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
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.
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.
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, 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
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
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,
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 🙂