♥ Bread

Heard of ‘BrotZeit’ yet? Brünch has got a little sister :)

Have I introduced you to BrotZeit yet?

After a year of successful brünch events held all across London, I have recently launched a new mobile Berlin breakfast bar called ‘BrotZeit‘ – brünch’s little sister 🙂 The German phrase is a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time.

BrotZeit is based on the Berliner ‘Stulle’, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. So popular there is even a Stulle or ‘Butterbrot’ (another word for it..) day in September every year! Berliners love their bread and their Stulle!

But what is it exactly!?

BrotZeit serves this moreish Berlin Kult snack but with a twist – healthy & wholesome toppings on thick slices of rustic sourdough bread from small local artisan bread bakeries of the likes of E5 Bakehouse, The Dusty Knuckle Bakery, Brickhouse Bread and Elephant Bakehouse.

Sometimes pictures say more than words…

I change my menu whenever I have a new idea. I try to source locally where possible so my menu is very seasonal.

In the past, my menu looked something like this

Thick Slices of Rustic Sourdough with

 Goats Cheese, Fresh Strawberries/Fresh Figs, Basli & Honey

Beetroot, Avocado, toasted Sesame & wild Thyme (vegan)

Butternut Squash, Feta Cheese, Pomegranate & Rosemary

 Home-made Almond Butter, Banana, Yoghurt & home-made Granola (vegan)

Home-made Hummus, sun-dried tomatoes, toasted seeds & Thyme (vegan)

For those with a sweet tooth, I also alternate between my brünch signature amaranth & chia granola with german quark, homemade banana bread with warm Nutella and toasted coconut, fresh Buckwheat waffles and Rote Grütze, a typical German dessert.

With BrotZeit I am bringing the mobile breakfast to life – colourful and vibrant, it is definitely an eye catcher wherever it goes.

Where can you find us? 

I am working with Morning Gloryville East London at their East London after parties at Number 90 in Hackney Wick from 11am until about 3pm whenever I can. For future dates, check out my Facebook page @bruench or Twitter @bruench_popup next dates on their website.

Exciting plans ahead! I am applying to trade at festivals this summer in the UK. There is definitely a lack of healthy food options, not to mention breakfast options at festivals, and I want to change that. It’s quite a lot of paper work but I am working through them as we speak. Fingers crossed. And perhaps will see each other for a dance or two and breakfast after soon 🙂 I will keep you posted.

If you have an event and would like to get BrotZeit involved, please don’t hesitate to drop me a line at bruench@gmail.com. Would love to hear from you.

Lots of brünchlove.

Noemi x

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Fantastic Bread Workshop at E5 Bakehouse

This was a fabulous Bread Workshop at the E5 Bakehouse in Hackney!

I have tried my luck with baking my own bread during my teens but I had to realise very quickly that it is not that straight forward. My first attempt back in the day was neither looking great nor was it edible to be honest. It was so dry, I could throw it against the wall and it would not even change shape…

Despite my failed attempts to make bread myself, I still love eating it! After all, I grew up in a country that celebrates rye and sourdough. There is a bread bakery on every corner in Berlin offering bread rolls of all sorts – dark rye, country style sourdough, pumpernickel, potato bread, multi seeds, brezel, Laugenstangen and so on…

Anyway, having moved to Holland in 2005 and England in 2009 really put my love for bread on hold. Please don’t take it personally dear Dutch and Brits, of course, you also have lovely breads, but Zie Germanz just make better ones! 😉 To be fair, there has been a surge of Artisan Bakeries in London in recent years, reflecting the growing demand for quality and particularly British products. Consumers in London are becoming a lot more food savvy and keen to explore, which is great!

So! I had not given up and I was keen to move on from my epic ‘stone bread’ failure. Therefore, I decided to learn from the pros! I made myself a present and signed up for the bread workshop at the E5 Bakehouse, which was recommended to me by a dear friend. The E5 Bakehouse is an East London artisan bakery and coffee shop and I had heard great things about them.

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When I arrived at E5 I was introduced to the rest of the group – a lovely bunch of all ages – I think I was the youngest…

 

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Eyal, E5’s head baker, who swapped his career in neuroscience for bread baking, was our teacher for the day. We started with a short introduction to the world of bread and we received our own little ‘Bread Bible’.

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We learnt a lot that day. Although they said making sourdough is not as complicated as one might think, I am not convinced. I was quite overwhelmed but this is what I remember:

1) There are only three essential ingredients to make sourdough: wheat flour, water and salt

2) Wheat contains the protein gluten, which gives the dough its elasticity and the bread its texture. Different types of flour contain different levels of gluten

3) When water and flour meet, gluten is formed and starch gets broken down into sugars. The more gluten, the stronger the bread. The less water, the denser the bread

4) Salt is used for flavour

5) Yeast is only required for certain type of breads, hence it is not mentioned as a key ingredient. Yeast is a fungus, which grows anaerobically (without air) and converts fermentable sugar in the dough into carbon dioxide, which helps the gluten to expand and rise (leavening the bread)

6) The more we ‘stretch & fold’ the dough, the more strands of gluten are built giving the dough more structure

Trying to remember all that, it was time to get our hands dirty and we made 66% Rye Bread, Ciabatta, Bagels and Hackney Wild! I was so impressed by the outcome. What a great day! The workshop was worth every penny of the £120 I paid including a delicious fresh lunch.

Bread making is really a craft and it takes practice and more practice to master it. The beauty is that no bread is the same. Ingredients, temperature, length of fermentation and the amount of ‘stretch & fold’ make every loaf taste different.

I am very excited to try my new skills at home now. In case you are wondering…no, I do not have a bread stone oven in my backyard but I bought a cast iron from TK Maxx and that is almost the same!! 🙂

Here a few pictures of the day! I can highly recommend this workshop and if you want to share your own experiences, leave a reply! x

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Bread Intro

BREAD!

You might have noticed that the name of my blog is ‘Bread Box’. Yes, …I love BREAD.

If I could have, I would have been born with a slice of crusty sourdough bread in my mouth and I wish my last meal to be the same but with French salted butter and some mature hard cheese…and if I am really greedy perhaps some fresh onions on top (German master recipe :p )

Anyway, I have named my blog ‘Bread Box’ because this is what my all-day brunch cafe will be called once open. The aim is that you will hopefully remember having read about its humble beginnings in my blog.

Under this category I will share my own bread baking attempts with you (the good and the bad) and hopefully you will see my baking skills improve towards the end of it. I will also post about where to get the best artisan bread in London (until I open my own business of course) and I will be sharing any piece of information I gathered with regards to ‘What makes a good Loaf’.

Do not be scared by those who say Bread is bad for you. There are always two sides to a story and I will try my best to highlight a few hidden myths AND truths about it.

I am still learning myself, but if you love Bread too, then perhaps you should join me here.

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