While in Germany for a business trip... I was stunned by the bread types each had a story to tell... It was beyond the capability of taste buds... Can't wait to go back to try more varieties....
I’m the fourth generation of Master Bakers(now retired 90 year old),My great grandfather came to England from Germany in 1854.I still make bread,beautiful white bread.I use Canadian flour,Wrights English flour,Bakers yeast,salt,sugar,butter,and temperate water.I make an over night dough and let it prove for 10 hrs.then knock-back,weigh and hand up,mould prove and Bake at 210c for 38 mins. I do miss the coal fired side-flu oven!!!scuffling out the ovens brick bottom….
Hello. Greetings from Brasil. Would you please discriminate the quantities/proportions of the ingredients? I would like to try your recipe. I certainly will have to adapt some steps and quantities, especially of water, since we can't find canadian and british bread flours, and don't produce flours of high quality, but it's worth a try.
Unfortunately, many traditional bakeries have had to close in recent decades because the discounters offer cheaper but poorer bread. You have to search now to find a really good artisanal master baker. Fortunately, they still exist. It's similar with beer.
Nah many "traditional" bakerys also switched to poor quality in the 70th and 80th. The return of craftmanship in german bakerys happend maybe 15 years ago and thats good.
I don't think it's necessarily true for beer, breweries are pretty industrialised operations by nature. Much of what is today called "craft beer" is still produced by pretty big breweries.
Yes, I'm quite sad when I see that in certain German cities, there are only branches of big chains (Steinecke, Wendl, Schäfer, Heberer, Mann...). They are not bad and sometimes they do better things than the small bakeries that are NOT always artisanal because they have to fight for survival by lowering the costs... In Saxony, I'm quite impressed by the bakery Schwarze in Bennewitz and Wurzen. They also sell at the weekly market in Leipzig and they do put the Leipzig bakeries in shadow. (For instance, if we speak about Christstollen, all the famous bakeries of Leipzig like Corso use chemical stuff, Schwarze doesn't.) There will be much more examples in German small towns.
I've visited Germany many times, and when there, I eat as much bread as I can. When I am in the US, I think about German bread and how much I want some! There are many videos on TH-cam about making bread, and now I am going to make some. It's the best meal ever, bread with anything. I got so hungry watching this video! I can't wait to return to Germany again.
Compared to the usually known white bread......hell yes! As a german I eat bread about 3 times a day but I don't think I've eaten white bread this year. Who knewer tasted walnutbread with whole walnuts (about 50% of the weight of the bread is walnuts) hasn't experienced the variety of bread. I could go on and on and on about the varieties but only the thought makes me hungry :D
@@DWFood oh that would actually be a whitebread. The "Schwäbische Seele" which means swabian soul is a oily bread with a soft inside and crusty outside covered in salt and cumin
You could also fall in love with the common German people! All the secrets are given here but it will be difficult to match the hard work and inquiring mind of these people!
saw a video about a french baker and he let the dough run in the machine until it achieved a certain elasticity and how well he could see through a stretched piece. crazy what these masters are capable of...
The worst thing ever to happen to our bread culture is super market breads packed in cellophan. I despise it. I rather have to walk a few kilometers to get a good loaf of bread than having to eat that shit super markets offer us as bread.
I agree that supermarket bread sucks, but it was borne out of a need to feed a lot of people. I wish there were more local bakeries with high quality breads, I feel like they exist much more in Europe, but bread baking is an art and there aren't as many people who want to devote the time and energy toward it now because of industrial processes. This is sadly the case in so many industries, where artisans are dying out and young people aren't coming in to replace them. Not sure what the solution is to this issue. I suppose the really high quality stuff will continue to go up in price as it becomes more of a rarity. Sad.
@@trizzybones I bake my own sourdough at home nearly every day, and would gladly devote my life to bringing the art to the American masses. But sadly, because of the state of our culture, there isn’t widespread demand for quality, artisan bread. It has also been thoroughly demonized because of carbs, gluten (red herring?), etc. And plus government over regulation means that I, and a bank considering a loan, would shoulder a larger risk (competitive disadvantage) starting a small bakery business than a large corporation (the neighborhood grocery’s baking department?) that already has accounting and legal compliance teams.
I lived in Otterberg for a year and in Ramstein for three years. Now, though I can get very good brats and metts here in the U.S. in my region that was heavily settled by German immigrants, I have never found the brotchen rolls to eat them on again. Don't really understand why even at the big Oktoberfest in Cincy they put the brats on hot dog buns. Missed brotchen so much I learned how to make them myself!
@@Sven73524 There are about a zillion people with German blood in my region of the U.S. including me, and we're just having fun! We can't all fly to Munich... And if we were really trying to copy, then there would be brotchen and radi :p Oktoberfest is for German heart, not just in Deutschland! There is good food, good music, good beer! You can come party with us :)
I am German and also trained as a cook here. Bread is the essence of my passion. I eat it almost every day, it's the first accompaniment to so many things, morning, evening, on a Sunday morning or evening. I think it's great that so many people also recognize the art of German bread baking. Every country in the world certainly has great bread, but so do we Germans!
Bread gets a whole new definition and meaning in Germany. It just goes to show that how important is bread to Germans and what lengths they shall go to perfect it.
Well dude I commented and got way more radical than you. I think I’m going to put a tiny pad of butter on a freshly toasted piece of sourdough with San Francisco wild strain of yeast, slowly eat it, thank you
Your stove is honestly what makes all the difference. I don’t know why but somehow Bloomington Indiana United States of America has been blessed with three of these stoves on our popular Street to eat out on. Sometimes American people just don’t realize how awesome we have it. Bless all immigrants! I am a grandchild of one :-) please keep coming and bringing your delicious varied food cultures with you. America loves people that come here and create new jobs
As an American that’s never a fan of bread, I have fallen in love with German breads almost immediately. Not until then did I realize there is real true bread and how amazing they are. I have no desire to eat bread in the US anymore 😢
I might not look like it, but I am German (born & raised). It is so true: 10 yrs in the US and I missed our bread (and bakery) the most. And potatoes.... They simply taste better here 😍
There are Lidl in New York State! I know of at least 3 on long island, where i travelled even after moving to Boston. Sometimes flew down there with my students helicopter to get a couple loafs of bread. They have the same bakery as in Germany and that yummi yummi Körnerbrot I always bought a bunch and froze them. And usually one whole loaf has been downed warm on the first day alone xD
German bread is great. American bread can’t really be called bread. It’s terrible. That’s what I grew up with. Since I discovered “real bead” I can barely choke down the stuff that passes for bread here.
Hm... I guess the best "American style bread" may be Dave's Killer Bread, an organic bread or a bread that you can buy from a bakery, just know the ingredients to be sure of its quality.
@@Prodigious1One I haven’t found a bakery bread that is good either. Kroger has an artisan bread that is fairly decent. And Panera has some nice crusty bread.
Most bakeries in the cities are no longer authentic, as is apparent from the aroma when one walks in. Major cities typically have only two or three real bakeries, such as the Schaubäckerie and the Klosterbäckerie in Dresden, if they're still there after the shutdown.
This is so precious! I often wonder what dishes...my German great parents and my grandfather John Ahlf . As a boy, my Grandfather Ahlf took off the crusts on my salami sandwiches. His mother most likely made homemade bread for years on that farm in Hamden CT.
I knew some German immigrants who moved to the MIdwest, USA. They attempted to make German bread *volkornbrot and they used seeds and the real flour but it tasted horrible anyway. I think there is something different in Europe that makes the bread better than the replications in other countries.
I have been learning German through duolingo for almost 100 days now and I can understand a lot of what is being said. I have to be honest though that I am experiencing an immense amount of culture shock. I don't typically eat bread so seeing all these varieties of breads with different toppings on them is just so different.
Thanks for your comment Anirudh Kashikar, nice to hear that you like our video. We're not sure if Bordensky bread will be featured in this series but maybe in another report for our channel :)
An authentic sourdough starter is made from only unfortified flour and water. Find out the method, which takes about a week or so, after which you can make real bread with only the above two ingredients and a little bit of your Starter.
@@DWFoodPão de Mafra - Lisbon, where i live; Wheat bread from de Provínce of Alentejo; But i love all kind of bread! As well, the corn bread, " Broa do Minho"; "Pão de centeio/rye" from Trás-os- Montes Provínce; "Bolo de Caco" from Madeira; "Bolo levedo" from Açores; " pão de alfarroba" from Algarve Provínce; Pão trigomilho/Wheat/corn, from Estremadura Provínce, (litoral center )of Portugal; Pão do Ribatejo ( Wheat/rye ); Pão da Beira Provínce, (corn/rye)! 10 kind of bread! And a sweet bread, " Pão de Deus" for breakfast or for tea time!🇵🇹👍🏻
I’ve only ever seen the mechanics of a working 200 year old water powered mill, on the banks of the Susquehanna River in Maryland. Never a modern one. Very interesting.
But that bread won't come from a craftsman, but from an industrial bakery. Those are taking over, each year a bit more, because of price and the difficulty of finding personal fro craftsmen bakeries.
But very rarely does one get bread served with your meal in Germany at a restaurant, unlike in Italy and France where you almost always receive bread without asking for it.
Well, traditionally bread or breadroll are the main ingrediants of two of the three daily meals. Breakfast and Dinner (Abendbrot=Evening Bread). So for Lunch (Main warm Daily Dish) bread is not common.
Wow, I love Deutsche Brot, I am learning how to bake with one nice deutsche Book, but I would like to visit one of these Bakery one day! I already have my Sauerteig for 2 year, and bread are so tasty and aromatic.
As a German living in America, this video is both amazing and pure torture to watch. It is nearly impossible to find this kind of bread here. The closest I can find is the bread they sell at Lidl, which is made using German mixes, but by German standards is merely mediocre supermarket bread.
Ich empfehle dir dein Brot selbst zu machen ist nicht sooo schwer wie man es sich vorstellt bin bäcker Lehrling ich kriege schon sehr gutes Brot hin und das auch ohne Maschinen geht alles super von Hand nur mit trockenhefe funktioniert es eher schwierig immer frisch Hefe nutzen und immer eine schön lange gare am besten 12 Stunden ist kein Vergleich zu dehnen die nicht so lange gärren dürfen hoffe das gibt dir ein bisschen das gefühl der Heimat
"Richtiger Geschmack" - "right taste" ... mhmmmm ... I suspect that's not quite what he meant ... Either way most mills are industrial and most bakeries are chains these days. But others have pointed that out already; doesn't mean the bread is necessarily awful, but still. Could have been managed as challenges or the future of German bread culture or something.
Get a breadmaker guys, that's how you can get infinite variety for very cheap... Put all ingredients in it, the machine does the rest. I often use one of my premade spice mixes with fennel seeds, fenugreek seeds, coriander seeds, caraway, anise, allspice... I also love putting whole nuts in it, or even onions (not whole obviously). I can recommend the German brand "Unold", my machine is 12 years old now and I use it a lot. This is unpaid advertisement, I just love this machine.
I am from India and I wanted to try German bread many people said German bread are the best falvourful , outside very hard you can use as hammar and inside very soft they said😂😂❤❤
Probiert Mal die Brezel, das Eutinger Bauernbrot/Landbrot von der Bäckerei Plaz aus Eutingen. Deren Brezel frisch ausm Ofen ist wohl das Größte was es gibt von egal welchem Bäcker!
Where I was raised, close to Düsseldorf (Kempen), the breakfast rolls were called "Wecken". That word doesn't even translate in leo.org. Also Milch Brötchen with Schmierkäse was delectable. Eine "Weise" or "Rote" auf einem Semel mit Düsseldorfer Senf was to die for. I fear they don't exist in their past forms anymore.
Visited Germany just few months ago, the bread was crazy good. I called it real bread. My favorite was the black one with red bell peppers in it. Forgot to try and make it after coming back home but need to find the recipe first. Does anyone know the name of the bread with bell peppers in it? The taste is so superior.
Was it dark, heavy bread like a rye bread? If so, it's called Roggenbrot in German. Personally haven't seen it with bell pepper inside, but you could try googling 'Roggenbrot mit Paprika' and see if anything looks similar 😁🍞
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While in Germany for a business trip... I was stunned by the bread types each had a story to tell... It was beyond the capability of taste buds... Can't wait to go back to try more varieties....
Take me with you...i never eating bread in Germany...
Nice! Maybe there is a German bakery near you in the USA. There's Bernhard Bakery in Marietta, GA, but I think the owner is Swiss. Good bread.
very nice good sir
I’m the fourth generation of Master Bakers(now retired 90 year old),My great grandfather came to England from Germany in 1854.I still make bread,beautiful white bread.I use Canadian flour,Wrights English flour,Bakers yeast,salt,sugar,butter,and temperate water.I make an over night dough and let it prove for 10 hrs.then knock-back,weigh and hand up,mould prove and Bake at 210c for 38 mins. I do miss the coal fired side-flu oven!!!scuffling out the ovens brick bottom….
Hello. Greetings from Brasil. Would you please discriminate the quantities/proportions of the ingredients? I would like to try your recipe. I certainly will have to adapt some steps and quantities, especially of water, since we can't find canadian and british bread flours, and don't produce flours of high quality, but it's worth a try.
Helo brothr plz guide me
My onkel was a masterbaker in germany he made the best of everything. I do miss his bakery.
Make sourdough and dense bread
Ask a german who doesn‘t live in Germany anymore about what he misses the most and it‘s gonna be german bread
I'm in the same situation. Just started to make my own bread and it's so much better what I can buy in the supermarket
And the German Beer, my friend ; - ) Greetings from Germany
@@scfog90 what recipe do you use? i miss my german broetchen!
for me its a Breze
im from bavaria ^^
Yes. I've been living abroad for 25 years and the only food I really miss is German bread. I bake my own bread sometimes, but I miss the variety.
Unfortunately, many traditional bakeries have had to close in recent decades because the discounters offer cheaper but poorer bread. You have to search now to find a really good artisanal master baker. Fortunately, they still exist. It's similar with beer.
Nah many "traditional" bakerys also switched to poor quality in the 70th and 80th. The return of craftmanship in german bakerys happend maybe 15 years ago and thats good.
The quality of bread at an average German supermarket would put to shame many "artisinal bakeries" in America lol
I don't think it's necessarily true for beer, breweries are pretty industrialised operations by nature. Much of what is today called "craft beer" is still produced by pretty big breweries.
Yes, I'm quite sad when I see that in certain German cities, there are only branches of big chains (Steinecke, Wendl, Schäfer, Heberer, Mann...). They are not bad and sometimes they do better things than the small bakeries that are NOT always artisanal because they have to fight for survival by lowering the costs... In Saxony, I'm quite impressed by the bakery Schwarze in Bennewitz and Wurzen. They also sell at the weekly market in Leipzig and they do put the Leipzig bakeries in shadow. (For instance, if we speak about Christstollen, all the famous bakeries of Leipzig like Corso use chemical stuff, Schwarze doesn't.) There will be much more examples in German small towns.
Yes, true. There are lots of big chains in the cities. Can sometimes make it hard to locate the famed German artesian bread 🙂
I've visited Germany many times, and when there, I eat as much bread as I can. When I am in the US, I think about German bread and how much I want some! There are many videos on TH-cam about making bread, and now I am going to make some. It's the best meal ever, bread with anything. I got so hungry watching this video! I can't wait to return to Germany again.
As a Bangladeshi living in Germany for 6 years, I have fallen in love with German breads. Its my favorite now!
Compared to the usually known white bread......hell yes! As a german I eat bread about 3 times a day but I don't think I've eaten white bread this year. Who knewer tasted walnutbread with whole walnuts (about 50% of the weight of the bread is walnuts) hasn't experienced the variety of bread.
I could go on and on and on about the varieties but only the thought makes me hungry :D
What is your favorite variety of German bread?
@@DWFood oh that would actually be a whitebread. The "Schwäbische Seele" which means swabian soul is a oily bread with a soft inside and crusty outside covered in salt and cumin
lmao
You could also fall in love with the common German people!
All the secrets are given here but it will be difficult to match the hard work and inquiring mind of these people!
saw a video about a french baker and he let the dough run in the machine until it achieved a certain elasticity and how well he could see through a stretched piece. crazy what these masters are capable of...
All of this reminds me so much of when I lived in Germany years ago. The bread and cheese were absolutely delicious. And the beer!
The worst thing ever to happen to our bread culture is super market breads packed in cellophan.
I despise it. I rather have to walk a few kilometers to get a good loaf of bread than having to eat that shit super markets offer us as bread.
They should've never happened in the first place, I would ban them if I could
'Supermarket foam,' as author James Baldwin called it.
I know it’s so hard to find good bread now a days u less u live in the city where ther is bakeries
I agree that supermarket bread sucks, but it was borne out of a need to feed a lot of people. I wish there were more local bakeries with high quality breads, I feel like they exist much more in Europe, but bread baking is an art and there aren't as many people who want to devote the time and energy toward it now because of industrial processes. This is sadly the case in so many industries, where artisans are dying out and young people aren't coming in to replace them. Not sure what the solution is to this issue. I suppose the really high quality stuff will continue to go up in price as it becomes more of a rarity. Sad.
@@trizzybones I bake my own sourdough at home nearly every day, and would gladly devote my life to bringing the art to the American masses. But sadly, because of the state of our culture, there isn’t widespread demand for quality, artisan bread. It has also been thoroughly demonized because of carbs, gluten (red herring?), etc. And plus government over regulation means that I, and a bank considering a loan, would shoulder a larger risk (competitive disadvantage) starting a small bakery business than a large corporation (the neighborhood grocery’s baking department?) that already has accounting and legal compliance teams.
Wow, what a feat holding a family tradition for 450 yrs. it’s hard to imagine.
I lived in Otterberg for a year and in Ramstein for three years. Now, though I can get very good brats and metts here in the U.S. in my region that was heavily settled by German immigrants, I have never found the brotchen rolls to eat them on again. Don't really understand why even at the big Oktoberfest in Cincy they put the brats on hot dog buns. Missed brotchen so much I learned how to make them myself!
wow amazing :D open a bakery
Can you give us the recipe here? Must be delicious.
THERE IS ONLY OKTOBERFEST IN GERMANY, STOP TRYNNA COPY US AMERICANS
@@Sven73524 There are about a zillion people with German blood in my region of the U.S. including me, and we're just having fun! We can't all fly to Munich... And if we were really trying to copy, then there would be brotchen and radi :p
Oktoberfest is for German heart, not just in Deutschland! There is good food, good music, good beer! You can come party with us :)
I am German and also trained as a cook here. Bread is the essence of my passion. I eat it almost every day, it's the first accompaniment to so many things, morning, evening, on a Sunday morning or evening. I think it's great that so many people also recognize the art of German bread baking. Every country in the world certainly has great bread, but so do we Germans!
❤️🍞
@@DWFooda lot of germans eat bread as the basis for 2 of our 3 daily meals
Bread gets a whole new definition and meaning in Germany. It just goes to show that how important is bread to Germans and what lengths they shall go to perfect it.
With a good bread i only need butter and salt.
Nope, a real good read taste plain as well. If you got an neat sourdough wheat and rye mix with doe that had 2 days!!!! to develope.
Well dude I commented and got way more radical than you. I think I’m going to put a tiny pad of butter on a freshly toasted piece of sourdough with San Francisco wild strain of yeast, slowly eat it, thank you
Your stove is honestly what makes all the difference. I don’t know why but somehow Bloomington Indiana United States of America has been blessed with three of these stoves on our popular Street to eat out on. Sometimes American people just don’t realize how awesome we have it. Bless all immigrants! I am a grandchild of one :-) please keep coming and bringing your delicious varied food cultures with you. America loves people that come here and create new jobs
@@steffenrosmus9177 You can‘t say "nope" to someone’s personal preference
Not only the bread has to be good, same with the butter and even the salt! This might be the best fast food you can get on the globe...
As an American that’s never a fan of bread, I have fallen in love with German breads almost immediately. Not until then did I realize there is real true bread and how amazing they are. I have no desire to eat bread in the US anymore 😢
I adore how much German's and Germany value tradition, such an amazing culture😊
Sourdough,malt are treasure...
I love German bread..
Include Pumpernickle..🥰😍😋
I might not look like it, but I am German (born & raised). It is so true: 10 yrs in the US and I missed our bread (and bakery) the most. And potatoes.... They simply taste better here 😍
Thanks for sharing!
There are Lidl in New York State! I know of at least 3 on long island, where i travelled even after moving to Boston.
Sometimes flew down there with my students helicopter to get a couple loafs of bread.
They have the same bakery as in Germany and that yummi yummi Körnerbrot
I always bought a bunch and froze them.
And usually one whole loaf has been downed warm on the first day alone xD
Respekt an die Arbeit mit diesem Ofen :D war einmal in einer Handwerksbäckerei, aber der Ofen war nicht so kompliziert
When you eat German artisan bread, you eat history ! 🍞🤗
Love from Norway 💖
German bread is great. American bread can’t really be called bread. It’s terrible. That’s what I grew up with. Since I discovered “real bead” I can barely choke down the stuff that passes for bread here.
Hm... I guess the best "American style bread" may be Dave's Killer Bread, an organic bread or a bread that you can buy from a bakery, just know the ingredients to be sure of its quality.
@@Prodigious1One I haven’t found a bakery bread that is good either. Kroger has an artisan bread that is fairly decent. And Panera has some nice crusty bread.
I heard Europeans buy fresh bread 🍞 weekly and it's always gone by week's end.
There are few places that have real bread i learned
@@pedrohenriquesoutogueiros1449 yeah, there's good bread, we just need to know the ingredients and then we can choose it.
Most bakeries in the cities are no longer authentic, as is apparent from the aroma when one walks in. Major cities typically have only two or three real bakeries, such as the Schaubäckerie and the Klosterbäckerie in Dresden, if they're still there after the shutdown.
This is so precious! I often wonder what dishes...my German great parents and my grandfather John Ahlf . As a boy, my Grandfather Ahlf took off the crusts on my salami sandwiches. His mother most likely made homemade bread for years on that farm in Hamden CT.
J'adore la diversité culturelle allemande du pain et du levain
Self sufficiency in flour. I love it.
Especially the ovens are awesome thanks for sharing.
Thanks for watching! :)
"What Makes German Bread So Special?"
The fact that in germany bread is actually still bread and not toast XD
Toast is not bread
That was a very educational video! Thanks!
Thanks for watching, nice to hear you learned something from it 🙂
I wish I can go to Germany and try every one of those 3000 breads.
I knew some German immigrants who moved to the MIdwest, USA. They attempted to make German bread *volkornbrot and they used seeds and the real flour but it tasted horrible anyway. I think there is something different in Europe that makes the bread better than the replications in other countries.
is it true that your flour is partially bleached
That was the one thing I missed whilst living abroad - a real German bakery and German bread
I like my German bread really before potatoes are available bread was the main food here. This is why we call eating at evening is called Abendbrot
I have been learning German through duolingo for almost 100 days now and I can understand a lot of what is being said. I have to be honest though that I am experiencing an immense amount of culture shock. I don't typically eat bread so seeing all these varieties of breads with different toppings on them is just so different.
Love it!! 4am to the bakery for freshly baked bread..in Westerland Sylt..by order of my Oma❤
Can't wait to go back to Germany to enjoy the bread!
Great content as always. Want to travel to europe after this whole pandemic mess is over.
Thanks for watching! We hope too that travelling will be possible again soon. Take care!
I see these people are working with passion.
One of your best content ever. May i request you to do a documentary or a small video on Boridensky Bread.
Thanks for your comment Anirudh Kashikar, nice to hear that you like our video. We're not sure if Bordensky bread will be featured in this series but maybe in another report for our channel :)
Hey, how are you? Great video, thanks for sharing. Have an awesome day!
Good bread. I love German bread. I wan to know what is sourdough paste made of? Keep it up. Greetings from India
Namaste @Aakar DeV 🙏 Just check our sourdough starter recipe -> th-cam.com/video/qCavBKRUADo/w-d-xo.html Greetings from Berlin!
An authentic sourdough starter is made from only unfortified flour and water. Find out the method, which takes about a week or so, after which you can make real bread with only the above two ingredients and a little bit of your Starter.
@@jessicali8594 thank you for replying. It super easy with just two ingredients. Greetings.
I'm gonna learn german just to improve my bread-making abilities!
@Risen 69 Wissen ist ein Segen
Jawohl., Ich bin begeistert……Wunderbar
I love bread, in special the Portuguese and German! 💚❤️🇵🇹👍🏻
What is your favorite Portuguese bread type?
@@DWFoodPão de Mafra - Lisbon, where i live; Wheat bread from de Provínce of Alentejo; But i love all kind of bread! As well, the corn bread, " Broa do Minho"; "Pão de centeio/rye" from Trás-os- Montes Provínce; "Bolo de Caco" from Madeira; "Bolo levedo" from Açores; " pão de alfarroba" from Algarve Provínce; Pão trigomilho/Wheat/corn, from Estremadura Provínce, (litoral center )of Portugal; Pão do Ribatejo ( Wheat/rye ); Pão da Beira Provínce, (corn/rye)! 10 kind of bread! And a sweet bread, " Pão de Deus" for breakfast or for tea time!🇵🇹👍🏻
Looking at this, reminiscing multiple varieties of German bread.... Wish he had outlets here too! Happy Breading🌹 🇮🇳🙏🏻
I’ve only ever seen the mechanics of a working 200 year old water powered mill, on the banks of the Susquehanna River in Maryland. Never a modern one. Very interesting.
The lady baker loves her bread and job ..
You know you're german(ized) when the pure sight of those crusty gems (like a t 10:24) makes your mouth water.
Ohhh nice video. Thanks for your awesome video ...
Thank you for watching! :)
my favorite abendbrot is Hefeweizen Beer
Topped with butter and cheese? 😉
" jeder gute Fürst sollte ein Brot in seinem Wappen tragen" Luther - falls ich mich richtig erinnere.
I was impressed with how good and affordable the bread was in supermarkets in Germany.
But that bread won't come from a craftsman, but from an industrial bakery. Those are taking over, each year a bit more, because of price and the difficulty of finding personal fro craftsmen bakeries.
Love the passion
ah I really want to try germans bread
Its not hard bake some, there are a lot of recepies and it s not that hard :)
Now THIS is more interesting and fascinating than the 70 euro gelato video.
But very rarely does one get bread served with your meal in Germany at a restaurant, unlike in Italy and France where you almost always receive bread without asking for it.
that's because most of our bread is not meant to serve as a side dish. Usually you put something on it
i know restaurants in Thuringia where i got bread with onion fat
Well, traditionally bread or breadroll are the main ingrediants of two of the three daily meals. Breakfast and Dinner (Abendbrot=Evening Bread). So for Lunch (Main warm Daily Dish) bread is not common.
nothing beats traditional made bread. light years ahead of the insipid stuff sold as bread in supermarkets.
Wish my country would enjoy the "REAL" bread coz what we consider as bread here is nothing but mixed of American wonderbread and japanese sugar bread.
Wow, I love Deutsche Brot, I am learning how to bake with one nice deutsche Book, but I would like to visit one of these Bakery one day! I already have my Sauerteig for 2 year, and bread are so tasty and aromatic.
Germany + Bread = ❤️
Bread in Germany is usually outstanding.
It's true, German bread is far superior. I love it.
Great video!
Glad you enjoyed it!
when basic elements are flour yeast reason they are best is because skill of master; it cannot be any thing else;
AMAZING STORY !!!!!!!!!!!
As a German living in America, this video is both amazing and pure torture to watch. It is nearly impossible to find this kind of bread here. The closest I can find is the bread they sell at Lidl, which is made using German mixes, but by German standards is merely mediocre supermarket bread.
Sorry to hear about your struggle💔. Do you live near any artesian bakeries?
Ich empfehle dir dein Brot selbst zu machen ist nicht sooo schwer wie man es sich vorstellt bin bäcker Lehrling ich kriege schon sehr gutes Brot hin und das auch ohne Maschinen geht alles super von Hand nur mit trockenhefe funktioniert es eher schwierig immer frisch Hefe nutzen und immer eine schön lange gare am besten 12 Stunden ist kein Vergleich zu dehnen die nicht so lange gärren dürfen hoffe das gibt dir ein bisschen das gefühl der Heimat
@@nagiri6768 Danke für den Tipp. Leider ist es ziemlich schwierig frische Hefe in Amerika zu finden.
Kann man sowas bestellen in der USA kann ja so gut wie alles bestellen
Super amazing videos like watching them
Thank you!
"Richtiger Geschmack" - "right taste" ... mhmmmm ... I suspect that's not quite what he meant ...
Either way most mills are industrial and most bakeries are chains these days. But others have pointed that out already; doesn't mean the bread is necessarily awful, but still. Could have been managed as challenges or the future of German bread culture or something.
I never forget tasty German bread! from Japan( ꈍᴗꈍ)
Glad German bread holds such a dear place in your heart💖
Hahahahaha.. bread is the mean actor 😂 I love this sentence! Proud to live in Germany. Cheers! I‘m enjoining now my peace of bread!
Germany also makes the best rolls. 🇩🇪
Get a breadmaker guys, that's how you can get infinite variety for very cheap... Put all ingredients in it, the machine does the rest. I often use one of my premade spice mixes with fennel seeds, fenugreek seeds, coriander seeds, caraway, anise, allspice... I also love putting whole nuts in it, or even onions (not whole obviously). I can recommend the German brand "Unold", my machine is 12 years old now and I use it a lot. This is unpaid advertisement, I just love this machine.
There is nothing better than a freshly baked bread from a real baker!
No slash on the sourdough top
Mmmm 😋 bread the the manna from heaven ❤️👍👍👍👍👍.
German bread is the best.
This man has a nearly 100-year old sourdough starter.
He certainly knows how to work that oven……😉😉😉
Most Germans 🇩🇪 live and die for:
🍞 + 🍺 + ⚽️
Greetings from Germany...🍺🇩🇪🖐
I am from India and I wanted to try German bread many people said German bread are the best falvourful , outside very hard you can use as hammar and inside very soft they said😂😂❤❤
2 things I absolutely love in German, bread and beer
If its made with grain, we are good at it
I met soo much Müller's in Germany, but the guy who's family do this for 450 yrs, is called Eiling 🤦
Probiert Mal die Brezel, das Eutinger Bauernbrot/Landbrot von der Bäckerei Plaz aus Eutingen.
Deren Brezel frisch ausm Ofen ist wohl das Größte was es gibt von egal welchem Bäcker!
0:10 _"Über alles"_ Nuff said...
Master Baker. Thats the word.
Okay I was a little surprised to see Gilgens in this lol. That’s where I live
Where I was raised, close to Düsseldorf (Kempen), the breakfast rolls were called "Wecken". That word doesn't even translate in leo.org. Also Milch Brötchen with Schmierkäse was delectable. Eine "Weise" or "Rote" auf einem Semel mit Düsseldorfer Senf was to die for. I fear they don't exist in their past forms anymore.
I love this f'ing bread.
Can’t wait to move to Germany and eat all your delicious bread! 😋
There are plenty to try :)
The liquid bread is even better!
@@CUBuffnSD 😁
don't eat alllllll of bread :)
It is overrated unless you come from USA. Believe me. It is totally overrated.
Great.
Would be nice to make a video about swiss bread culture , something different then the german bread , Butterzopf for example
Visited Germany just few months ago, the bread was crazy good. I called it real bread. My favorite was the black one with red bell peppers in it. Forgot to try and make it after coming back home but need to find the recipe first. Does anyone know the name of the bread with bell peppers in it? The taste is so superior.
Was it dark, heavy bread like a rye bread? If so, it's called Roggenbrot in German. Personally haven't seen it with bell pepper inside, but you could try googling 'Roggenbrot mit Paprika' and see if anything looks similar 😁🍞
@@DWFood Yes it was dark and heavy, thank you so much for the suggestions.👍🍞
3000 bread types and still it's the 1st time I hear that German Bread is a thing. lol
go to a small german village and try it
What’s the bakers formula?
Germans and bread fit as well together as italians and wine
meanwhile Garnt: "All bread tastes the same."
Dinkel Grünkern mit Kürbis- oder Sonnenblumenkerne 😋
And of course German Rye is just about the best ever
Since you can never eat a slice of bread without anything it’s natural that the Germans became also champions of sausages..
You guys appatently haven't tried danish bread. Especially all the "new" bakeries in Copenhagen. Its just amazing 💪🙂
The great tradition of danish rye bread
What would you recommend? 😉
My stomach is screaming at me to renew my passport.
Amazing
Thank you! Cheers!