I became a bread baking enthusiast a while back watching a video of a Bakery in NYC. The clip started: “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since. Also see my Crusty no-knead French Baguette
To enhance the flavor I add 1/2 cup of dark beer (malt) and 2 tbsp of vinegar to the flour mixture. A secret ingredient I use to improve the texture is Diastatic malt (see below)
The secret ingredient is Diastatic malt powder. Savvy bread bakers use it to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed.
Oder your Diastatic malt powder here:
Some essentials are a Danish Dough Whisk, and of course a Dutch Oven. There is no need to buy a Le Creuset. I had the best experience with these products below you can buy on Amazon. It can be ordered right here on my AngiesWeb website for under $60. Here are some of my choices of Dutch Ovens. The high temperatures will leave black marks, so if you don’t want to scrub pots, choose a dark one, like the black Lodge cast iron Dutch oven.
The Danish Dough Whisk is for me a necessity. I used my hands before, not anymore! Below are several I recommend and can be ordered below
Watch a little video how I prepare the bread dough
I used to bake with a Sourdough starter, but that has to be fed every couple of days. I cannot do this with my schedule, so I use yeast, vinegar, beer and you hardly taste a difference. If you want to bake with Sourdough, I found a website here: Sourdough for Beginners. You can order a starter below:
Ingredients I use:
You will need a Dutch Oven like the ones below below from Amazon. I prefer the dark or black ones from Lodge, because the high heat stains the pot.
Double the recipe below if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F, 55 min, remove cover and bake another 15 minutes until gold-brown. The crust has the most aroma.
Mein Bauernbrot (No knead German Crusty Bread)
Double the recipe below if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F, 55 min, remove cover and bake another 15 minutes until gold-brown. Optional: Add to flour mixture 2 tbsp Wheat Bran/Germ, Flax or Caraway seeds
Add to whole wheat Flour:
- Add to flour mixture 2 tbsp Wheat Bran/Germ
- Add to flour mixture Flax Seeds
- Cover with Oatmeal
- Add to flour mixture 1 tbsp Caraway and/or crushed Anis Seed
Add to white Flour:
- Add to flour and mixture Cranberries and Walnuts
- Add to flour mixture Rosemary with Olives (or Garlic out of a jar) and cover with Parmesan
- Add to flour mixture and cover with Sunflower seeds
- Cover with Roasted Pumpkin seeds
- Add aged Parmesan cubes to the flour
- Add sunflower seeds, grated carrots, flax seeds, add little wine or vinegar to the water (Fitness bread)
Cut up Bread, or slice, and freeze in a plastic bag
Here is the New York Times video, the basic recipe. This is how everything started