Browse Tag

Austrian bread

Bohemian Forest Bread/ Böhmerwaldbrot
(Austria/Bavaria/Czech Republic)

Rye %:

86%

Stages:

Stage 1 Rye Sponge, Stage 2 Rye Sponge, Wheat Sponge, Soaker, Final Dough

Leaven:

Rye sour culture

Start to Finish:

20-22 hours

Hands-on Time:

45-60 minutes

Yield:

Two 2 pound/900 gram loaves

I found this bread in Dietmar Kappl’s’ ever-fascinating blog, homebaking.at and was immediately intrigued by its provenance – the region once known as Bohemia, and which today straddles the borders of three countries – Germany, Austria and the Czech Republic. Keep Reading

Crusty Country Rye/Bauernkrustenbrot (Austria)

Crusty Country Rye_slice

Rye %: 66%
Stages: Sponge, Soaker, Final dough
Leaven: Rye sour culture, Yeast
Start to Finish: 15-17 hours
Hands-on Time: 25-30 minutes
Yield: Two 1½ lb./675 g loaves

Austrian rye breads are less well-known than their German cousins, which is a shame because they’re incredibly flavorful. I found the recipe for this well-balanced nutty-sweet-sour country loaf in probably the best of the Austrian bread books, Der Duft von frischem Brot (The Aroma of Fresh-Baked Bread) by Barbara van Melle. The recipe itself comes from Vienna baker Horst Felzl, who, had he been 2 cm taller, as the book states, and qualified for the police academy, would never have become one of Austria’s best bakers. Keep Reading