Bread
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- Bilsch
- Assistant Brewer
- Posts: 283
- Joined: Thu Mar 10, 2016 12:35 pm
Bread
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.
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- Bilsch
- Assistant Brewer
- Posts: 283
- Joined: Thu Mar 10, 2016 12:35 pm
Re: Bread
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.
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- Brody
- Assistant Brewer
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- Location: Philadelphia, Pennsylvania
Re: Bread
What's the flower pot method? I've been using the dutch oven method
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- Bilsch
- Assistant Brewer
- Posts: 283
- Joined: Thu Mar 10, 2016 12:35 pm
Re: Bread
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.
- Brody
- Assistant Brewer
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- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
- Owenbräu
- German Brewing
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