Brot: Bread Notes From A Floury German Kitchen by Nils Schöner [B0045Y1P9C, Format: MOBI]

Brot: Bread Notes From A Floury German Kitchen by Nils Schoener

Print Length: 154 Pages
Publisher: Amazon Digital Services
Publication Date: October 2, 2010
Language: English
ASIN: B0045Y1P9C
File Format: MOBI

“Brot – Bread notes from a floury German kitchen” was compiled from the notes spanning more than three years of extensive testing, baking and tasting, carried out by Nils Schöner in a kitchen in Germany.

The quest for baking the best possible bread has resulted in 52 formulas for making anything from yeasted to sourdough breads like the rustic German Vollkornbrot to sweet pastries.

Each recipe has at least one corresponding photograph that illustrates the desired result. Plus, a chapter on baking tips and how to get the best results in a home oven helps you through the process.

The contents of the books are:

Recipes:

– Korntaler
– Pain au Levain de Sarrasin
– The Salt-Yeast Method
– Toast Bread
– Pain au Levain
– A Classic German-Style Rye Loaf
– Pain Au Levain with Walnuts and Hemp Seeds
– Ring Bread
– Swiss Loaf from Tessin
– Linseed Baguettes
– Kosakenbrot (Cossack’s Bread)
– Malt-Beer Rye with Raisins
– Apple Danish
– Ciabatta Rolls
– Oregano-Crusted Potato-Bread
– Bauernbrot
– An Organic Dough-Improver
– Vollkornbrot
– French Pavé
– Salzstangerl
– 100% Rye Loaf
– German-Style Sourdough Bread
– A lighter German-Style Sourdough Bread
– Berlin Short Sour
– Grainy Rye Meal Bread
– Five-Grain Bread
– Pfennigmuckerl
– ’60/40′ Rye with Old-Bread-Sourdough Starter
– Grünkern-Carrot Bread
– Einkornbrot
– Spring Bread
– Milk Rolls
– Guinness-Vollkornbrot
– 70 Percent rye with a rye meal sourdough soaker
– Quarkbrot
– Nils’s 60/40
– Spelt-Einkorn Bread with Coriander
– 75% Rye with Linseeds
– 3-Days Breakfast Rolls
– Cheese Rolls
– Haferbatzen
– Vollkornbrot Reloaded
– ’75/30′ Landbrot
– Dinkelvollkornbrot
– My All-Day Bread
– Früchtebrot (Fruit Bread)
– Baguettes with a yeasted poolish (with ‘Brush-Steaming’ Technique)
– 66% Rye
– 60% Rye with Apple-Juice-Soaked Rye Grains
– Rustic Baguettes (using retardation)
– Kopenhagener
– Kleiner Schrotling (Small Rye Meal Loaf)

Appendix:
– tools and tips:
– Know your tools – baker’s math
– Baking Stones
– Tips on baking with rye
– Tips on baking with wheat
– Tips on baking with spelt
– German flours and the rest of the world
– Dried yeast vs. fresh yeast
– How to start and maintain a sourdough culture
– How to dry sourdough
– How to convert dry sourdough to wet sourdough
– Temperature
– How to line a rectangular bread tin with baking paper
– Slashing
– Kneading
– Recommended Books

REAL German bread

After our first trip to southern Germany in May, I knew I had to find a way to continue enjoying those incredible flavors and textures of German breads. I tried several recipes that said they were “like” the bread in Germany but it just wasn’t there. I searched up and down the internet but this is the only book I could find. Fortunately you don’t need anything else. After a week of developing a sourdough starter, I attempted my first loaf of rye bread. I thought the temperatures and times were way too high but I followed the instructions anyway. Absolutely incredible bread in the first try. That was two days ago. Now today I’m going to be making a flax seed baguette and a rye ring bread. I can hardly wait.