"Gut Brot will Weile haben" sagt Bäckermeister Günther Weber und beschreibt damit eine der wichtigsten Zutaten seiner Kunst: Zeit. Rund 20 Stunden braucht sein Holzofenbauernbrot vom ersten Sauerteig bis zum knusprigen Laib - wir haben uns die Zeit einmal genommen.
“Good bread takes time,” says master baker Günther Weber, describing one of the most important ingredients in his art: time. His wood-fired bread takes around 20 hours from the first sourdough to the crispy loaf. In the program, time is taken to accompany the most important processes in peace and quiet: How can you tell that a dough is good? When does it become “stubborn”? What role does salt actually play? And why is the almost 40-ton wood-fired oven the secret boss in the bakery? “Craftsmanship” about a sensitive mixture of flour, water, salt, yeast, patience and experience - or: ”How to bake really good bread”
