Jörg Schmid (left) and Johannes Hirth junior. The Wildbakers. Photo: © Daniel Schneider, 2018

SWR Fernsehen TV-Tipp

Brotzeit – With the Wildbakers around Stuttgart

What's going on in terms of good bread and traditional baking crafts around Stuttgart? Johannes Hirth and Jörg Schmid, two young bakers with a passion, want to find out. Both come from baker families in the 4th generation, their great-grandfathers already practiced the craft in Bad Friedrichshall and Gomaringen. Together they are the Wildbakers, who want to draw attention to the centuries-old art of bread making with crazy actions.

TV tip

Next Wednesday, 12 December 2018 from 21:00 to 21:45 (CET) 'Brotzeit - mit den Wildbakers rund um Stuttgart' will be broadcast on SWR television. You can read here what you can expect in terms of content:

bakery– Francesco Ingrassia

The first stop of the journey takes them to the bakery of Francesco Ingrassia. He is a well-known Stuttgart baker and has dedicated himself especially to a Swabian cultural asset: the pretzel. Slinging pretzels - that is classical handicraft. But what is in the dough? A tasting of different types of pretzels will show who has the finest palate and the best nose.

Grain researcher Jan Sneyd

The expedition of the "Wildbakers" continues through Swabia: On an experimental field near Beuren they meet Prof. Jan Sneyd, a former professor of agriculture who cultivates old varieties of grain, such as the bullheaded wheat.

As master bakers in the fourth generation, the "Wildbakers" have learned their craft from scratch. This makes it all the more exciting for them to test the durum wheat. Before the original grain becomes a good flour and later a good bread, it must be ground.

Master miller Ulrich Stietz

The "Wildbakers" visit Ulrich Stietz in Waiblingen in the Hegnach mill. The master miller loves his craft - and has specialised in old varieties. In the baking laboratory of the passionate flour-maker, they carry out a baking test together with four types of grain.

Hanweiler Hobby Baker

And finally, Jörg and Johannes meet the hobby bakers of the village in the bakehouse of Hanweiler for a baking course for amateurs. Because in times of baking factories and baked goods, more and more people are getting enthusiastic about good, handmade bread - even from their own oven.

The preceding information was provided to us "With wild greetings..." by our customer, friend and business partner Johannes Hirth junior:

master baker and business economist of the trade
German Champion Baker 2012-2015
Member of the national baking team

Wildbakers

Johannes Hirth junior’s Flagship Store

…where you can get delicious self-roasted speciality coffee from the WEBER roasting machine.

Hirth’s BrotCafé
Poststrasse 11
74177 Bad Friedrichshall