German Brewing

My friend in Berlin and I are always trying to best each other in the bread making department. While he likes darker more rustic beads, I prefer lighter French type Boules. The Germans of course have the greater advantage with the availability of far superior ingredients then do we, however I bested him with the secret flower pot technique. Few days later he wallpapered my phone with texted photos of him drinking Alt at Schumacher. Sign.. at least I had bread to eat.

Took a bread making class in Paris last Sept, below is is the results of our class's efforts. Bread in France has it's own "it" and as with beer, it's mostly about the process but can be screwed up by inferior ingredients. For anyone interested in bread baking, for you a photo I surreptitiously took of the recipe for French it.

What's the flower pot method? I've been using the dutch oven method

10897119_10153095453817162_6211570195874026017_n.jpg (125.38 KiB) Viewed 9034 times

18400_10153095453887162_6372108829098115738_n.jpg (168.71 KiB) Viewed 9034 times

.

Probably roughly similar but the pots are used as domes and don't touch the bread except the edges a bit. The idea is to preheat the pots and your baking stone at ~500f for at least 45 min then drop the round loaves on the stone and cover with dome. They keep in the steam for beautiful crust and more importantly allow better spring and crumb. Pull the domes off half way through baking to brown the loaves. Notice added metal eye bolts for handling with pliers.

Those are some good looking loaves! Really like the spiral from the raising baskets.

Awesome, yea love the circle look

You guys are killing me with those pics!