Baking Bread on the Schreckhornhütte for Mountaineers and giving them a tasty experience while getting the energy for scaling up one of the most challenging mountains of the alps: The Schreckhorn.

특징

The characteristics of Gwendolin changed a lot on the hut. The results are a somewhat wild texture compared to the results in the city. But consistently wild. The results are even, nevertheless the baking and storing conditions change a lot. We bake in gas, electric and woodfire ovens. We use it for Bread and Croissants.

점도

맛과 풍미

레시피

시작하는 원료

50% Water
50% Rye
45% Water
55% Wheat
60% Spelt
40% Glacier water

먹이재료

9% Rye
34% Spelt
17% Wholemeal wheat
40% Glacier water

I feed her on a daily basis. Feeding happens after I took a portion for making bread in the mornings. I feed her in the small kitchen we have up here with Rye flour once a week, wholemeal wheat flour twice a week and the rest with white spelt flour. The conditions are cold and windy since we are near to glaciers. The kitchen is the warmest place in the hut. I use her for bread and croissants.

9% Rye 34% Spelt 17% Wholemeal wheat 40% Glacier water

작업방식

Gwendolin was raised in Basel, 261 metres altitude. In Basel I raised and feeded her in the first two weeks with high alpine harvested Rye flour from controlled organical conditions.

50% Water 50% Rye

After the raising process I mostly feeded her with organical wheat flour (alternating white and wholemeal flour). I continued with a 50/50 hydratation on a daily basis. Since I am travelling a lot, I had to leave her alone from time to time in the refrigerator. When I had to leave her for approx. one week I used a 40 percent hydratation. Therefore I use a 55/45 ratio in the recipe below.

45% Water 55% Wheat

After 5 months I took her up to the Schreckhornhütte SAC deep in the Bernese Alps at 2530 metres where I introduced her to the height and the harsh conditions with spelt flour harvested in the Swiss alps and melted water directly from the glacier.

60% Spelt 40% Glacier water

Result

Bread and Croissants

Simple Bread for everyday use and energy: Made with Spelt, Rye, Wholemeal Wheat. And for heavily buttered croissants

Gwendolin Bread and Croissants second overview

Gwendolin Bread and Croissants first slice

Gwendolin Bread and Croissants second slice

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