was surprised when reading through your formula that you didn't use more rye - see how I have type cast you as a rye kind of baker….sorry. Odd that I would do that since one of the loaves I get the most raves about when I bake it is your 100% Spelt loaf.
Thanks for posting and your photos too. All looks great and perfectly baked. I have still yet to master a long bake without drying out a loaf….Last try was a disaster so I have avoided trying it again but it sure does produce great results when done right.
Take Care,
Janet
is so easy...
Well, sometimes I would be happy to have a slightly more typecast life, but then ... variety is fun!
I used to bake lots of rye - about 15 Kg (i am a hobby baker ...) of 100% rye every Month, plus some Mischbrot varieties.
Now, a great bakery (Flint Owl Bakery from Firle ) moved into the vicinity of the cafe where they sold my rye - the customers won't go there for rye any more. But the cafe are now selling my rice sourdough.
And my Mother-In-Law has been unwell, my wife and I prepared lots of healthy and nourishing food, with the best outcome possible. The most appreciated of the foods are chicken soup, and challah, the Bakery Challah from ITJB, a truly amazing formula.
So, since June, I am making a batch of Rice Sourdough Bread and a batch of Bakery Challah pretty much every week. And my workmates demand Miche Pointe-a-Caillere. Not so much time left for hearty rye...
One really interesting thing about the Challah: Just by practise the volume of my Challah is now a third bigger than it has been in June (for the same weight).
I am really pleased to hear about the 100% Spelt, and I would so much like to taste your bread.
Maybe my 7-year-old will soon succeed in building some Star-Trek like transporters ...
Thank you very much for your thoughtful comment,
Juergen
HI Juergen,
So I wasn't too far off on the type casting. Now I will have to adjust *- )
I will have to check out the challah formula in ITJB. I have always used a combination of Peter Reinhart's and a formula I found posted here by ZolaBlue - I think….…
Interesting to note that your results over time with this loaf are creating a higher rise. Sounds like the dough is teaching you something the more you work with it. At least that is the way I think about my doughs. If I pay attention to their cues amazing things transpire :)
Sorry to hear about your Mother-in-Laws health issues. How very fortunate that she has a family who cares and fixes good food to nourish her. I imagine it makes all the difference in the world. What a wonderful comfort!
Take Care,
Janet
Another great addition to Karin's challenge. *Thumbs up*
Zita
Thank you very much, Zita.
Thank you very much, Zita.
Oh ... Clicked the submit button twice...
That is one hefty loaf of bread! If it is cooked through properly, you should have a winner.
Never baked a horst bandel pumpernickel before... you are brave. Never mind how close it resembles the challenge bread, love yours!
-Khalid
and thank you very much!
If you have the ingredients, and a chance to watch your oven for 12 hours, you should try Horst Bandel's Pumpernickel.
It is not that difficult to make - just a lot to prepare in advance.
Juergen
What a hearty and beautiful loaf Jurgen. I have never tried one of these long bakes yet.As I like to smoke meat for 12-15 hours one would think I can handle this technique. Will have to try soon now that we are in Fall and the temperatures are falling. Thanks for sharing your contribution to the challenge.
Regards
Ian
It is definitely worth it!
These breads are an amazing complement to smoked meats or fish.
I haven't tried curing / smoking yet, my resources are a bit limited here, and we are a mostly non-red meat household.
But in during my childhood we had a farmer rise a pig for us and we got someone in to butcher it when ready. The whole extended family helped. We cured the ham in our basement and then had it smoked by another farmer over the course of some weeks.One of them had still the traditional setup where the space above the kitchen was open, with ham and sausages hanging from the ceiling. There was no chimney, and all the smoke from the kitchen stove went right up under the roof.
Very fond memories.
Thanks a lot,
Juergen