Fortified with plenty of butter, rum soaked raisins and almond paste.
Whilst staring down into the gutter, i noticed this lovely detail in a manhole cover.
Oct. 9 2016, Barcelona
Ectes Holzofenbrot gut ausgebacken!
Having fun yet? you bet.
This little baby was tucked tight in the front right corner of the oven and was sticking around for a second bake....... smoking hot and smelling none too fine, out the back door into the chicken yard with you!
I've recently ordered 40 more baskets, altogether, I now have about 100 at my disposel.
At the end of the work week, I've been cleaning them out with a stiff natural bristled brush.
I then leave them four days to dry out on the racks beside the brick oven.
I've been rather busy the past while, renovating my new work space. I took a baking job on an organic farm, about 20 kilometers from my home. The shop is looking good and I've baked 3 days per week for the past three weeks, I feel like i'm getting the hang of it, step by step.
It's been close to 20 years since I've built fires in a big wood burner, it feels great to be peeling loaves into a brick oven once again.
Here are a few photos of my new shop:
The Verzasca valley is on the south side of the Swiss alps in canton Tessin, Italian is the official language there. Granit is the traditional building materiel, also for baking ovens, we came across a couple on a recent family hike.
Communal oven village of Solongno: I had a look inside, the brick arch was low enough to make it a decent bread oven, it sloped down to the floor at the back, sort of pizza oven style. This oven was built long before pizza was invented though. There would have been sufficient room inside for three adults to lay sleeping bags out and rest for the night....a creepy thought. I estimate that 70 round 500g. loaves would fit in. It was to dark inside to see, but i believe the oven has a single exhaust port up front, directly behind the oven door, that exits under the roof.
Stone is bolted onto the inside of the oven door to work as a heat battery.
The village of Solongno, canton Tessin Switzerland.
The hiking trail a few kilometers south of Sologno passed through this abandoned "stone age" settlement. The oven door was padlocked, it looks though to be built in the same stlye as the Solongno oven, again with no chimney poking out of the roof. The bake oven is located right of centre in the photo below.
A recent batch of an old favourite, hybrid leavened, 80%ruch flour, 10% whole wheat, 10% freshly ground whole rye flour.
Quest for aroma: delicious bread made with two separate porridge concoctions and high extraction wheat flour.
Winter temperatures have finally arrived, that's a good enough excuse to spend an afternoon in the kitchen preparing porridge for bread.
For this batch, I've cracked Spelt(dinkel) in the mill, (almost fine enough to call it coarse flour ) and have immediately stirred it into double the amount of water. I've used a double boiler, and carefully brought the temperature into the range of 58c to 65c. This requires regular stirring and temperature monitoring, over the course of two and a half hours the amylase enzyme, which is naturally present in the grain, converts starch to maltose, the concoction sweetens and darkens in colour.
It is important afterward to deactivate the amylase by heating the mix up into the high 80's celsius.
This is then left overnight and continues to darken as it cools, in the end, it looks as though it contains a hefty shot of molassis.
The formula also contains a second porridge, a simple preparation made with one part small flake oats to four parts boiling water. This is also made the day before and allowed to cool off.
Swiss ruchmehl (high extraction wheat flour) makes up 87% of the dry goods, spelt 8% and oats the remaining 5%. The total hydration is in the 75% range. Total salt 2.1%
As per usual, I've gone with hybrid leavening: the levain made up 15% and 0.5% fresh yeast went into the final dough.
The dough was prepared in the spiral mixer, 10 minutes in low, seven in second gear, end temp. 26c.
The total bulk rest was 90 minutes, the dough was gently stretched out and folded back together at the 60 minute mark. I've scaled the loaves at 675 grams, rounded them firmly then covered the balls with a plastic sheet and given them a 10 minute intermediate proof before molding to final shape. The final proof took place, seam up in bakers linen. (Sieved with low extraction spelt flour) After 90 minutes, I turned the loaves over onto the loading boards and gave them a shallow score with a perpendicularly held razor blade. After a further ten minute rest, I peeled them into the 250c deck oven, and applied a small amount of steam. After 10 minutes the steam was released and the oven temp. reduced to 210.
The total bake time was 55 min, the loaves weighed in at 570 grams.
I get excited eating this bread, slice after slice. The spelt concoction (Aromastück) provides the building block for intense aroma development and a pleasant natural sweetness. The levain balances with a sour note and the oat porridge makes for a moist crumb. The crust is deliciously caramelised and has splendid chew to it
The process is a little time consuming but every few weeks, I seem to find the time to stir up another batch.
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Burebrot/ Farmer Bread with fresh home milled whole wheat and rye
The farmers around here, who bake, normaly don't bother with fancy scoring and they usually jam as many loaves into the oven as will physically pass. Many have no time to bother with preferments.
The term Burebrot is usually tagged to breads with plenty of liquid milk content. Ruchmehl (dark wheat flour) combined with 20% rye flour is typical.
My "Burebrot" interpretaion, is visually similar to the version in books from the Richmond school of baking in Luzern. I'm using fresh home milled flour in the preferments: whole wheat in the poolish, whole rye in the levian. I like to give the loaves a good solid bake, this can be a challenge with the 50/50 milk-water content though, care must be taken to avoid charcoal bottoms. When all goes well, the crust aroma reaches deep inside, the crumb is moist& elastic the bottoms well carmalized.
Hello Daniel here with some bread action out of Baseland Switzerland.