The website is www.besondersgut.ch. Also with google translator in your browser you are able to get a pretty good translation of the recipe. although not perfect.
1 Like
Hi, Keegan.
Sorry I’m slow getting to this. I’m still not quite back on schedule with emails, given the madness of the moment.
Anyway, I did make another batch of this Zopf – and it fully won over a 3 year old and an 8 year old, which must count for something! My wife and I liked it too. The crumb was nice and soft; it’s more hearty than a fully white Zopf, but it’s richer too. So that’s a tradeoff I was willing to make. The flavor is definitely more complex. Presumably, you could just reduce the whole grain component if you want a lighter crumb.
Here are the measurements I used for making a sourdough version:
Preferment:
- 25g. sourdough starter (“fed”)
- 105g. whole milk
- 65g. whole wheat flour
- 65g. white flour
Main dough:
- 210g. milk
- 350g. flour (300g. white flour; 50g. whole grain spelt)
- 90g. butter (room temp or melted)
- 90–100g. honey
- 10g. salt
- 5g. diastatic barley malt
For the preferment, I proofed it overnight at about 72F/22C; it’s more or less feeding your starter with flour and milk (no water). It’ll be a waxier consistency, but it works well.
I have no stand mixer, so I mix by hand with a dough whisk. Melting the butter makes this part much easier and guarantees equal distribution of the butter.
After a bulk proof that gives the dough time to double in volume, I used a shaping technique on YouTube for a 4-strand Zopf.
I preheated to 220C and then baked the Zopf at 180C.
I’d still say this is a formula in development, but it was definitely tasty, so I’ll share it.
Hope that helps!
1 Like
Thanks Phillip, much appreciated! I’ll give that a go!