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grenzgängerbrot

10/25/2015

3 Comments

 
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Cross border bread, I pick up the flour for this one across the border in Germany. It's made with type 1050 wheat flour from a small regional mill in Rheinfelden.


A separate levian and poolish each make up 10%. Small flake oats are cooked up into a porridge and make up 5%. Total dough hydration is 75%ish. I have 2% honey in there to lend the crumb a slight softness. It dosen't hurt the taste either but also speeds the crust colouring up, which means that it's a good idea to keep a close eye on it during the final baking phase. 
The loaves have a baked weight of 550g and were baked for 55 minutes.
Todays batch turned out pretty well, the crumb has a lovely smell and flavour to it, the crust has a ripping good crunch. I'm still having some issues though with over steaming, I'll cut back slightly on the water next time.
cheers
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*type 1050 wheat flour, I believe is similair to what many in north america would refer to as "high extraction wheat flour"



3 Comments
Karin Anderson link
10/29/2015 01:59:08 pm

Nice scoring!
Your breads look very attractive, and I'm glad that they are only Grenzgänger and not Doppelgänger or (shudder!) Wiedergänger - Halloween is coming :)
I would substitute 1050 with 57% bread flour and 43% whole wheat - you might check out my "Flour Translation" http://hanseata.blogspot.com/2012/05/my-pantry-flour-type-translation.html

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daniel link
11/4/2015 12:26:31 am

Hello Karin
I hope that your Halloween was not an overly scary ordeal this year. The children here are slowly catching on to this candy grab.
The flour combo that you suggest, could well add up to the same overall extraction rate but would yield a very different dough/bread. The special thing about "high extraction“,1050, or Ruchmehl is the absence of large bran particles in a flour that still has the benefits of being dark.
Some baker friends in the US and Canada, tell me that "high extraction" flour is becoming trendy and easier to come by. Sifting whole wheat flour, would be a good alternative for those who can’t find it. The ensuing leftover portion of bran would pass well in a batch of muffins.
Cheers and happy baking to you

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Karin Anderson link
11/4/2015 10:49:24 am

I think you are right. When I baked Dabrownman's Götz-challenge bread, I made an 85% extraction by grinding the flour myself and and sifting it, until I had 15% extracted. Part of the extracted bits were added to the levain. The resulting bread was excellent (I posted it only on my German bread).

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    Hello Daniel here with some bread action out of Baseland Switzerland.
    I started this blog in 2012 to chronicle my micro-baking activities, since then, i've had several important equipment upgrades, new ideas keep flooding in.
     I'm also baking part time away from home which I'm enjoying thoroughly             Thanks for the visit and happy baking 

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