CHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND

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Fellow bakers, many of you rose to my last year's challenge, re-creating a Vollkornbrot for Schlosshotel Cecilienhof in Potsdam ("When Taste Meets Tradition"). 

I fully trust you to come up with another loaf with a historical connection - a bread worthy of Götz von Berlichingen, the Knight With the Iron Hand. 

This is what it is all about:

My husband and I are romantic souls. We like to visit fortresses and castles, and whenever we travel in an area where those are plentiful, we check for hotels with turrets and moats, commanding views and a rich history.

On our recent trip to Germany we stayed two nights at Schlosshotel Götzenburg in Jagsthausen. The medieval Castle Jagsthausen is the birth place of Götz von Berlichingen.

Götz von Berlichingen (1480 - 1562)

This notorious knight spent his life as mercenary, engaged in the never ending feuds between Emperor, nobility, church, wealthy cities and farmers, losing his arm, being incarcerated, outlawed and re-installed in the process (amazingly, he nevertheless lived to a ripe old age!)

He would have been probably long forgotten, if not immortalized by Goethe in his drama "Götz von Berlichingen with the Iron Hand", who turned the belligerent knight into a pillar of integrity against a deceitful and decadent society - in other words: a German Robin Hood.

Goethe turned Götz into a German hero

When besieged by the Imperial Army and asked by its captain to surrender, Goethe had Götz say the famous (and, in the last part, often quoted) words of defiance: 

"Me, surrender! At mercy! Whom do you speak with? Am I a robber! Tell your captain that for His Imperial Majesty, I have, as always, due respect. But he, tell him that, he can lick me in the arse!"

 

My husband quotes Götz von Berlichingen

Schlosshotel Götzenburg doesn't only offer an lovingly restored medieval environment, beautiful views, and fine dining - its courtyard also serves as stage for the annual theater festival Burgfestspiele Jagsthausen.

One of its highlights, is, of course, the drama about the outspoken knight with the iron hand.

Scene from this year's theater production "Götz von Berlichingen"

The (comparatively moderate) price for our hotel room included breakfast (thankfully, something you still can expect in most German hotels!)

The ambiance - dark paneled dining hall, solemn ancestors looking down from the walls, body armor and tapestry - couldn't have been more appropriate. The dinner the night before had been fabulous, so we had high expectations for the breakfast.

Everything was fine - except for one thing that really matters for this bread loving baker: the rustic looking loaf on the table was sadly lacking - in crustiness as well as in taste!

Breads at the breakfast buffet - a mass produced disappointment

When I asked about it, I learned that it was not baked in a local bakery, but supplied by a whole grocer: hence its blandness and rubbery crust. Not at all worthy of the legacy of a fierce old knight! (He might have fed it to his dogs.)

Grumbling at the breakfast table, I pondered what to do. Whine about it to the manager? Or smite this nice hotel with a nasty comment at TripAdvisor? I had a better idea.

I WOULD GIFT THEM WITH A BREAD!

So, please join me, dear friends, in creating a special loaf, worthy of the noble Götz and his beautiful castle (which is, by the way, still owned by the Berlichingen family!)

Even though this loaf is meant for a medieval castle hotel - please, refrain from submitting an "Authentic Bread" à la Don Sadowsky. The tough old fighter might have had his share of those, while embattled, but he surely would not have served them to guests of his castle.

I won't give you a deadline, most of you are hard working people with little spare time, and if you want to participate, you will bake your bread as soon as you can, anyway.

With Sugarprincess Yushka's help I even managed to create a banner to download for you.


<a href="http://hanseata.blogspot.com/2014/06/challenge-for-fellow-bakers-bread-for.html"><img src="http://img829.imageshack.us/img829/1081/89lg.jpg" border="0" width="277" height="168" alt="Powered by BannerFans.com" /></a>

Every contribution will be posted and linked to your blog (if you have one). You can submit your link as a comment or email me at: drkarinanderson@gmail.com

I will present our results to Schlosshotel Götzenburg, and, hopefully, when any of us visits there next time (it is well worth it!) you'll find a bread that (like Cecilienhof Vollkornbrot) marries taste with tradition.

Schlosshotel Götzenburg

Update 11/13/14: Tataaa! The Bread Basket for Götz von Berlichingen is filled!

REALLY (?) AUTHENTIC BREAD BY DON SADOWSKY

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After reading Don Sadowsky's guest post "The Hole Truth" on Barbara's wonderful blog
 "Bread & Companatico", I knew I had met a kindred spirit. 

Beginning with his nouvel interpretation of Munch's famous painting - how lame seemed my 12th grade essay on the same subject in comparison! - he mused on the holeyness of bread, going back to the caveman's gritty gruel and ending his discourse with St. Chad's holey grail at Tartine.

Eager to further this hole discussion I invited Don to share more of his eye-opening insights with a guest post on my humble blog. He graciously accepted, so I'm happy to present to you:

AUTHENTIC BREAD - YOU'RE DOING IT WRONG!

I have a huge amount of respect for people like Daniel Leader. He treks all the way from the U.S. to Europe and dodges rolling boulders, booby traps and angry natives to find THE guy who makes the best kringenschmaltzenblinkenbrot in the world.

Daniel Leader's French Walnut Bread - not authentic?

Then he spends a decade cleaning out the stables so that the master will teach him the secrets to put in a cookbook for the likes of you and me. I’ve made some of his breads, and they’re fantastic. Authentic breads, people say.

You know another group I have great respect for? Bakers who take difficult ingredients that have been used since the dawn of time to make bricks, and manage to turn them into gorgeous, airy and perfectly shaped loaves better than anything I could make with the finest wheat flour and Peter Reinhart looking over my shoulder making helpful suggestions.

They’ll use 100% einkorn or barley to create a boule that’s better supported than a suspension bridge (and tastier too!).

100% Einkorn - solution to our crumbling infrastructure?

Well crafted, impressive breads? Certainly. Authentic bread like what folks ate in the old days? Not so much. Do you really think that most people dined upon lovingly baked loaves made with golden wheat from tall fronds waving in a gentle breeze and harvested on a sunny afternoon by a smiling Tuscan ragazza in colorful garb?

Snort. Real breads were made with rancid, weevily flour, badly milled and mixed with whatever powdery substance the baker had on hand, because flour was expensive and he had to sell the bread at the price that the local authorities dictated.

Only God and the baker knew what's in the bread

Chalk, sawdust, plaster, alum, clay, ammonium and hemp were just some of the unnatural additives used to bulk up both the breads and the profits of the baker. Yes, some people could pay black market prices for white unadulterated bread, but the lumpenproletariat majority had little choice in the matter.

Add the quest for authenticity to high wire experimentation with early progenitors of gluten-free ingredients and what do you get? Probably a disaster, but if a disaster was good enough for our ancestors, it’s good enough for us. So herewith,

DON'S AUTHENTIC BREAD

Ingredient             Weight*        Baker’s Percentage**
Plaster of Paris        100g                25%
Chalk***                   100g                25%
Clay                         100g                25%
Sawdust                   100g                25%
Yeast                            8g                  2%
Salt                               8g                  2%
Water****                   280g                70%

* Despite extensive searching (at least 45 seconds) I was unable to find authoritative accounts of just how much of each ersatz ingredient was typically used, because surprisingly bakers kept such information close to their flour-stained vests. Who knew? So I picked round numbers.

** Calculation of baker’s percentage caused me some consternation, since none of the dry ingredients are really flour. But since they were substituted for flour, I figured I’d count them as such.  Baker’s math junkies feel free to weigh in.

*** Pro tip: Pound the pieces of chalk into powder before mixing, unless your intent is to use the bread to write on a blackboard.

**** I did some googling and could not find any online sources of water guaranteed to harbor cholera. I hope you will excuse this egregious anachronism.

PROCEDURE
Step 1. Purchase the ingredients at your local baker’s supply store:

Your local baker's supply store has everything you need for authentic bread

Step 2. Mix. Toss everything together in that hideous bowl you got at your wedding which you’ve been meaning to throw out all these years but never did (you’ll want to after this). Stir. DO NOT AUTOLYSE – plaster sets.

Our flours, clockwise from top left: clay*****, sawdust, plaster, chalk

***** I can hear the whining already: “That’s not authentic clay, that’s Playdoh, you fool, and it’s made from wheat. You’re cheating!” Listen, I don’t know what kind of clay those bakers used – if they were willing to substitute clay for flour maybe their clay wasn’t real clay. Kind of makes sense, doesn’t it?

Anyway if you can make artisan bread out of actual clay and the rest of this trash, then I’d be happy to let you write this post instead of me.

Step 3. Knead. Don’t let your precious Electrolux Assistant get anywhere near this pile of solid waste. Stretch and fold with your bare hands. Don’t be afraid to get them dirty, but do wash before and afterwards. A clean baker is a healthy baker (especially with ingredients like these).

Step 4. Ferment. Let rise between 5 minutes and 2 weeks, it really doesn’t matter.

Our dough, before and after fermentation. Looks like fine wine, doesn’t it?

Step 5. Shape. I think mud pies would be appropriate here.

Step 6. Proof. Don’t bother.

Step 7. Bake. To prevent hazardous fumes I decided to bake at 70° F/21° C. This temperature provides a number of significant advantages: no warm up needed, no chance of burning either my hands or the bread, and no cool down period necessary. In fact I really don’t understand why all breads aren’t baked this way.

To achieve the crumb structure I was looking for, I finished the loaf with my specialty crumb enhancement tool:

Crumb enhancement tool - also works for Swiss cheese

And voilà, rough authentic bread just like the townspeople used to eat!

Rough authentic bread (after crumb enhancement)

************* Do not try this at home. Sickness or miserable flavor may result.