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Normales Brötchenrezept, und dann die Brötchen direkt vor dem Backen mit Taco Cheese bestreut. War lecker.


Figure 1: Käsebrötchen


Die ersten richtig guten Brötchen, die ich gebacken habe.


Figure 2: Brötchen


I didn't let it cool off in the oven, so it broke up a little. Tasted just fine.1


Figure 3: Quarktorte


I used 1 kg of mixed frozen fruit. I didn't lay them out early enough, so there was still too much water in the fruit. It didn't hinder the taste, but it took much longer to cool because the thickened fruit juice had to cool down.


Figure 4: Fruchttorte


I didn't have a bunt cake form so I baked it in a round cake form. It looked great from the inside and out. I have ordered a bunt cake form for the next time.


Figure 5: Marmorkuchen


I want to make Brötchen, but there are no good recipes anywhere that result in that fluffy airy dough, at least none of those recipes have worked for me. Baguettes have a similar dough, so I am starting here and then I will go smaller. :) They came out allright, not professional quality, but very nice for me. The recipes below are so much more complicated than anything I have tried before, and it paid off.


Figure 6: Baguettes

First time I am using sourdough starter from the recipe of Eric Kayser. His videos on how to make bread and how to make baguettes are fantastic. Way more complicated than any bread baking recipe I have seen in any book, but it is so helpful. He is by far the best teacher of baking skills I have seen.



Mis en place

  • Tools
    • stand mixer
    • thermometer to take the dough's temperature
    • dough scraper
    • dough cutter
    • bread lame
    • water
    • pastry brush
  • Ingredients

    = 100g liquid sour dough starter

    • 330 g water
    • 9g coarse salt
    • 4g fresh active baker's yeast


Including the resting periods this will take a minimum of 4.5 hours

  • Initial dough autolyse2


    • 330g water
    • 500g flour

    Pour the water first into the mixing bowl, then the flour. Sir together. Cover up with baking cloth (kitchen towel) and rest for 1 hour.

    The tamperature of the water must be according to the baker's formula:

    Tair °C + Tflour °C + Twater °C = 70°C

    In my case all three have pretty much identical temperatures.

  • Adding sourdough, yeast and salt
    • 100g sourdough starter
    • 4g active baker's yeast
    • 9g salt

    Put the salt on one side of the bowel and the yeast on the other. Then pour the liquid sourdough starter into the bowl. First mix the dough (on stage 1) then knead the dough (on stage 2-3) for 6-7 minutes.

    Put in on the baker's towel and measure the temperature of the dough with a food thermometer. Stick it into the middle. The temperature of the dough must be 23°C - 24°C. This is tricky for me because I am already starting with all ingredients on that temperature.

    Cover with a baker's cloth. Rest for 1 hour.

  • Cut into 3 pieces

    Cut into 3 equal pieces. Form them into round pieces by folding the edges together. Rest for another 30 minutes.

  • Last resting

    Lightly flour the work surface. Slightly press the round loaf. Roll out the loaf and fold it 3 times. Roll it into baguettes. Place it on the baker's cloth with the seems on top. Cover the dough and leave it to proof for another 2 hours.

  • Bake the baguette

    Score the baguettes with three slashes of the lame. Place them in the oven with the seem on the bottom.

    Bake at 240° for 20 to 23 minutes.

Sourdough starter

Day 1

  • 20g rye flour
  • 20g filtered water (chlorine is bad for yeast)
  • 5g honey

Rest covered at room temperature for 24 hours.

Day 2

  • 40g rye flour
  • 40g water
  • 5g honey

Rest covered at room temperature for 24 hours.

Day 3

  • 80g rye flour
  • 80g water
  • 5g honey

Rest covered at room temperature for 24 hours.

Day 4

  • 80g rye flour
  • 58g water

Rest covered at room temperature for 24 hour and it's ready for use.

This can be stored in the fridge for up to 72 hours, but refresh. e.g. if you have 200g of sourdough starter add 200g of wheat flour and 200 g of water.

For bread use 10% - 20% of the weight of the flour.

If the starter is not working ad 5g, 10g, or 20g honey to the starter.


<2022-01-24 Mon>

======== Mon Jan 24 09:36:10 Central Standard Time 2022 Die normalen Brötchen habe ich mit Taco cheese bestreut. War lecker.

<2022-01-17 Mon>

======== Mon Jan 17 16:04:46 Central Standard Time 2022

Gekauftes Brot is ja ziemlich lange haltbar, auch die Brötchen. Selbstgebackenes Brot muss sofort gegessen werden. Meins auf jeden Fall. Einen Tag später schmeckt es schon nicht mehr.

<2022-01-16 Sun>

======== Sun Jan 16 13:39:40 Central Standard Time 2022

Das Krustenbrot ist superlecker. Eigentlich mag ich die Kruste am Brötchen ja auch am liebsten.

======== Sun Jan 16 12:51:37 Central Standard Time 2022

Another attempt with baguette and Brötchen. It rises allright, but then it falls again. I think I might have to trz to cut the last rising down from 2 hours to less. I'm also going to try 80g of sourdough instead ot 100g. I'm looking at them baking in the oven, and the color is nice. They will be crunchy, but the form is terrible.

<2022-01-15 Sat>

======== Sat Jan 15 19:26:22 Central Standard Time 2022

Waiting for another 2 hours for the bread to proof. I am baking bad :). I'm breaking the rules. The dough should proof now with the seem side up, and then it would be placed on the baking stone. I don't have such a large baking stone, so I use the form, and I fitted the dough already into the form. I also oiled the form and sprayed oil onto the dough. Now I only need to to score the bread. I hope I don't forget it like last time.

======== Sat Jan 15 18:26:00 Central Standard Time 2022

I had forgotten that my oven had a breadproof setting. :) That's where my loaf is right now, proofing for 1 hour.

After I had kneaded the dough for 5 minutes I had taken the temperature: 21.9°C. Not enough. The dough must be between 23°C - 24°C. I added a minute. Still not enough. Another two minutes later finally 23.1°C! In fact that was one minute longer than the recommended max 7 minutes, but I guess baking has to be adjusted to the current environment.

======== Sat Jan 15 17:40:56 Central Standard Time 2022

Crap. I forgot to measure the temperature of the water when I mixed it with the flour for the autolyse. Well, I'm too far in. I can do it better tomorrow. I also got the Brötchenform today. Instead of 250°C for the Baguette I will heat the oven to 230°C. I can't wait! :)



This is just how my mother always made it.


Raymond Calvel is the inventor of the modern method of autolysis. According to the King Arthur Baking Company® "French scientist and bread expert Prof. Raymond Calvel developed this technique in 1974, in response to what he saw as a deterioration in French bread production."

Author: Robert Wise

Created: 2022-01-24 Mon 09:52

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