I would like to see a normal pretzel bread added to the bread range. The dough would be like the small pretzel rolls, just in the shape of a normal loaf. It would also be desirable if a spelt plait (made from pure spelt flour) were also added to the range. Many people cannot tolerate wheat, but spelt is very well tolerated.
4 years ago
4 years ago
But I think the bread from Migros is better...because of the resting time of the dough...
Coop has lots of breads with long resting times............
4 years ago
4 years ago
Simply belongs in the standard range. Coop is brilliant in this respect. They still have imagination in the bakery
Yes, Coop is brilliant. Unfortunately, many Coop breads have sugar as an ingredient...
4 years ago
4 years ago
Coop has lots of breads with long resting times............
Unfortunately, many of them have sugar in them...
4 years ago
Edited
4 years ago
Unfortunately, many of them have sugar in them...
No, I looked it up - on site
4 years ago
4 years ago
Edited
No, I looked it up - on site
Why do you bake yourself? I bake spelt, wholemeal, white flour (individually, always different) with yeast and sometimes sourdough powder sea salt, a tiny amount of raw sugar (but can also be made without it if you "go" individually) water, milk, soy milk or a mixture of butter, oil, spiced oil (Lidel has a hot oil with pepperoni so good!) then roll it out and put nuts on it, roll it up, press the seams a little tightly... Super psyllium seeds, etc. are also delicious It is sooooo versatile. Dried fruit, for example...
Important 1000g flour 2 p. yeast 550ml water butter/oil... Possibly less water or more flour. Don't worry 2P yeast can also tolerate 3000g more flour... Knead and look, it must not crumble or stick It is never 100% the same, it will always be different. Good flour from the mill, but spelt from Migros was also OK. It's important that Migros has flour moths. I haven't even had any problems with my flour from the mill (Emmentaler Mühle). Buy it, use it up and store it in a container that closes well!!! Try it, it's worth it, you won't be able to buy such good bread or plaited bread so quickly. AND the bread/ plaited bread can be frozen suuuuuper well. Limited, but bake 1 kg of bread, cut into slices when it has cooled and freeze. I do the same with raclette cheese 😉 then you can even remove individual slices! 😎 So bake in the week, eat for a week, or even 2 weeks. It's important that the dough rises, and depending on the weather it needs more than 30 minutes...! And it shouldn't stick or crumble too much. It's so easy, if you weren't far away I'd show you. 😊
4 years ago
Edited
4 years ago
Edited
No, I looked it up - on site
I also looked at the list of ingredients last time, in the branches where I looked, "sugar" is declared on various breads. I don't know if the breads are made the same way everywhere... Anyway.
4 years ago
Edited
4 years ago
Why do you bake yourself? I bake spelt, wholemeal, white flour (individually, always different) with yeast and sometimes sourdough powder sea salt, a tiny amount of raw sugar (but can also be made without it if you "go" individually) water, milk, soy milk or a mixture of butter, oil, spiced oil (Lidel has a hot oil with pepperoni so good!) then roll it out and put nuts on it, roll it up, press the seams a little tightly... Super psyllium seeds, etc. are also delicious It is sooooo versatile. Dried fruit, for example...
Important 1000g flour 2 p. yeast 550ml water butter/oil... Possibly less water or more flour. Don't worry 2P yeast can also tolerate 3000g more flour... Knead and look, it must not crumble or stick It is never 100% the same, it will always be different. Good flour from the mill, but spelt from Migros was also OK. It's important that Migros has flour moths. I haven't even had any problems with my flour from the mill (Emmentaler Mühle). Buy it, use it up and store it in a container that closes well!!! Try it, it's worth it, you won't be able to buy such good bread or plaited bread so quickly. AND the bread/ plaited bread can be frozen suuuuuper well. Limited, but bake 1 kg of bread, cut into slices when it has cooled and freeze. I do the same with raclette cheese 😉 then you can even remove individual slices! 😎 So bake in the week, eat for a week, or even 2 weeks. It's important that the dough rises, and depending on the weather it needs more than 30 minutes...! And it shouldn't stick or crumble too much. It's so easy, if you weren't far away I'd show you. 😊
I also bake myself...............and very often..... but also needs time, and that is simply missing because of a lot of work
4 years ago
4 years ago
The spelt plait we had was super fine...don't know why it's no longer available...
Hello glubschi7OO, the spelt plait is no longer available, but have you ever tried the new original spelt butter plait ? I hope you like this one too! Best wishes, Chloe
