"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.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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/,