A sourdough bread made of 100% #heritagegrains #urkorn . More yellow than modern wheat and packed with nutrients. My own mixture of #Einkorn #Emmer #oberkulmerrotkorn #gelbmehlweizen #lichtkornroggen
I used rye sourdough starter, Lievito Madre and my apple yeast water to prepare sourdough levain and preferment. The taste is worth the extra mile.
#wip (sketch) and im working in another birthday present, again with copic Marker, i will continue with #shinobu as soon as im done with this piece ~ • • • • • • • • #traditionalsketch #papersketch #papersketches #papersketches #traditionalartmedium #bakery #brezel #pretzel #bread #germanbread #yuukiru_arts https://www.instagram.com/p/CjV4CVerHEq/?igshid=NGJjMDIxMWI=
แค่ขนมปังกับชีสก็อร่อยแล้ว Just bread n breakfast is good #landhausbakery #landhaus #chessebread #breakfast #germanbread #foodies #foodporn #yum #sauvageelexir #fuckingfabulous #toyboy
When in Köln, my friend bought us some potato bread from Balkhausen. It was so delicious that I decided to try my hand at it. Here were the results of my first attempt.
I’m not disappointed; I think it was pretty good for the first time around. I was a bit worried because it didn’t sound as “hollow” as I expected it, and was quite moist on the underside.
But I cut it open this morning, and it wasn’t bad! Pretty OK, as my German friend would say.
It’s not quite as sour as I remember Balkhausen’s. Next time I might try to overnight the dough to get some additional fermentation. I would use sourdough starter except there was hardly any liquid in the recipe (most of the moisture coming from the potatoes).
Here’s the recipe I used:
300 g peeled potatoes (I used a bit more, figuring I could adjust the flour/water as needed). Cut into cubes and boiled until just barely fork tender.
1T olive oil -- mixed into the potatoes after ricing
1 t each yeast, sugar (mixed the sugar with 5T of the reserved potato water; cooled down to then add yeast, which bubbled up nicely)
300 g flour (I used 100 g whole wheat and 200 g bread flour)
1 t salt
First rise about one hour. Second rise about 40 minutes but perhaps could have gone longer? Baked approx 40-45 minutes at 425F, with a pan of water for steam.
I used a ricer with coarse plate because I was hoping to get small flecks of potato in the bread. As you can see from the photo, I managed some, but I was thinking I might get more. Maybe I should save out a couple of chunks and hand chop those to get some larger pieces.
Anyway, I’m not complaining. I think it’s pretty tasty!