Ciabatta - WST

Pöt hat geschrieben, dass die Gerste heute nur noch zum Bier machen taugt. Dass aber irgendwie kein Brot mehr draus zu machen ist. Und er hat sogar schon aus Erbsen Brot gemacht.

Die Frage nach dem Münchner Bierkipfel hab ich noch mal in Dieters Forum gestellt. Kannst nachlesen, ob du was falsch gemacht hast.

Tschüss!

Mike

????? What!!!!!
Help I left Germany when I was four and when I came back I could only order food und trink!


Jeremy

Here you are, Jeremy!

translate.google.com/translate?u ... de&ie=UTF8

briefly:
mix it, don't knead it! Sourdough is essential. Gluten nice to have but less important. Barley is hardcore. Enjoyable only with beer.


Cheers!
Michael

Havn't I read something else already this day??
Hey, Jeremy, what' syour problem? Cake?
Tell ma some things 'bout your all-purpose, wht's so ugly?
How much "Lauch" you'd add? Have you used much butter?
When do you add the leeks? AT beginning? After some rest?
Kneading a dough with significant rye intensively will cause a very finepored crumb. Adding some kind of fat even does the same.

Hey, Bierkipf is no ciabatta

Hola Markus,
as you know I lived in Germany, of course not enough time spent to learn making the great bread you guy's enjoy!
I made the bread by mixing,no kneading really, lauch went in after a rest with nuss and another rest period, just it seems like it was a cake sort of crumb rather than a loaf of good rye! It takes practice and someone to guide me in this German bread process, that is why I am here inspired and watching! Will have more chances this august to try and taste when in Switzerland and France as well as England!

Tchüß
Jeremy

Hello Jeremy,

jeremy schrieb: I made the bread by mixing,no kneading really, lauch went in after a rest with nuss and another rest period,

I think that this is the problem with your bread.

It was me who made the Münchner Bierkipf and it was really like a bread. But I kneaded my bread about 10 minutes in a machine at slow speed.
Only mixing will not do the job!