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Brot: Bread Notes From A Floury German Kitchen, by Nils Schoener
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"Brot - Bread notes from a floury German kitchen" was compiled from the notes spanning more than three years of extensive testing, baking and tasting, carried out by Nils Schöner in a kitchen in Germany.
The quest for baking the best possible bread has resulted in 52 formulas for making anything from yeasted to sourdough breads like the rustic German Vollkornbrot to sweet pastries.
Each recipe has at least one corresponding photograph that illustrates the desired result. Plus, a chapter on baking tips and how to get the best results in a home oven helps you through the process.
The contents of the books are:
Recipes:
Korntaler
Pain au Levain de Sarrasin
The Salt-Yeast Method
Toast Bread
Pain au Levain
A Classic German-Style Rye Loaf
Pain Au Levain with Walnuts and Hemp Seeds
Ring Bread
Swiss Loaf from Tessin
Linseed Baguettes
Kosakenbrot (Cossack's Bread)
Malt-Beer Rye with Raisins
Apple Danish
Ciabatta Rolls
Oregano-Crusted Potato-Bread
Bauernbrot
An Organic Dough-Improver
Vollkornbrot
French Pavé
Salzstangerl
100% Rye Loaf
German-Style Sourdough Bread
A lighter German-Style Sourdough Bread
Berlin Short Sour
Grainy Rye Meal Bread
Five-Grain Bread
Pfennigmuckerl
'60/40' Rye with Old-Bread-Sourdough Starter
Grünkern-Carrot Bread
Einkornbrot
Spring Bread
Milk Rolls
Guinness-Vollkornbrot
70 Percent rye with a rye meal sourdough soaker
Quarkbrot
Nils’s 60/40
Spelt-Einkorn Bread with Coriander
75% Rye with Linseeds
3-Days Breakfast Rolls
Cheese Rolls
Haferbatzen
Vollkornbrot Reloaded
'75/30' Landbrot
Dinkelvollkornbrot
My All-Day Bread
Früchtebrot (Fruit Bread)
Baguettes with a yeasted poolish (with 'Brush-Steaming' Technique)
66% Rye
60% Rye with Apple-Juice-Soaked Rye Grains
Rustic Baguettes (using retardation)
Kopenhagener
Kleiner Schrotling (Small Rye Meal Loaf)
Appendix:
tools and tips:
Know your tools - baker's math
Baking Stones
Tips on baking with rye
Tips on baking with wheat
Tips on baking with spelt
German flours and the rest of the world
Dried yeast vs. fresh yeast
How to start and maintain a sourdough culture
How to dry sourdough
How to convert dry sourdough to wet sourdough
Temperature
How to line a rectangular bread tin with baking paper
Slashing
Kneading
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- Sales Rank: #480606 in eBooks
- Published on: 2010-10-02
- Released on: 2010-10-02
- Format: Kindle eBook
Most helpful customer reviews
15 of 16 people found the following review helpful.
no table of contents or index in Kindle version...BUT-
By mmbrownie
I got this a few days ago and was bummed to find, after purchasing, that there is no index or table of contents. So I am going through the whole thing and making notes and placing bookmarks myself. It would be nice if both were required for all Amazon books. And a thorough description written by Amazon would be appreciated. Amazon relies on customers to do the work they won't do.
But I must say that I am finding that, as a long time bread baker, this is well worth having. I have played with artisanal breads, as well as American breads, and the instructions for the slashing tops of loaves totally changes the beauty and shape of my loaves. The sourdough starter and method for drying the starter are wonderful. So even though I wish that the description was better and it was easier to access the recipes, this is a real find.
I am including screen shots from the Kindle version so you can see what I have mentioned.
ABOUT KINDLE BOOKS:
I have purchased a few Kindle books and probably won't buy more. The first reason is no color. The second- I thought the books would be very intuitive and easy to navigate- not so. None have had an index and only some have a table of contents. I rely heavily on an index when I search multiple cookbooks for a specific recipe. I can search on the Kindle, but it shows every page where the word is mentioned- not the location of the recipe. A real pain. It also just isn't the same as leafing through and glancing to see what you are looking for- it is one page at a time to look on a Kindle. Lastly, the books are just boring compared to the real thing. The convenience of having a couple good cookbooks on my iPad to study is nice, but I won't be replacing all my cookbooks with Kindle versions.
10 of 10 people found the following review helpful.
Interesting recipes for experienced bakers
By Dr. Karin M. Anderson
I agree with the first reviewer - in spite of a missing index and some minor flaws, like spelling mistakes, this book has a recipe collection that's worth the money. I baked the first two breads, "Korntaler" and "Pain au Levain de Sarrasin", and they turned out great. The book is not for beginners, though, you should know the basic modern bread making techniques (see Peter Reinhart's books, and others), and modify recipes accordingly (using steam, for example!).
This book comes as e-book only, but generally I prefer print versions of cookbooks. Making notes and changes in e-book recipes (and viewing them later) is cumbersome and rather unpractical, and I normally scribble my cookbooks full of remarks and observations.
I might add that I had the earlier free download version of Nils Schoener's book, but thought it appropriate to show my appreciation for his work by spending some money on the Kindle version.
4 of 4 people found the following review helpful.
Taught me most of what I know about baking with rye!
By J. Baron
Like the previous reviewer I know Nils from his blog and bought his ebook to show my appreciation of his skill, knowledge and kindness to everyone in giving free advice and support to would be bakers. This is a wonderful distillation of the best recipes and thoughts from his blog and I still bake his breads today. Definitely worth a read and more importantly, his recipes work beautifully ! Thankyou Nils!
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