Foodzeit's blog

I nearly missed out that you guys are celebrating thanksgiving today. So for this occasion, and also because I had to bake something for the bread baking day, organized by www.kochtopf.me, here is my focaccia that we had today. A perfect autumn food that went well with our tomato soup tonight. 

The recipe features whey, an overnight fermentation and some beautiful olives and sun dried tomatoes with some Grand Padano on top. Delicious stuff that focaccia i have to say. Enjoy your festival :)

So, only for you, I was making yet another Wasabi onion bread - without Wasabi :). Only thing that's not so nice is that the bread went a bit flat on my while scoring it.

I have to admit that I also added a cooking piece with barley grains to keep the bread nice and moist AND I tried another stencil design on my bread. Still not perfect I have to admit, but slowly getting there. Here is the bread in all it's "beauty".

So, after promising a few times, here finally is my Wasabi bread. I added 2 spoons of Wasabi and some fried onion pieces to the 1500 g of sourdough.The result is tasty, fluffy, light and got a wonderful crust. A very successful attempt I have to say. I bought myself some cheese and some cooked ham for this occasion. With a slice of tomato and some fresh spinach leave, what a tasty evening snack :). 

So, after my last try to make bread with an overnight retarded fermentation (which I REALLY want to succeed in because it will intensify the flavors of the bread enormously) I made a new attempt. With the help of dabrownman I discussed my last experiment of making a wheat bread with overnight fermentation. The wheat bread was a great success, taste wise, but I had problem with a very compact crumb.

This month, Karen from the “brot and bread” blog was asking bakers on “the fresh loaf” to come together and try to recreate a special kind of multi grain artisanal bread that she has fallen in love with during her holidays in Germany. The sourdough bread was a very moist type of whole wheat bread with plenty of goodies inside.

(The following bread recipe can also be found on my blog, over here.)