Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln

On Tuesday a horror scenario unfolded in my Bar Harbor kitchen. Preparing my breads for Wednesday's sale I made the fatal decision to give my doughs the stretch-and-fold treatment instead of just leaving them to the mixer. I had no idea what dark forces I unleashed!Mixing together the elegantly pale Pain de Campagne and it's … Continue reading Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln

SAATKORN – MANY SEED BREAD WITH YEAST

SOAKER170 g whole wheat flour57 g rye flour7 g flaxseeds4 g salt170 g waterFINAL DOUGHall soaker142 g water, more for adjustment 6 g instant yeast227 g bread flour57 g whole wheat flour56 g sesame seeds56 g sunflower seeds, toasted56 g pumpkin seeds, toasted5 g salt19 g honeyegg wash6 g sesame seeds, for toppingDAY 1In the … Continue reading SAATKORN – MANY SEED BREAD WITH YEAST

German Many Seed Bread – Deutsches Mehrkornbrot

Peter Reinhart's "German Many Seed Bread" with its abundance of pumpkin-, sunflower-, flax- and sesame seeds is the right loaf for "granolas", but will also satisfy people whose daily footwear doesn't start with a "B" and ends with "ck". The original version of this recipe from "Whole Grain Breads" is too sweet for my taste … Continue reading German Many Seed Bread – Deutsches Mehrkornbrot