I've worked a bakery owned by a german trained baker and it shares many similarities. 1) Nuts, seeds and fruits in every bread from sunflower seeds, sesame, pumpkin seeds, flaxseed, walnuts, macademia, raisins, apricots, cranberries, etc and even wheat brans/husks. 2) Some percentage of rye in the rustic breads usually in the range of 10-20%. We do make 100% rye too and like in the video, it has the texture of mud/clay during shaping due to lack of gluten forming proteins to make it stretchy. Rye is considered a subpar grain compared to wheat but they grow very well in cold dry regions like northern europe which is why you rarely see rye in French breads. Even a 10% rye addition will change the flavour profile to a more malty tasting bread. If you want to attract customers, bake 100% rye during peak hours. The whole bakery will be filled with fruity and malty aroma, aka esters, as the bread bakes. 3) The use of malt both active and inactive to add colour, flavour, and boost fermentation. Together with sourdough as the leavener, they make a wonderfully rich and full-bodied bread.

@hmvollbanane1259

3 ай бұрын

What sets Germany apart from France when it comes to bread is that due to our geography all major grains grow here, hence we have over 3000 different bread varieties. The north is, like you rightly said, more rye reliant whereas the further south you go the more wheat is grown - though overall we prefer rye breads as they have a stronger flavour and are more filling (2 out of our 3 meals per day consist of bread with butter and a variety of toppings ranging from cold cuts, cheeses, vegetables, honey, marmalades to liver paté added and combined to once own preference. Breakfast here is literally called "the early piece" (Frühstück) and supper "evening bread" (Abendbrot)

I really like every video from this channel. Keep up the good work Reiya-san. 😊😊😊

Excelente video 👍 👏 👌 saludos a todos desde San José del Cabo Baja California Sur Mexico 🇲🇽🇲🇽🇲🇽🇲🇽

I don't understand the science behind the breads, I only understand the taste, color and satisfaction, happiest to see 👀 superiority🙏.

Love it❤

I was ooing and ahhing the whole time watching this and salivating at those gorgeous breads. I wish the bakers could clone themselves and open a branch in Malaysia and all the breads are halal so that everyone can enjoy. Wishful thinking. I can only but cry.😢

I no longer miss anything abroad. Nothing is better for breakfast than good German rye crusty bread. We can choose from over 3000 (!) types of bread.

@reiyawatanabe

3 ай бұрын

I envy you!

Thanks 😊

I've been to a great many Bierfests (and other beer-binging occasions) in both Germany and Japan (see profile picture). So you may trust me when I say that Japanese pretzels are by far superior to any German ones.

There is also a German Bread Meister in Gurye, Jeollanam-do, South Korea. Meinbrot. The village is beautiful and the bread tastes great. Please come to Korea on a business trip!😊