Domberger Brot Werk Verified listing

Domberger Brot Werk - Berlin

The cornerstone of Domberger Brot Werk's operation is the utilisation of first-class raw materials. Their bread embodies integrity, free from any needless, artificial enhancements.

Their journey begins with sourdough, a seemingly simple concoction of water and flour. Although volumes are written about it, the process is relatively straightforward: mix water and flour, allot time, tend to it, and behold - sourdough is born. This sourdough plays a vital role in giving the dough its texture, taste, and aroma and also aids in detoxification due to the enzymes it contains.

Their bakers carry out each step with precision, backed by keen sensory analysis, experience, and skill, all essential for crafting exceptional bread. They prepare the dough in full view of their patrons, mechanically or by hand, like their much-loved prey bread. This dough undergoes folding over several hours, creating a unique crumb consistency reminiscent of traditional French bread.

The care they take with their dough is evident - they allow ample time to rest and develop its rich flavours. This process requires time and the right temperature, and it's one of the reasons why many of their doughs rest overnight at a cool 4 degrees in the refrigerator until the following morning. This retarding stage is where the flavours truly bloom, lending their bread that unique edge.

When manually processing the dough, they handle it with the utmost gentleness to retain its pores. Post-shaping, the dough is given additional time for proofing.

Baking is the final act of this culinary performance, where the bread bakes in full view of the customers until it emerges from the oven. Yet, the process continues. Especially for rye bread, it shouldn't be consumed immediately. It continues to develop flavours for three days post-baking. After this period, it's ready to be savoured, but ultimately, the choice is up to the individual.

Now, a word about their flour. When you bake with only three ingredients, the quality of each is of paramount importance. They use flour, water, salt, and sourdough in their bread. The proportion of flour is greater in artisanal bread than in industrially produced bread. This makes the choice of flour all the more crucial. The flour must be compatible with the other three ingredients without any additives or be harmonised. This harmony requires consideration of several factors during the baking process.

They recently switched their flour source, which should have been taken seriously. They now use flour (550s) from the Rolle Mühle in the Ore Mountains for their prey bread, rolls, pretzels, cobblers, and cakes. This change in flour brings about a difference in the dough's properties, the baking characteristics, and the bread's taste, a phenomenon unlikely in industrial bread due to its additives.

The taste and consistency of the bread are also influenced by the rest period before baking and autolysis - the swelling time of the initial dough preparation from flour, a bit of water, and the sourdough. This period allows the ingredients to combine and the sour flavour to develop.

To find out more, visit Domberger Brot Werk's website.