"Detmold Einstufenführung" is the name of a German process developed in the late-1950s for their larger bakeries, and was designed to produce daily sourdough bread in bulk. Below is a shortened version that offers a way to create a mature sourdough within 16 hours. The sourdough can last five-to-ten hours without requiring refrigeration or continuous retardation. Though it doesn't heighten the flavor profile as much as a three-step detmolder, it does lower the prep time.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Hello, can you please recommend few books about advanced German baking techniques and practices ? I’m interested in books for professionals and/or advanced bakers.
Thank you
Hello,
Here is some I have, check the links…mostly in German 🙂
Brotland deutschland 3 https://www.ingerverlag.com/produkt/schrot-korn-und-pumpernickel/https://www.stirthepots.com/2009/04/roggen-the-grain-the-flour-oh-and-its-in-german-too.html,https://www.ploetzblog.de/tipps-und-tricks/meine-brotbackbuecher/,