How to European Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 162: | Line 162: | ||
[https://artisanbreadinfive.com/2009/02/23/german-style-rolls-brotchen-the-crusty-secret-is-an-egg-white-glaze/ by Jeff 23/2/09 BreadIn5] | [https://artisanbreadinfive.com/2009/02/23/german-style-rolls-brotchen-the-crusty-secret-is-an-egg-white-glaze/ by Jeff 23/2/09 BreadIn5] | ||
Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They’re made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. In the book, I concentrated on French-style crust techniques, which tend not to use egg white for high-temperature crisp crusts on lean breads. Turns out that the egg white creates an incredible crust and crumb. | Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They’re made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. In the book, I concentrated on French-style crust techniques, which tend not to use egg white for high-temperature crisp crusts on lean breads. Turns out that the egg white creates an incredible crust and crumb. | ||
=====Oma's Easy No-Knead Artisan Bread (Krustenbrot)===== | |||
[https://www.quick-german-recipes.com/artisan-bread-recipe.html by Gerhild Fulson 1/12/25 Quick German Recipes] | |||
Artisan bread is that rustic, crusty loaf made with just four ingredients: flour, water, yeast, and salt. It’s funny to call it “artisan,” since it’s so simple—but it really does look and taste like something from a master baker! | |||
The original no-knead version came from Jim Lahey from Sullivan Street Bakery and made waves when it hit the New York Times in 2006. Since then, it’s been everywhere. But mine? It’s just a bit easier. Give it a try. You won’t be disappointed. | |||
