German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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Russian Rye Bread
As we celebrate #RealBreadWeek Will shares how to make a lovely Russian Rye Bread
THE BEST SCHWARZBROT RECIPE - 100% AUTHENTIC GERMAN BREAD
This is how you make an authentic and amazing German Bread: Schwarzbrot. Using this recipe you will master making this superb tasting bread. This is the bread we Germans love and it features amazing taste and an excellent crust.
First of all - sorry international audience and hello Nordics and Germans. To the outside world this seems like a crime against bread craftsmanship, but to us this one of the best breads that we enjoy. We typically eat a lot rye flour and this bread consists of exactly that, rye flour and even more rye seeds. That's what Korn an Korn translates to, seed to seed. Schwarzbrot translated to Black bread, because of the black color. The color is coming from both the rye flour and typically a little bit of molasses or malt that is being added.
I love to bake this recipe since I can use a lot of discard starter that I have at hand. Plus - it is probably one of the easiest to make breads that I could think of. No kneading, mostly just stirring the ingredients.
Ingredients:
- 400 grams sourdough starter (can be discard)
- 400 gram of rye seeds
- 200 grams of rye flour
- 200 grams of water
- 8 grams of salt
Instructions:
1. Mix together all the ingredients
2. Stir until they are homogenised
3. Place in a covered pot, wait until doubled in size
4. Spray/coat your loaf pan in olive oil
5. Add oats and spread them across the loaf pan
6. Toss in the dough, spread it out
7. Cover the loaf pan
8. Wait at least 2 hours until you see the dough rose/increased in size. You could bake it now, or...
9. Take the dough and place it for another 8 hours in the fridge
10. Preheat the oven to 230°C
11. Place the loaf inside, cover with tin foil, or have a loaf pan with a cover
12. After around 30 minutes remove the tin/cover
13. Bake until temperature in the center of the loaf is 95°C. Took me an hour to get there
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
pH meter to check acidity:
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make your starter more active:
Recommend sourdough bread recipe:
Sourdough starter:
Chapters:
0:00 Intro
1:30 Making the dough
4:18 Shaping the dough
6:00 Baking the bread
#germanbread #schwarzbrot
How To Make Black Sourdough Bread #Shorts | BenGingi
#black #sourdough #shorts #youtubeshorts #bengingi
Black Bread
Another loaf to add to the colorful loaf collection. This beast is made with active charcoal powder from sustainable coconut. Besides being an awesome coloring agent, charcoal powder is known for its health benefits helps with digestion, skin care, teeth whitening and water filtration. You can find the powder in a pharmacy or any health supplies section at the supermarket. What a great loaf, you will love it guys!
Ingredients:
85% white flour
15% whole wheat flour
80% hydration
20% sourdough starter
2.4% salt
1% active charcoal powder
Black sesame for coating
Preparation steps:
- Mix the active charcoal powder in water.
- Add the flour and mix until incorporated.
- Autolyse for 1 hour.
- Add the starter. Mix until incorporated.
- 30 min rest.
- Add salt and a sip of water. Mix until incorporated.
- Perform 5 folds, 30 min rest in between.
- Another hour of rest.
- Preshape. 15 min rest.
- Shape. Once shaped, lightly spray the top of the dough and roll it in the black sesame.
- Place in proofing basket and leave at room temperature for an hour.
- Proof in the fridge till the following morning.
- Score and bake in a preheated Dutch oven at 460F or 240C, with the lid on. 30 min.
- Remove the lid. Bake for another 25 min.
- Cool for an hour.
- Share with your lovers.
- YASSS.
You can find me on Instagram @bengingi
Or on Tiktok @bengingi
#sourdough #sourdoughbread #breadmaking #artisan #artisanal #artisanbread #baker #fermentation #food #homemade #homebake #fresh #recipe #easyrecipe #short #shortvideo #baking #homebaking #BenGingi #bengingibaking #bengingibaked #bensimantov #shorts #youtubeshorts#black #blackbread #charcoal #health #bread #sourdoughbread #blacksourdough #artisan #artisanbread #artisanbaker #bakers #baker #fermentation #homemade #handmade #slow #fresh
Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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Principles of Baking
The Steps of Baking
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#Bread #Baking #ChainBaker