Although I have not written a #breadbakers post for a loooong time, I was prolific. I am still baking roughly one or two times a week a loaf of bread and for this rotation I have two new favourites both from an amazing-super-wonderful book: Anita Sumer, Noch verrückter nach Sauerteig. This is her second book (first one is Sourdough mania) and – pity on all of you who speak English – it is not translated. But the book does its name honour (roughly translated: even more crazy about sourdough) because it is full of amazing and for my impressible baker’s soul, very new recipes.
I got the book as a Christmas gift, but shame on me, have only tried two recipes. But these very often.
One recipe is a very dark bread where the baking process begins with fermenting a lot of nuts and seeds.
This sounds complicated, but no, it only means you put the starter into the nuts and not the flour. And it works. Every time. And I may have changed the mix of nuts, seeds, and flour types very liberally. The original bread asks for black sesame, flax, sunflower, millet, rye flour and and and. I may have used walnuts, chia, spelt-rye flour, almonds… you see, very flexible recipe.
To call the second one a bread would be a lie. It is a soft cloud with subtle sweetness which is eaten in a blink. I am talking about Anita Sumer‘s signature bread cake, a bread cake made with sweet sourdough. Her new cookbook has a lot of new cake like concoctions but there is one recipe which is perfect for me, the „a lot from one“ dough. Here she gives the baker an only slightly sweet sourdough which when properly proofed can be used for a jam cake, for chocolate brioche, for sweet fried doughnuts and more. I love this flexibility. Till the last moment I can change my mood from almond filling to poppy seed or to bake the brioche plain.
The first time I made this dough was a complete disaster as I used old lievito madre (ca 1 week old). Please, dear baker, don’t roll your eyes. My lievito madre is very „triebstark“ (no idea how to translate…) meaning I can bake a wonderful bread with the old sourdough, no problems. But for the sweet dough which contains eggs and butter, the old lievito was not strong enough.
Second try with fresh starter worked perfect. Problem solved. But beware the sweet sourdough is no recipe for the spontaneous because as just mentioned, the starter must be fresh and then you need to freshen it up two times with sugar, water, and flour to get it properly fit for baking. I estimate you need to start two days in advance.
But its worth it. The brioche (or what ever you want to make) has a wonderful taste, not a hint of sourness, not too sweet and so cloudy. You notice, I am in love with this sweet sourdough. It is so cute to observe how a tiny ball of dough is getting bigger and bigger
I know it does not look professional as I forgot to brush the loaf, but the taste was so good
Right now, another sweet dough is proofing on the heater, and I am still indecisive if I will fill it with one layer of poppy seed and one with almond paste. Or if I bake it plain….
Thank you @akkippon for hosting the #breadbakers community. If you want to see more beautiful rolls, doughnuts and most of all breads, follow @breadbakers. Or even better grab some flour, soak some nuts and join the #breadbakers community.
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Oh that bread looks very exotic, I love it, a few times I have made bread and sometimes it turns out well and sometimes it doesn't 😅
Ohhh curious: what kind of bread do you make? Do you have a special recipe you like very much?
I mostly use the recipes I already tried often, so I have no bad suprise, but sometimes I want to learn and then... 🤣
I like bread with candied fruit 😄
Interesting, do you have a recipe? Here we have two different versions of bread with candied fruit. One is a whte yeast bread with only a hit of raisins or apricots and the other is a dark, dense bread which consist out of dried dates, raisins, peer etc with nuts and spices. This is made around Christmas.
Here we call the Christmas bread full of candied fruits Panetón, the other is a large white bread, which only has fruits, it does not have many ingredients but the texture is soft and not as dry as Christmas bread
I know a variety of Panetone from Italy (my husbands family is partly from Italy) which is soooooo delicious. Its a fluffy yeast dough with candied fruit and a lot of eggnogs in the dough. Perhaps this is similar to the Panetón you like?
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Ooh I'm curious about the sweet sourdough; a lot of sourdough is too sour for me, but maybe the sweet-sour balance would be good?
You've just inspired me actually because a recipe book would be a good way to practice my German, or my French, or any language really! Hmmmm...
I think the sourness of the sourdough is connected to how often you fresh it up. There is a method to make the sourdough less sour (if you for example forgot it for weeks in the fridge) I think I read it from Anita Sumer, but am not completely sure: You bath it. :-D It only works with livieto Madre like sourdough (in German fester Sauerteig: less water more flour)
But if you use fresh starter instead of the super old one from the fridge the bread I made after her recipes did not taste sour (in my view, but taste can be so different)