Glossary entry (derived from question below)
German term or phrase:
Brühstück
English translation:
scald soak
Added to glossary by
Sonja Marks-Terrey
Sep 3, 2009 13:02
14 yrs ago
3 viewers *
German term
Brühstück
German to English
Tech/Engineering
Food & Drink
baking
see "Kochstück" question please
Proposed translations
(English)
| 3 +2 | scald soak |
Andrea Garfield-Barkworth
|
References
| scald |
Kim Metzger
|
Proposed translations
+2
55 mins
Andrea Garfield-Barkworth
Germany
Germany
Native in English
Specializes in field
Germany
Reach a wider audience
Native in: English (Variant: British) 
Works in: German to English
Related KudoZ points
:
12
Selected
scald soak
Explanation:
Dan Lepard refers in his book also to a Swedish baker and is mixing fine or coarsly ground rye flour with almost boiling water. He calls it gelatinized rye mix and is also washing part of it over the loaf before baking. He only says that it will improve the elasticity of both the crust and crumb.
Bruhstuck: the seeds are steeped in hot water (70-100.degree. C.). The
container containing the water and the seeds is stored either for 6
hours at 20.degree. C. or for 4 hours at 40.degree. C.
Scald soak
Dan Lepard refers in his book also to a Swedish baker and is mixing fine or coarsly ground rye flour with almost boiling water. He calls it gelatinized rye mix and is also washing part of it over the loaf before baking. He only says that it will improve the elasticity of both the crust and crumb.
Bruhstuck: the seeds are steeped in hot water (70-100.degree. C.). The
container containing the water and the seeds is stored either for 6
hours at 20.degree. C. or for 4 hours at 40.degree. C.
Scald soak
4 KudoZ points awarded for this answer.
Comment: "Thanks for your help. Sorry for the delay in feedback."
Reference comments
1 hr
Kim Metzger
Mexico
Mexico
Native in English
Mexico
Committed to Quality and Service
Native in: English (Variant: US)
Works in: German to English
Related KudoZ points
:
125
Reference:
scald
There were many variations of these barm and mash methods, each with its own temperature, timing, and proportions of grain and water.
A mash is similar to what has historically also been called a scald; that is, grain or flour scalded by hot or boiling water. It can be fully or partially cooked, but for our purposes, we do not heat the grain above 165° F (74° C). What distinguishes our mash from a conventional scald is this attention to temperature…
Peter Reinhart’s Whole Grain Breads
Your definition:
Brühstücke werden in der Praxis meist mit TA 200 (Wasseraufnahme 100%) hergestellt. Der Temperaturbereich liegt bei 50 bis 70°C. Die Stehzeiten liegen meist bei 3 Stunden. In der (handwerklichen) Praxis werden Brühstücke meist mit heißem Wasser (max. 70°C) gemacht, wodurch die Brühstücktempera turen oft unter 50°C liegen.
Nach der ursprünglichen Rezeptur besteht Pumpernickel ausschließlich aus Schrot und vollen Körnern von Roggen. Die vollen Körner werden über mehrere Stunden hinweg (meist über Nacht) in heißem Wasser (Brühstück) aufgequollen. Dies ist erforderlich, damit die dichten Körner backfähig werden.
http://de.wikipedia.org/wiki/Pumpernickel
A mash is similar to what has historically also been called a scald; that is, grain or flour scalded by hot or boiling water. It can be fully or partially cooked, but for our purposes, we do not heat the grain above 165° F (74° C). What distinguishes our mash from a conventional scald is this attention to temperature…
Peter Reinhart’s Whole Grain Breads
Your definition:
Brühstücke werden in der Praxis meist mit TA 200 (Wasseraufnahme 100%) hergestellt. Der Temperaturbereich liegt bei 50 bis 70°C. Die Stehzeiten liegen meist bei 3 Stunden. In der (handwerklichen) Praxis werden Brühstücke meist mit heißem Wasser (max. 70°C) gemacht, wodurch die Brühstücktempera turen oft unter 50°C liegen.
Nach der ursprünglichen Rezeptur besteht Pumpernickel ausschließlich aus Schrot und vollen Körnern von Roggen. Die vollen Körner werden über mehrere Stunden hinweg (meist über Nacht) in heißem Wasser (Brühstück) aufgequollen. Dies ist erforderlich, damit die dichten Körner backfähig werden.
http://de.wikipedia.org/wiki/Pumpernickel
Note from asker:
| Thanks for your help here, Kim. |
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