UIB Commission “ORGANISATION” met in Helsinki

The UIB Commission ORGANIZATION met in Helsinki (Finland) on December 1st, under the presidency of Boldiszár Ilonka (Hungary) and the participation of Günter Koerffer (Sweden), Anders Bondén, Mika Vayrynen (both from Finland), and with the support of Ezster Draskóczy (Hungary). Furthermore, the President and the Secretary-General of the UIB attended the meeting. The objectives of the UIB for the next office term of two years were analyzed and described in detail, assigning tasks and responsibilities to the various Working Commissions. The participants had also the opportunity to make two interesting visits: One to Ekberg, Helsinki's oldest bakery- confectionery, and one to Uudenmaan Leipa.

INFORMATION FROM THE MEMBERS

VII. International Bread Festival in Orosháza 2010

The most important national holiday in Hungary is August 20th. It represents the institution of the Christian State in Hungary, and is the day of the first Hungarian Christian King – Saint Stephen.

It is also the “New Bread Holiday”. The region of Orosházais a big wheatarea in the country.Every year, the HungarianBakers’ Associationhere organizes the biggest Bread Festival in Hungary. This year, the Bakers’ Streetwas built on the beach, and Bread was exhibited and  offered for tastingto more than 10,000 visitors.The German NationalBaker Team, the Italian Club Arti e Mestieri, theSlovakian Master Bakers,the Serbian Bakers and, of course, many Hungarian bakers, too, prepared their best national specialities.On the previous day, August 19th, the Baker’s Academyheld a lecture for bakers, presented by Dr. Endre Kardeván,Minister for Food Chain Supervision and AgriculturalAdministration of the Hunarian Ministry of Rural Development,and Mr. Alfred Geier, a great baker entrepreneurfrom Austria.

“RECIPE OF THE MONTH”

White Wheat Bread with Potatoes

We thank the Hungarian Federation for sending us this recipe.

In Hungary, people like to eat spicy, juicy stew that is cooked with plenty of paprika in a kettle over the fire. It goes well with a fine, soft, but crisp white wheat bread made from sourdough. People in Hungary also love potatoes, therefore, potato bread, is also very popular. It remains fresh and humid for a long time, is a bit heavier, but very nutritious. It is ideally suited for spicy meals. And together with this, we recommend a glass of fine dry Bull’s Blood Wine! Delicious….

60 kg Wheat flour

1 kg Yeast

2 kg Salt

20 kg Boiled potatoes

0,5 kg Garlic

65 lt Water

65, 6 kg Sourdough: 40 kg Wheat flour

0,2 kg Yeast

25,2 lt Water

0,4 kg sourdough from former bread

Sourdough temperature: 26°C

Fermentation time: 16 horas

Sourdough temperature: 18-30 ° C

Fermentation time: 90 min

Ventilations: 2 x 30 minutes

Baking temperature: 210 ° C

Baking time: 35-38 minutos

Mix the ingredients, then let them rest. The potatoes first need to cool, then break into pieces and slowly add to the dough. The bread loaves can be between 0.5 kg and 2 kg.