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Old 13.06.2016, 06:48
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Re: bread making

Thanks a lot, snapsterone. Will try it soon.
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  #22  
Old 13.06.2016, 10:49
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Re: bread making

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I'm new to bread making myself. I'd love a good recipe for Butterzopf. I'm just used to making bread like I learned to in the US and I find it a bit more confusing here.
Here's a typical butterzopf with some grated almonds that we usually have on Sundays. I dont bake with yeast, but with sourdough, so not really sure if you need the recipe, but the ratios should work. I typically use 1/2 water, 1/4 full-fat milk and 1/4 softened, but not melted butter. So for a 600 gr. flour, you will need 400 liquid. Out this this, 200 will be water, 100 will be milk and 100 softened butter and 12 gr. salt. Also, to make it fluffy, leave it a tad underbaked and let rest completely until it reaches room temp.

Re rye breads, typically rye breads here are "with rye" rather than "rye" meaning they have wheat as the main cereal and then add 5-10-15% rye. The gluten in rye is much less than in wheat, this is why you never get good rise with 100% rye breads and they tend to be more dense. On the other hand, it has more sugars, hence the slightly sweeter taste.
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  #23  
Old 15.06.2016, 12:31
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Re: bread making

I make sourdough almost every week (and quite often more). The pointers given by snapsterone are good; you can also have a look for a recipe of the web.

My original sourdough recipe comes from a UK baking book from the Frenchman Bertinet. I have also tried recipes from a Peter REinhart book, and lately from Ken Forkish's book (all three are excellent books nad recommended). Currently I do a hybrid of all three One very good point from snapsterone's post - try baking in a cast iron post (enammeled is even better) like Le Creuset. I do 90% of my sourdoughs this way.

If you really start getting into baking bread, there is no better forum than The Fresh Loaf. Lastly, get familiar with the concept of baker's percentages if you are not alread. It makes swapping recipes, adapting them and scaling up or down extremenly easy (the weight of the flour is 100%, all other ingredients are expressed as a percentage of the flour).

Happy baking!
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  #24  
Old 22.03.2020, 10:37
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Re: bread making

Does anyone have any recommendations for Swiss independent flour mills that sell their products direct to the customer by any chance please? Am ideally looking in the region between Zurich & Luzern if possible but some latitude to head towards Schywz or Aargau if needed.

Have only been baking since Xmas and until now I have been buying flour (T45/T65/T80/Rye & Cereal) from a small mill in the Vosges close to the in-laws that dates back to 1687 and has been in the same family for the last 100 yrs. Keen to go to the source where possible.

Thanks in advance!
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