Frankenlaib

Profile picture for user Gadjowheaty
Gadjowheaty on 4 Sep 2023 at 13:39

This is a Frankenlaib, adapted from Björn Hollesteiner aka Der Brotdoc, as well as Brotland Deutschland.  80% medium rye, 20% medium wheat.  1490 grams, 72% hydration, Detmolder 3-stage, No cultured yeast.  0.20% "brotgewürz" or bread spice, very minimal steam - vented after only 2 minutes.  550F - 410F falling temp for the bake, 60 minutes, 200C internal temp.  

Uses the "lupfen" or flipping technique, where the loaf is loaded into the brotform seams down, and it is then flipped onto the peel and into the oven, still with seams down and these natural cracks a result of a dry, uncovered proofing and, in this case, I rubbed a very light but uniform coating of medium rye flour over the loaf - first time, on loading the loaf, second time, at the development of finer cracks, and final time, with about 10 minutes to go for the proof.  Cooling now for cutting tomorrow or Wednesday.

Look fantastic. Is your medium rye comparable to rye type 1150 and medium wheat to wheat type 1050?

Thanks very much!  The rye is 1.15% ash, so yep, I think, fairly close to your 1150?  I am being lazy with the wheat because it's actually Central Milling's T 85 at .85% ash, so no, not a1050.  I've used both the T 85 and their T110, and find the T85 works really well.  For what it's worth, an interesting conversation I had with Björn back in June of '22:

 

On US-DE wheat differences. IIRC, though DE 1050 is ash 0,91-1,20, you felt FR T80 at ash 0,80% (or maybe FR85, 0,85%) was a better fit for DE 1050, as FR T110, ash 1,10%, was probably too dark? I ask because I'm about to tap my larder of my mill's "Type 80 wheat flour," and as before I commit to a large quantity (25-50 lbs), while I really like the T80, I can also get "T85" or "T110" which at least by ash correspond to their French counterparts. Unfortunately I don't know how finely these are milled - only that they are sifted to a standard ash content. Did I recall correctly, your preference was for something along a T80, over T110?Enter

Björn

T80 is a very good flour, very aromatic and very versatile for all kinds of breads.EnterBjörn T110 is much darker and does not give open crumbs, at least the one I tried. But also tastes great.Enter

You sent

OK, thanks. That was my other thought, that even though the T110 has 1,10% ash, it didn't seem to have as broad a spectrum to work with. Yet you guys use DE 1050 as such a fundamental flour - my guess is it must be finer, so the bran doesn't cut so much, or in some way a better base flour than what I think of with T110 (I've used "our" T110, anyway) - yes, tastes great, but really on the rustic side of things, e.g., Arcadian miche.Enter

Björn

-  Here I might mention that Björn kindly sent me quite a bit of different flours from Bio-Mühle Eiling - do you know them?  Among them were several of their "extrafein" line of flours.  I found them extraordinary.  They were whole grain but felt like velvet, and the difference between these and the flours we can get here in the States was totally palpable, both on mixing and in their baking qualities.  Have you tried any of these?

 

 

Awesome thanks for the recipe.  I couldn't believe it when I tried it for the first time - I believe it was the Roggenvolkornmehl.  You guys have such an extraordinary choice of flours.  It also seems to me the relationship you have with millers is different from here?  I get the sense the contact you have with them through their retail shops dotted all over the place is quite a different culture from what we have here. I could be wrong, of course.  Just can't wait to go to Germany and Austria, and visit friends now from the Angebacken community, the mills and bakeries.

Have you baked with Champagneroggen and/or Waldstaudenroggen?

Edit:  Just read your recipe and see you use Waldstaudenroggen.  Very cool.  

There a some millers like Biomühle Eiling, Adlermühle and Monika Drax which are pretty popular among hobby bakers in our region and they give really good support if you have questions regarding their flour. I´m sure you will have a great trip. It´s always interesting to see how things differ among countries. 

That's awesome, good for you.  I exchanged with Monia Drax a little bit, really nice and generous with her thoughts.  You might find this interesting, if you haven't seen it.  

https://brotdoc.com/2016/08/05/die-drax-muehle/

and

https://brotdoc.com/2015/07/12/brotreise-guenther-webers-lorettohof/

I know he's not baking there any longer, but I have Günther Weber´s book and just love the man from that book, as well as from Björn´s descriptions and backstories to his Rezepten nach Günther Weber.  (I learned a new word, actually, from one of those recipes.  "Schnickschnack," and was pleased to see Herr Weber and his work are completely devoid of Schnickshnack!).  So I would really like to visit the Lorettohof, as well as Roswitha Huber´s Kalchkendlalm, which I found magnificent, through Lutz Geißler´s Almbackbuch.  And of course, Frau Drax´s mill.

I would use more brotgewürz, more like 2%. Can't wait to get back to baking again!  

Mini I'm so happy to see you here!  I hope that you're well.  Been a long time.  I've made good friends with an Austrian woman, extraordinary baker, from Bad Ischl.  Incredibly beautiful.  This is her Backstube at home. 



And this is the view from her window, Burgenland:

 

 

We're hoping for a grand baking tour through Germany and Austria over the next few years.

Re bgw., I was guided pretty strongly by Björn´s recipe from his book, which has it at .2%.  Looking through my bakes, I´ve never exceeded .55% (this was a Bersteigerbrot, I think, from one of Lutz Geißler´s books, probably his Almbackbuch), so it would be interesting to go that high.  Just to confirm, I would like to make a "full size" variant, around 1750 grams.  Does that mean you´d go with 35 grams of bgw?  

Sending good wishes from a very Alpless-lad in the midwest!

A tablespoon of my brotgewürz (bgw) weighs 6.6g  and I tend to use up to two tablespoons per 500g flour or 13g which happens to often correlate with a salt content of 2% or a little less of both. (1.8%?)  The container mentions using up to 4 Tablespoons of bgw for 500g flour but that might be a bit much especially when 2/3 of the flour is wheat. The package suggested recipe asks for 2 Tablespoons. It also says that tastes can vary so use your own discretion. So there you have it.

So if my total flour was 1750g, then yes I might use close to 35g bgw.

The Tip: If I put the bgw in the starter I can use perhaps 50% less and economise. Flavour intensifies as seeds ferment with the flour and water.

My eyes are healing but I still have to avoid dust; flour and gardening in particular and no concrete mixing or grinding, sawing, sand blasting or power spraying. ...All the fun stuff!  Reading is a bit tiring but I can manage a few things if I enlarge the type. Reading the scales became very difficult after managing to read recipes. But I'm improving every week. Having difficulty with contrasting type like gray ink or white letters on gray or yellow backgrounds. Amazing how many websites for eye surgery advertise using "invisable" ink. I have difficulty here at TFL with the light brown type as well, almost invisable.  Just wait till the next surgeries are healed and I'll be back to my old self hopefully with better vision.

Mini and all, just a note and I'll probably post it on a separate thread, but doing a Schrotling and taking the bgw up much higher - from 0.2% (Baker's) to 2.2% (again Baker's).  So for this one, 1000 g flour, 20 grams.  Thanks again for the info, Mini.