August 23, 2021 - 12:29pm
Kosakenbrot
Kosakenbrot (Kosake = Cossak)
Made according to the excellent German baker Lutz
https://www.ploetzblog.de/2021/07/24/kosakenbrot/
slightly more than 50% Rye which you can definitely taste.
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Kosakenbrot (Kosake = Cossak)
Made according to the excellent German baker Lutz
https://www.ploetzblog.de/2021/07/24/kosakenbrot/
slightly more than 50% Rye which you can definitely taste.
Comments
This is a very nice looking bread, Tom! Simply great!
Does it matter which bread you use for the toasted and ground bread portion of the formula? Röstbrot (gemahlen), wheat, white, whole grain, etc.?
I have never tried adding toasted bread crumbs or meal/flour to my bread dough, only altus. How does roasting it affect bread?
I don't know the answer. Lutz, the German baker, and others often add a bit of old bread as a soaker to their recipes. I simply toasted 2 slices, broke them into little pieces and added the boiling water. They recommend to grind it, shred (?) it. One of the commentators suggested using crisp bread (Knäckebrot) and someone else said to use bread crumbs.
I guess it adds a bit to the taste.
Tom
Thank you for your answer, Tom.
I think the answer to this twice baking of old bread is for the purpose of storage, rusks, whole or ground, can be stored at room temperature for months. And twice baking them improves their water absorption quality compared to the bread that ages and dries out naturally at room temperature. And then those rusks can be reused in bread baking as a portion of flour in the formula.
I store bits and pieces of old bread that I want to reuse in my freezer, so I never had to roast them.
Your loaf looks perfect Tom. I recently just dipped my toes into the world of rye baking with a 100% rye loaf and I'm interested to try other breads as well. Is the 280 g of wheat flour 1050 essentially whole wheat high extraction?
No it's sold in Canada by BulkBarn simply as bread floor. I believe it's similar to all purpose with a higher protein content.
Tom
Tom I didn't realize that you were in Canada as well. I'm familiar with the bread flour from BulkBarn thanks.