Brot Bread Notes From A Floury German Kitchen edition by Nils Schoener Cookbooks Food Wine eBooks
Download As PDF : Brot Bread Notes From A Floury German Kitchen edition by Nils Schoener Cookbooks Food Wine eBooks 
"Brot - Bread notes from a floury German kitchen" was compiled from the notes spanning more than three years of extensive testing, baking and tasting, carried out by Nils Schöner in a kitchen in Germany.
The quest for baking the best possible bread has resulted in 52 formulas for making anything from yeasted to sourdough breads like the rustic German Vollkornbrot to sweet pastries.
Each recipe has at least one corresponding photograph that illustrates the desired result. Plus, a chapter on baking tips and how to get the best results in a home oven helps you through the process.
The contents of the books are
Recipes
Korntaler
Pain au Levain de Sarrasin
The Salt-Yeast Method
Toast Bread
Pain au Levain
A Classic German-Style Rye Loaf
Pain Au Levain with Walnuts and Hemp Seeds
Ring Bread
Swiss Loaf from Tessin
Linseed Baguettes
Kosakenbrot (Cossack's Bread)
Malt-Beer Rye with Raisins
Apple Danish
Ciabatta Rolls
Oregano-Crusted Potato-Bread
Bauernbrot
An Organic Dough-Improver
Vollkornbrot
French Pavé
Salzstangerl
100% Rye Loaf
German-Style Sourdough Bread
A lighter German-Style Sourdough Bread
Berlin Short Sour
Grainy Rye Meal Bread
Five-Grain Bread
Pfennigmuckerl
'60/40' Rye with Old-Bread-Sourdough Starter
Grünkern-Carrot Bread
Einkornbrot
Spring Bread
Milk Rolls
Guinness-Vollkornbrot
70 Percent rye with a rye meal sourdough soaker
Quarkbrot
Nils’s 60/40
Spelt-Einkorn Bread with Coriander
75% Rye with Linseeds
3-Days Breakfast Rolls
Cheese Rolls
Haferbatzen
Vollkornbrot Reloaded
'75/30' Landbrot
Dinkelvollkornbrot
My All-Day Bread
Früchtebrot (Fruit Bread)
Baguettes with a yeasted poolish (with 'Brush-Steaming' Technique)
66% Rye
60% Rye with Apple-Juice-Soaked Rye Grains
Rustic Baguettes (using retardation)
Kopenhagener
Kleiner Schrotling (Small Rye Meal Loaf)
Appendix
tools and tips
Know your tools - baker's math
Baking Stones
Tips on baking with rye
Tips on baking with wheat
Tips on baking with spelt
German flours and the rest of the world
Dried yeast vs. fresh yeast
How to start and maintain a sourdough culture
How to dry sourdough
How to convert dry sourdough to wet sourdough
Temperature
How to line a rectangular bread tin with baking paper
Slashing
Kneading
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Brot Bread Notes From A Floury German Kitchen edition by Nils Schoener Cookbooks Food Wine eBooks
I agree with the first reviewer - in spite of a missing index and some minor flaws, like spelling mistakes, this book has a recipe collection that's worth the money. I baked the first two breads, "Korntaler" and "Pain au Levain de Sarrasin", and they turned out great. The book is not for beginners, though, you should know the basic modern bread making techniques (see Peter Reinhart's books, and others), and modify recipes accordingly (using steam, for example!).This book comes as e-book only, but generally I prefer print versions of cookbooks. Making notes and changes in e-book recipes (and viewing them later) is cumbersome and rather unpractical, and I normally scribble my cookbooks full of remarks and observations.
I might add that I had the earlier free download version of Nils Schoener's book, but thought it appropriate to show my appreciation for his work by spending some money on the Kindle version.
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Tags : Brot: Bread Notes From A Floury German Kitchen - Kindle edition by Nils Schoener. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Brot: Bread Notes From A Floury German Kitchen.,ebook,Nils Schoener,Brot: Bread Notes From A Floury German Kitchen,COOKING Courses & Dishes Bread,COOKING General,COOKING Methods Baking
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Brot Bread Notes From A Floury German Kitchen edition by Nils Schoener Cookbooks Food Wine eBooks Reviews
I agree with the other reviewers that this is a very helpful book on bread baking. You may access the table of contents & skip around among the recipes & appendices by reading the book through a browser. Use the Cloud Reader to open the book on your desktop & enable the table of contents scroll bar on the left. Only remaning problem is an inability to print the recipes. I confess to keeping my cookbooks in hardcopy only, when available.
Great recipes, pics, and information on European breads. Would be good to have an index, but you can work around it.
Very Good.
Biggest limitation is that everything is in metric proportions. Would be nice to have had volume conversions.
I am new to baking and am excited about these German recipes but bread making isn't really discussed-- so learn that on the web
I got this a few days ago and was bummed to find, after purchasing, that there is no index or table of contents. So I am going through the whole thing and making notes and placing bookmarks myself. It would be nice if both were required for all books. And a thorough description written by would be appreciated. relies on customers to do the work they won't do.
But I must say that I am finding that, as a long time bread baker, this is well worth having. I have played with artisanal breads, as well as American breads, and the instructions for the slashing tops of loaves totally changes the beauty and shape of my loaves. The sourdough starter and method for drying the starter are wonderful. So even though I wish that the description was better and it was easier to access the recipes, this is a real find.
I am including screen shots from the version so you can see what I have mentioned.
ABOUT KINDLE BOOKS
I have purchased a few books and probably won't buy more. The first reason is no color. The second- I thought the books would be very intuitive and easy to navigate- not so. None have had an index and only some have a table of contents. I rely heavily on an index when I search multiple cookbooks for a specific recipe. I can search on the , but it shows every page where the word is mentioned- not the location of the recipe. A real pain. It also just isn't the same as leafing through and glancing to see what you are looking for- it is one page at a time to look on a . Lastly, the books are just boring compared to the real thing. The convenience of having a couple good cookbooks on my iPad to study is nice, but I won't be replacing all my cookbooks with versions.
After our first trip to southern Germany in May, I knew I had to find a way to continue enjoying those incredible flavors and textures of German breads. I tried several recipes that said they were "like" the bread in Germany but it just wasn't there. I searched up and down the internet but this is the only book I could find. Fortunately you don't need anything else. After a week of developing a sourdough starter, I attempted my first loaf of rye bread. I thought the temperatures and times were way too high but I followed the instructions anyway. Absolutely incredible bread in the first try. That was two days ago. Now today I'm going to be making a flax seed baguette and a rye ring bread. I can hardly wait.
Buy the book. If you follow the instructions you won't be disappointed.
I agree with the first reviewer - in spite of a missing index and some minor flaws, like spelling mistakes, this book has a recipe collection that's worth the money. I baked the first two breads, "Korntaler" and "Pain au Levain de Sarrasin", and they turned out great. The book is not for beginners, though, you should know the basic modern bread making techniques (see Peter Reinhart's books, and others), and modify recipes accordingly (using steam, for example!).
This book comes as e-book only, but generally I prefer print versions of cookbooks. Making notes and changes in e-book recipes (and viewing them later) is cumbersome and rather unpractical, and I normally scribble my cookbooks full of remarks and observations.
I might add that I had the earlier free download version of Nils Schoener's book, but thought it appropriate to show my appreciation for his work by spending some money on the version.
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