German best bread baking

Learn how Germany's best baker creates and bakes a fantastic bread he calls the Rustikus. Max Kugel and team won first place in the highly popular and televised competition "Deutschlands Beste Bäcker" #Stevevanstone #maxkugel

[@doddseman3]

Baker from kansas here. Love your bakery and that bread looks delicious! I gotta say i jealous of the belts you use for the bread. Made putting the bread in the oven look so seamless. I use a large floured paddle myself.

[@georgefirk5531]

My Great Granfather George Furk left Koblenz for England around 1852/1854 he was a young Bread Baker…I am the fourth generation of Master Bakers,my Granfather,my Father’Frank’ his brothers George,Jack,andEdward were all Master Bakers.I am now 90years old and on Christmas Day 2021,I will make the most beautiful White Split Tin loaf….using “German Bakers Yeast”

[@ulli.kampelmann]

Dear Georg, wow, you have a very interesting story. Thanks a lot for sharing it.

[@Nutmeg1644]

I made your recipe the other day, it was so delicious. I added a little of bread flour too and cranberries. Yum! Bread making is what made me busy since my retirement. It’s so fulfilling and I’ve never bought bread from the store. ❤️thanks u guys! God bless… Greetings from the Philippines 🇵🇭 with love 💕

[@ulli.kampelmann]

Thanks so much for your nice comment. Yeah, bread baking is fun and healthy. We are also adding spices into the bread, like ginger fennel, cumin.

[@amirminabsalemi1632]

nice one.no scoring the dough , comes out so beautiful

[@ulli.kampelmann]

Thanks for your comment and congratulations for your fun on baking.

[@NEMO-NEMO]

Thank you for sharing. It’s wonderful bread. I visited Germany many times and the bread was great! I will attempt it. I have a little experience but this bread will be a new challenge for me. ☺️🫣

[@ulli.kampelmann]

Thanks for your comment on the bread baking. Did you try it out? You can also add ginger, cumin and fennel. Please let me know.

[@Dragon34th]

I like the two hands molding style upside down. Very effective and fast work. No need for s baker's blade here :)

[@ulli.kampelmann]

Thanks for the comment, yeah, it is fun to bake.

[@teresatsai8753]

Thank you for sharing from Taiwan. Bravo!

[@ulli.kampelmann]

Your very welcome.

[@owen7185]

Absolutely beautiful

[@ulli.kampelmann]

Great! Thanks for the comment.

[@jerryuhte1284]

Congrats on the best baking award , i cannot find good Rye bread here in Indiana so maybe i can try your recipe with a little help ! I miss toasting the Rye bread , you guys are amazing ! Guten brot ! Thank you, Jerry Uhte Stay well !

[@ulli.kampelmann]

Hello Jerry, thanks for your comment on the bread baking. Have you try the bread baking until now? You can add also ginger, cumin and fennel. That makes it better.

[@sunnyd4734]

Pounding that dough is safer than boxing 😆🤣😂

[@ulli.kampelmann]

Hahaha, yeah, this is true.

[@stephaniegifford2020]

Beautiful bread

[@ulli.kampelmann]

Yeah really. You can also add fennel, ginger and cumin inti the bread.

[@ludababichenko1437]

Красивый хлеб,спасибо,вам за труд!

[@rusmoscow1971]

И без магического участия ржи не обошлось

[@ulli.kampelmann]

Thanks for your comment.😊

[@irairlima216]

very good! Here from Brazil.

[@ulli.kampelmann]

Thanks!!! Greetings from Florida.

[@coltonc7832]

Oh damn I had no idea that Max Kugel came from a family of bakers. I live in Bonn now and have bought bread from this man.

[@billlichirie14]

There's some wonderful bread baked in Plittersdorf, Germany.

[@ulli.kampelmann]

That is really great, that you are shopping now from the master your bread! Give him please best greetings!!!

[@rusmoscow1971]

50% rye / 50% wheat is a golden ratio and a recipe for success!

[@ulli.kampelmann]

Yeah, right, that is great.

[@kkj0606]

밥으로 먹는 빵인가요? 한 덩이에 얼마에요?

[@kurtbecker3827]

They make it sound so easy... we all know it is not. There is a lot of attention to detail and the Baker Meister makes assumptions, that we the mere mortals should know... truth is we don't... but I will try my best. I am diabetic and should not eat too much bread... to hell with it... at least I die happy. This bread looks fantastic.

[@ulli.kampelmann]

Thanks a lot for your comment. You can try almond flower and arrow root to replace the wheat.

[@maryjanestoltenberg3484]

In this recipe, where is the mehlkochstück please?

[@annanight8927]

Kneading one dough with two hands, just starve poor dead if they don't make bread at home by themselves

[@diahsap]

Look yummy

[@ulli.kampelmann]

Looks and taste yummy!!!

[@JonathanKandell]

The recipe at the end doesn't have any malt listed. Nor does it include the "scald" of the boiling water and wheat that is described toward the beginning. Did I interpret incorrectly?

[@ulli.kampelmann]

Malt was not added into the recipe. Hope you have luck.

[@dhenschel4]

You didn't talk about adding steam or any other oven controls - do you add steam in the baking process?

[@heinoschotz185]

You should wait 1 minute before you add the steam. I am also a Bakery Master in germany and almost all bakerys make this type of bread.

[@dhenschel4]

@@heinoschotz185 That is great you are and all the other bakery's are keeping the tradition going. It is a passing trade here in the US as they can't compete with the warehouse stores. A family recipe for a plain white bread is slowly being forgotten, however I have always thought it would be great to have a bakery.

[@chadmcalpha3511]

@@heinoschotz185 I'm sorry this thread is old but I'm genuinely curious why wait a minute before adding steam? does it give the bread a better rise?

[@ulli.kampelmann]

Yeah, usually is it a good idea. But it works also without.

[@highlow8875]

Vielen Dank für den Beitrag. Gibt es für das Brot ein Rezept?

[@ulli.kampelmann]

The full recipe for this lovely bread is at the end of the video.

[@ulli.kampelmann]

Nein, leider noch nicht.

[@jerryuhte1284]

Maybe show how you started the Sourdough ? ? Thanks !

[@eikedederke2549]

have sourdough at your disposal - feed it and leave it for 16 to 24 hours / not to difficult

[@ulli.kampelmann]

Thanks a lot for that tip

[@Lagolop]

That's hilarious! The word kugel is Yiddish for pudding!

[@ulli.kampelmann]

Haha, funny.

[@Lagolop]

@@ulli.kampelmannAnd tasty! I just baked a lokshn kugel (noodle kugel) yesterday. Old family recipe using butter milk, eggs, egg noodles, butter, vanilla, sugar. Sometimes I make one with cream cheese, cottage cheese, milk, eggs, sugar. In either event, I add a brown sugar/butter/cornflake topping. The either eyes of kugels I make are potato. Geshmak! PS I make sourdough breads as well.

[@fmc6338]

looks great, whee i live in central Wisconsin we have no decent bakeries and for a transplanted German its torture.

[@ulli.kampelmann]

Hello Frank, the best is, you learn to make your own bread like us now.

[@SteveErwin107]

The baker says he's using roasted malt, which I can plainly see in the mix. But it's not mentioned in the recipe. A family secret? More seriously: anyone know what the real recipe is?

[@SteveErwin107]

I went ahead and winged it using 25 grams of crystal red rye malt. The loaf came out beautifully and looks exactly like Kugel's own. Spectacular crust and tasty throughout. A thin layer of butter brings this loaf to a very high level. I love it!

[@Kronsteiner]

@@SteveErwin107 2% of the flour weight is a good percentage for malt

[@_em_1]

I've seen other german bread recipes that call for malt powder or something like that. Haven't found it to buy, but thanks for the tip!

[@ChesterChi3]

@@_em_1 you can find diastatic malt on Amazon or at King Arthur Flour

[@georgefirk5531]

My Great Granfather left Koblenz for England in around 1852/1854 he was a young bread baker…I am the fourth generation of a family of Master Bakers. My Granfather,my father Frank, his brothers,George,Jack,and Edward were all Master Bakers….Great Granfather’s name was George Furk.I am 90years old and on Christmas Day I will make the most beautiful white split tin loaf “ using German Bakers Yeast” 2021.

[@susanneschwonbeck9821]

Rustikus is rather latin for farmer = rusticus

[@NesthaFranz16]

brot

[@moritzk.5755]

The yeast destroys the flavor

[@NothingMaster]

Klempft