A few days ago my wife decided to make her delicious meat sauce and I volunteered to make a bread to go with it. I didn't have time to create a starter so I made a straight dough based on the German Style rolls I have made before which I posted about here.
I of course had to change it up a little since that's kind of what I like to do. I added some freshly ground whole Kamut flour and used honey instead of sugar.
I wanted a nice light crunchy bread that would be good to mop up the heavy tomato based meat sauce and this did just the trick.
The Kamut gave the bread a little extra nutty flavor while adding a nice yellow hue to the final bread.
For a relatively quick bread without a starter this really did come out pretty good and is worth a try.
Formula
- Porky was happy to eat the crumbs of this fine bread :)
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So what makes this German? The Italian Caputo 00 flour, the Kamut -a proprietary Italian style durum semolina or the Italian olive oil. I think the only thng that makes this German is that ceramic Pig that reminds Max and Lexi where sausage comes from:-)
All that aside. it sure looks tasty enough to sop up any kind of sauce especially your wif's Italian Sunday Gravy ....eeeerrrrr.....I mean..... German meat sauce :-) Had to be absolutely fantastic not to mention delicious no matter what you call it. Love the crust on this one - amazing what Kamut can do to the color of crust and crumb.
Well done and Happy Baking Ian
Okay...you're right! It started out German and now it's a mutt like Lexi and Max :).
Thanks DA. This one was perfect for the task at hand. I will post my other bread which is similar but used a SD starter.
I was going to make a YW bread/rolls this weekend, but it looks like I may have killed my YW starter. I refreshed it twice but my starter has been sitting at 78 degrees since 10 AM this morning and I've got nothing but goop right now.
Might have mix up a SD starter instead as I'm almost done with my bread from earlier this week.
Anyway, thanks for your kind words.
Happy Baking....say hi to Lucy from Max and Lexi!
that you feed the YW like I do, then get a couple packs of it out of the freeer and drop the fruit in the waer with tsp of honey and 1/2 tsp of sugar. Shake it every two hours and leave it on the counter. Should be ready to make bread in a couple of days.
Nope...I never froze my fruit.
I may just have to start again..but not big deal.
Ian: Looks wonderful. Did you grind your Kamut flour? I haven't done that, but am planning to try it. I like the unique scoring as well. I have read about yeast water, but have not made my own yet. Will have to try that as well.
By the way, I will try and convince my husband on the pizza BBQ device, but I figure I should get a nice glass of beer in his hand before I try to persuade him....Best, Phyllis
Thanks Phyllis. I did grind my own but you can also buy it from Breadtopia.com if you don't want to grind it yourself.
Good luck with your hubbie!
Regards,
Ian
and with the use of a low protein flour like Italian 00 it is like a German or Austrian style bread - one kind of the many.
Dear DBM, what makes it an especially German style bread, is, of course, that the original formula for Weizenbrötchen was posted by this German :)
Karin
Thank you Karin. I appreciate you putting onto using this style flour for something other than pizza. I have another SD version I will post shortly.
Thanks for clearing up the German versus Italian thing.....we don't want WW IV starting over this!
Ian
Looks great , Ian!
khalid
Thanks Khalid.
Can't wait to see what you are up to next.
Regards,
Ian