Beebox

Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves full of loaves and rolls looked promising, all with fairly dark crusts - boldly baked, as Ken Forkish ("Flour, Water, Salt and Yeast') would call it. A paradise for crust lovers! Like Forkish, Jochen Gaues is a purist baker, his breads are made with flour, water, salt and yeast. No dough enhancers, no preservatives, no artificial flavoring. Only sourdough and passion for his craft. And he shared his recipes in a beautiful baking book, too. His sunflower seed rolls are hearty, crusty and delicious. (I tweaked the recipe a bit, of course, as I always do). The crumb is rather light and more airy than chewy. You can enjoy them with cold cuts, German meat sala...

Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals , I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf , my Frisian Rye post sparked a bit of a controversy - a Dutch user protested this were not a "real fries roggebrood": a pumpernickel-type bread, dark, and very slowly baked. North Frisian Islands But the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye. A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia - so he should know! Whether real authentic or not - this Fr...