Dieter Buschmanns Hamburger Feinbrot

Master bread baker Dieter Buschmann sent me this formula when I asked him for a typical bread from his region of Germany. Due to different flour types I thought I would link some information regarding equivalents for German and American flours.

Hi Jeremy,

As an attachment you'll find an ExcelFile with my special Recipe.

btw, you can get a better flavor, if you are using a bit (hint) of caraway

Gruss

Dieter Buschmann

This is a delicacy from North-Germany            
from Hamburg.
This is called "Hamburger Feinbrot            
You can bake it with 40% or 50% or 60% of wheat            
            
This Example is (This is my favorite bread, I love it the most!) with 60% rye            
In Germany we are using rye type 997 or 1150            
and wheat type 812 or 1050 for this bread            
it is different from town to town.            
            
In this recipe we are using a 3-stage - sour-dough            
we won't need yeast.            
But you must take care of the time and temperature            
of this stages.   

     

"Hamburger Feinbrot"

1st stage      
Mature starter 2.80 G    Total yield     200   
Rye flour          8 G    temp. of the dough    25 - 26°C    77-78° F
Water               8 G    Freshening   6 hours
Total               16 G            
            
2nd stage               
Sour              16  G    yield of the dough    160   
Rye               92  G    temp. of the dough    23 - 27°C   73° F
Water           52  G    basic sour    8    hours
Total           160 G   
            
  3rd stage       
Sour           160 G    yield of the dough    190   
Rye            200 G    temp. of the dough    28 - 31°C  82-87°F 
Water        210 G    Full sour    3 hours
Total         570 G      
            
final-dough             
Sour          570 G    yield of the dough    166   
Rye           300 G    temp. of the dough    27 - 28   73-82°F
Wheat      400 G       
yeast            8 G (Optional)      
Salt             18 G            
Water       390 G            
Total       1686 G 

Bulk fermentation: 20 - 45 min (if you have more wheat, shorter time is needed)
Baking temp 230 - 250 lower to 210°C  440°  -482°F lower temp 410° F
Total baking time about 45 min

 

Comments

[Dieter Buschmann]

Jeremy,

Brotgewürz = Bread Spice

it is a mixed from some different spices

Nils,

Hamburger Franzbrötchen?

a specially, only in and round Hamburg.
Created by a Baker from Altona in the 19. century.

I think, you'll never tried the original :-)

[Dieter Buschmann]

Jude,

measure the temp of the flour,
the temp of the 2nd stage.

wished temp *3 - (temp of flour) - (temp of 2nd stage) = temp of water

example: your 2nd stage has a temp of 25°C
flour temp 26°C
you wish 27°C in the 3rd stage:

27*3=81-26-25= 30°C temp of water

[Jeremy]

Nils, good to see you back, please do make this loaf, and if it's as good as all your bread endeavours, post and I will link it!

Cheers

[Nils]

Sounds great, shall try it this weekend. But I don't think I will be able to keep to exact temperatures.

I just had a Hamburger Franzbrötchen in Hamburg, which is supposed to be a pastry speciality. But it was disappointing.

I guess you really have to hunt down the good bakers, even in Hamburg (which is a nice city).

Nils

[Jeremy]

Jude, ask Dieter, or take a look at Jeffrey Hamelman's book, he has a whole chapter on rye!

[Jeremy]

@Ulrike, I am thouroughly biased when it comes to Southern food, like Spatzle, maultaschen,Leberkase, etc...Maybe even the bier? I have had Alt bier which is really nice from Dortmund, but now as a mature chef no longer an 18 year old cold war veteran living in Stuttgart and no longer chugging down huge liter size buckets of pilsner or currywurst I should go back and head North!

[Ulrike]

@Jeremy, although Germany is such a small country the cultural differences between the 16 Federal States are wide. And the north is completely different from the south, especially in breads and local cuisine. And if you were only travelling in the south, you don't know about the strong beer in Northern Germany ;-)

@Jude: That was the reason I never tried the 3-stage. But I got a new oven, from 25 °C to 300 °C in 5 °C steps, I'll give it a try

[Jude]

From reading the intro, I knew I already wanted to try it.. And then the term "3 stage" came up. I have no idea how to get to the correct temperature range. Any tips?

[Jeremy]

Hi Ulrike and Susan,
I being a New Yorker find that caraway is great in Jewish rye, in some German breads they're are spice called brotgewürze, (spell check someone?), which include fennel, caraway, coriander and cumin, I kind of like that taste depending on the bread and what you put on it. Of course I only traveled in Southern Germany, around Frankfurt, Crailsheim,close to the Rhine and of course Switzerland so I know how different the taste from one town to the next is, just like the bier!

[Ulrike]

He is right, recipes differ from town to town. I live 100 km north of Hamburg and I'll never buy a bread with caraway, it doesn't met my taste.

I made the experience that the US bread flour is similar to type 812. But the US bread flour needs a bit more water.

And for differences in breads; the "Hamburger Franzbrötchen" is sweet, ours from Kiel was savoury, but we are losing the wide choice of breads these days.

[Susan/Wild Yeast]

Seeing this reminds me that I do want to do more rye bread. Although I probably won't include the caraway -- I used to think I didn't like rye until I tasted one without the caraway and realized that, not the rye itself, was the flavor I'm not too fond of. Thanks for this formula and the link on German flours.