Über Das beste Brot der Welt
Letzte Änderungen
Über
Ich bin Chris Benjaminsen. Während Corona habe ich mit dem Backen angefangen und mich durch Hunderte komplizierter Brote gearbeitet, bis ich bei diesem gelandet bin. Es wird fast so gut wie die aufwendigen Methoden und braucht einen Bruchteil der Arbeit, also wurde es mein Standardrezept. Hier bewahre ich es auf.
Darunter stehen die Änderungen am Rezept und an der Seite, die neuesten zuerst. Das Änderungsprotokoll ist auf Englisch.
Corrected yeast, salt, water and nutrition
I bake this bread with fresh yeast, and those amounts were right. The active dry and instant amounts were derived badly and came out at roughly a third of what they should be. They now follow the standard conversion: active dry is 0.4 times the fresh weight, instant is 0.33 times.
Salt was listed as 2 teaspoons whichever type you picked. That’s true for table salt. Kosher salt is coarser, so 12 grams is 2½ teaspoons of Morton or 4¼ teaspoons of Diamond Crystal. The page now shows the volume for the salt you chose. The weight, 12 grams, was always right. Weigh it if you can.
Water is 500 grams. “2 cups” is 473, so the volume column now says 2 cups plus 2 tablespoons.
The nutrition table was calculated on a smaller slice than the one the recipe describes. Recomputed from USDA flour values: about 180 calories, 38 grams of carbohydrate and 390 milligrams of sodium per twelfth of a loaf.
Also fixed on the same day: typos in the instructions, a broken about page title, and share, print and jump-to-recipe buttons at the top.
Sourdough now rises on the counter
The 24-hour sourdough version used to go in the fridge like the commercial-yeast version. It came out flat too often.
Wild yeast is slower than packet yeast and it stalls in the cold. After a run of bakes with the dough on the counter instead, the loaves rose better, had a more open crumb, and behaved the same way bake to bake.
So all three sourdough schedules (24, 12 and 6 hours) now say: leave the bowl on the counter. The commercial-yeast recipes are unchanged. Cold fermentation still works well with packet yeast on the 24-hour schedule.
Faster site, fixed bugs, better FAQ
I rebuilt the site on Astro. Same recipe, same URLs, same look. What changed is under the hood and in the FAQ.
Faster
Images now ship in AVIF and WebP, the CSS is inlined, and the browser caches pages properly. A page that used to take a beat now shows up at once.
Two bugs
The footer said “4h” for the 6-hour recipe. It says 6h now. And the FAQ told Celsius readers to raise the oven by 25°F. It now says 15°C.
FAQ
Several answers were vague. They now carry measurements and reasons instead of “it depends”.
All 216 variations still work and every old link still resolves.