Wednesday, September 28, 2011

Brot backen

This weekend I visited my friend in Hamburg and we did a lot of I finally felt brave enough to try some conversions and make bread. There are lots of variables...because the flour is different, the oven is different (convection ovens are very common here to save energy), and of course I had to find gram measurements or use a German recipe. At home, I use the Artisan Bread in 5 Minutes method (the authors/bakers are from Minneapolis!) and I found a German blogger who converted the measurements and gave tips on how to do it successfully in Germany. The results:

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