After a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf to help fill a basket with "Bread for Götz von Berlichingen", to provide Schlosshotel Götzenburg with a better breakfast choice.
In 2007, after baking my way through all my old German bread baking books and Reinhart's "The Bread Baker's Apprentice", I checked for more bread formulas in the internet.
When I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from The Fresh Loaf, Facebook and several congenial blogs to create a "Bread for the Knight with the Iron Hand", I promised myself to try all 30 loaves over time.
One of those congenial blogs is Britta's Brot vom Niederrhein - Bread from the Lower Rhine.
When I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from The Fresh Loaf, Facebook and several congenial blogs to create a "Bread for the Knight with the Iron Hand", I promised myself to try all 30 loaves over time.
Well, let's say, almost all of them: the original 1914 German Army Kriegsbrot I'll better keep in reserve when times get tough.
Dear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand:
YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!
You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's guests of Schlosshotel Götzenburg.
Before I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!
These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden-Württemberg region.
I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.
I am therefore legally:
Fellow bakers, many of you rose to my last year's challenge, re-creating a Vollkornbrot for Schlosshotel Cecilienhof in Potsdam ("When Taste Meets Tradition").
I fully trust you to come up with another loaf with a historical connection - a bread worthy of Götz von Berlichingen, the Knight With the Iron Hand.
This is what it is all about:
After reading Don Sadowsky's guest post "The Hole Truth" on Barbara's wonderful blog "Bread & Companatico", I knew I had met a kindred spirit.
