[HN Gopher] Breakfast at Backerei Frank (2014)
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Breakfast at Backerei Frank (2014)
Author : Tomte
Score : 43 points
Date : 2021-04-08 10:18 UTC (1 days ago)
(HTM) web link (travelhungry.co)
(TXT) w3m dump (travelhungry.co)
| sachamps wrote:
| haha, I live 10 meters away from "Backerei Frank". It has moved
| just one block in a new location - but still it is in the same
| distance (this is not New York what I am talking about)... so how
| come that this article is on the top of my news stream???
| tonyjstark wrote:
| Living in Berlin but coming from Bavaria this is one of the
| things I miss the most.
|
| Brezeln
|
| They were the first thing I bought when I had to go to the south
| of Germany for projects. There are some good bakeries (for bread)
| in Berlin too but they're expensive and sparse. Good Brezeln are
| hard to come by.
| arendtio wrote:
| While the Brezeln look great, I wonder why the blog post says
| nothing about the typical 'black bread' or Pumpernickel many
| Germans love so much:
|
| - https://www.omas-schwarzbrot.de/media/image/9e/b2/d2/Veggie-...
|
| - https://images.eatsmarter.de/sites/default/files/styles/face...
| tobilg wrote:
| As a German, I think this is a myth. Black bread/pumpernickel
| are only to be found in some regions of Germany, and even
| there, it's not very popular among people younger than
| retirement age.
| pvorb wrote:
| I also think it's a myth and more popular because of its name
| than because of actual consumption. There's just such a wide
| range of whole-grain, Mehrkorn (sorry, no idea how to
| translate that) and white bread that's different across all
| bakeries that it's hard to find a single best-selling type of
| bread.
| bobsoap wrote:
| Maybe because it's a post about Brezeln, not Pumpernickel?
| (Sorry, couldn't resist)
|
| Pumpernickel is more of a northern thing. Brezeln are mostly a
| southern thing. There are plenty more (and very different)
| things in-between too.
|
| The common theme is bread in all forms and shapes you can think
| of.
| hesk wrote:
| > In fact, the bread is so fresh that once you slice it, it's
| really only good for two or three days max until it starts to get
| stale.
|
| If you put sliced bread in the freezer it stays fresh for a long
| time. I often get bread sliced at the bakery for convenience, put
| it in the freezer, and take out a couple of slices every evening
| for the next day.
| zwieback wrote:
| I grew up in Stuttgart and good pretzels were easy to find. On
| the last couple trips I found that almost all the craft bakeries
| have closed up and most people buy stuff from the chain bakeries,
| still good quality but not like I remember. I'll check out Frank
| on my next visit, hopefully this summer.
|
| At this point craft baking, at least here in Oregon, is miles
| ahead of Germany. Same goes for coffee and beer, times sure have
| changed.
|
| One thing I still miss are the meat and cheese counters you can
| find everywhere in Germany and only in higher end stores here.
| themulticaster wrote:
| Could you explain how craft baking is miles ahead in Oregon?
|
| I'm quite curious because I started baking at home recently.
| Just for fun, I tried comparing perceptions and expectations
| about what people consider "good bread" in different cultures.
|
| Just to be clear what I'm talking about - for me personally,
| factors that make up good bread would be:
|
| * Long proofing times and use of very little yeast in order to
| allow flavor to develop (as well as reducing FODMAPs)
|
| * Use of grain types other than wheat, especially dinkel and
| rye, but also rare types such as Khorasan or emmer wheat
|
| * Ideally (and if appropriate), using sourdough as a leavening
| agent
|
| However, when I had a look at some American artisanal baking
| content - both recipes and videos - my impression was that it
| was very focused on (rather boring) wheat bread. One particular
| recipe I found claimed to be a real rye bread, but it turned
| out that they meant only about 30% rye content [1], adding an
| excessive amount of molasses (in my opinion, sugar has no place
| in a bread) as well as an excessive amount of yeast with less
| than an hour of proofing time.
|
| Chain bakeries and supermarket bread are on the rise in Germany
| as well, but I guess we all agree that their quality is limited
| in comparison to craft bakeries.
|
| PS: I realize that my question above might come across as a
| little confrontational, but please let me assure you that it
| really is well-meant.
|
| [1] I should mention that there's a very likely reason why they
| didn't go for 100% rye: Enzymes naturally occurring in rye
| cause problems during baking (resulting in soggy bread) if more
| than about 30% of the flour is rye, _unless_ you are using
| sourdough. Judging from the recipe complexity, the author didn
| 't want to burden their readers with that topic.
| hesk wrote:
| My favorite bakery treats are _Franzbrotchen_ from Butter
| Lindner. They are a deli bakery chain, and I 'm sure that in
| Hamburg you can find a local bakery that makes better ones, but
| they are oh so delicious.
| tobilg wrote:
| Funny thing is Butter Lindner originates from Berlin, and
| Franzbrotchen are a Hamburgish sweet treat.
| tobltobs wrote:
| > The best way to eat a pretzel: with butter and Nutella
|
| A Bretzel with Nutella, this is disgusting.
| sdoering wrote:
| Agreed. I have eaten my fair share of more than strange stuff.
| Especially in my early teens. But that? No. Never.
|
| This even beats my nutella bread with salami and pickles. And
| yes. I know. This is disgusting. Really, really disgusting. I
| don't know how I could ever have eaten such a thing.
| hibbelig wrote:
| What are you doing? Nutella goes with cheese (Gouda) and
| salami goes with honey!
| itisit wrote:
| With mustard (on the side) or plain for me. Washed down with
| ample gulps of beer, of course.
| jbaiter wrote:
| As a German (Bavaria), it's definitely not the best way and not
| normal around here. Butter or Obatzta (seasoned soft cheese) is
| the way to go.
| _Microft wrote:
| _Nutella._ On _pretzels_. Some men just want to watch the world
| burn.
| zwieback wrote:
| Favorite school snack "Mohrenkopflaugen": a weird chocolate-
| coated puffy sugar blob (this thing:
| https://de.wikipedia.org/wiki/Schokokuss) squashed in a pretzel
| roll.
| tobilg wrote:
| Let me guess, you're from Swabia?
| ur-whale wrote:
| His handle is Zwieback, so I'll venture that he isn't.
| vinay427 wrote:
| > Unlike American Wonder Bread, German bread is baked fresh and
| comes in a variety of flavors besides "white".
|
| It probably goes without saying but packaged preservative-laden
| German bread also exists, as does fresh-baked American bread from
| bakeries. The popularity of each is just very different which is
| what makes the difference. Somewhat ironically, some bakeries in
| Europe now claim to use sourdough cultures from SF, and
| especially in the options available it seems like both countries
| have moved a bit closer to each other though they're definitely
| still quite different in this respect.
| pvorb wrote:
| I'm also concerned about the decline in small, independent
| bakeries that bake fresh bread every night. We see a trend of
| many regional balery chains taking over where bread is prepared
| in a factory, frozen, delivered to the bakery shops and then
| baked up again. Quality suffers a lot this way and it's become
| harder to find good bakeries now. The article also describes
| this phenomenon, but you can probably only read it between the
| lines if you know the background.
| themulticaster wrote:
| Are you referring to the lactic acid bacteria species
| _Lactobacillus sanfranciscensis_ [1] that commonly occurs in
| sourdough? In that case: This species, while initially named
| after its historical occurence in sourdough bread around San
| Francisco, really occurs all over the world.
|
| [1]
| https://en.wikipedia.org/wiki/Lactobacillus_sanfranciscensis
| pvorb wrote:
| If you happen to visit Nuremberg, make sure to stop by Brezen
| Kolb! This bakery specialized on Brezeln and you won't get other
| types of bread there. While they're sliced somewhat untypical for
| Germany, they're the best ones I've eaten so far.
|
| https://brezen-kolb.de/lecker/sortiment.html
| scary-size wrote:
| Bought two pretzels every day for two years from their small
| stand at the Hauptmarkt, oh how I miss them.
| bsdooby wrote:
| There are also a lot of good bakeries (on every corner), and a
| huge bread variety in Switzerland ;)
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