I just came across a great Youtube video about a bakery in the Schwäbische Alb in Germany. It shows the baker making Bauernbrot (Farmer's bread) and baking it in his woodfired oven.
https://www.youtube.com/watch?v=KmMySW-6Q-o
Worth a look.
Lance
I just came across a great Youtube video about a bakery in the Schwäbische Alb in Germany. It shows the baker making Bauernbrot (Farmer's bread) and baking it in his woodfired oven.
https://www.youtube.com/watch?v=KmMySW-6Q-o
Worth a look.
Lance
Sounds interesting. Did you forget to add the link?
TomP
Now sorted - thanks TomP
Lance
Thanks, Lance. I enjoyed the video. It reminded me a bit of the one about the solo Japanese baker in the mountains. This German baker looked like he enjoys his life more, and we get to know about some of his bakers' ideas and knowledge. Very enjoyable.
I admire that he measures the water and eyeballs the flour. And that he scores so casually. as if he's Zorro with that small blade.
Rob
That's very interesting.
Paul
Yes, the Baker looks like he's very happy with life!
A few observations on the process: it shows that if you bake the same bread very frequently, you don't need scales or measures - you can indeed do it by eye and feel. Also interesting that he keeps the rye and wheat pre-doughs separate in the mixer bowl while they are resting. Plus it looks like he develops the gluten to some extent in the wheat dough in the spiral mixer before putting with the rye. I know this option has been discussed on TFL in the past.
And always nice to watch a Diosna single diving arm mixer in action!
Lance
By chance I recently found a rather nice Austrian bakng site, called Sam's Kitchen, which I have bookmarked.
https://www.samskitchen.at
I was having a browse at a some of his recipes when I saw a photo of a figure who looked familiar and sure enough, it was the baker I linked to in my original post, Günther Weber.
https://www.samskitchen.at/?p=261
It turns out that he wrote a baking book (surprise!) and Sam has posted a Bauernbrot recipe which will hopefully be similar to that used in the original video, scaled down, of course.
I intend to give it a try sometime.
Note that the flour types are Austrian.
T960 rye = German T997 = light rye
T700 wheat = German T550 = standard white bread flour, 12% protein on the European system
T1600 wheat pretty much whole wheat; maybe a bit less bran
Lance