This page (set up just so I could see how Blogger works) is a portal
to our adventures in food and drink, recipes, disasters, triumphs...

Please use the links below or go directly to the real blog from OUR kitchen

` ` `

30 July 2013

July 2013 posts

Tuesday, 30 July 2013
Same Day Bread Reviewed
summary: revisiting Ken Forkish's Saturday White Bread recipe in "Flour Water Salt Yeast"; it turns out that 'same day' bread isn't quite as flavourful as bread made with a preferment;

Sunday, 28 July 2013
Baba Ganoushe (is that the right spelling??)
summary: Eggplant and garlic spread; roasting little eggplants whole on the barbecue; ranting about ingredients in rice crackers; more ranting about our garden parsley, or lack thereof;

Friday, 26 July 2013
An Amazing Spicerub with Dried Rosehips
summary: recipe for Iraqi Chicken from SAVEUR magazine's recipe for 'Djaj Bil-Bahar Il-Asfar'; a new (for us) spice rub with the surprise ingredient: dried rosehips; SAVEUR outdoes itself;

Tuesday, 16 July 2013
Rheinbrot (BBB July 2013)
summary: recipe for Rheinbrot, bread made with Riesling; faking a sourdough; a Bread Baking Babes project; submission for YeastSpotting;
July's 2013 BBB Bread: Rheinbrot  
summary: Astrid's BBB recipe for Rheinbrot, based on one in the forum 'Homo Pistorius (Man Baking)' about wine and bread baking

Thursday, 11 July 2013
Sheesh! Kebabs
summary: adventures with new kebab skewers; great shish kebabs based on Tavuk Kebabi in  SAVEUR Magazine No.157, June/July 2013; SAVEUR comes through yet again; do you have an 'empty' drawer in the kitchen? We do...;

16 July 2013

July's 2013 BBB Bread: Rheinbrot

Astrid (Paulchen's Foodblog?!) wrote the following:

Rheinbrot (BBB July 2013)
Rheinbrot - it got it's name from the fact that there is (Rhein)Riesling used in the bread dough. A wine widely associated by the Winzers located at the Rhein in Germany. I'd like to add, that Austria has a fabulous  Riesling too and that said by me who is not a huge fan of white wine anyway.

The following recipe has been translated form this forum, where the chemics of wine and bread baking being discussed in this post:


50 gram semisweet Riesling
50 gram boiled water, at room temperature
100 gram flour
50 gram of wheat sourdough at 100% hydration

250 gram flour
135 gram water
6 gram salt

1) Mix wine with water and add the sourdough, whisk thoroughly.
2) Add flour  and mix again.
3) The dough ferments at 2 stages:
3a) 4 hours at a temperature 30-32°C, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant, it may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things ;o)
3b) Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover with foil and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.
4) Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it's magic for 40-50 minutes.
5) add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much.
6) Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour. The dough smells fresh now, no smell of the wine.
7) Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.
8) Preheat oven to 240°C.
9) Transfer dough to your baking sheet. Make an incision or two and let it slide on your baking stone.
10) Bake for 10 minutes with steam and without steam like 20 minutes at 200°C.
11) Let cool down for alt least half an hour before slicing the bread.

You should have a bread with a nice soft crust and an airy crumb. Enjoy with some nice glass of white wine to accompany the bread ;o)

Astrid - Rheinbrot

Rheinbrot (BBB July 2013)

Rheinbrot (BBB July 2013)