April 2, 2017 - 6:11am
Volcano Bread
Ok, this is the strangest thing I've ever seen as relates to bead.. but very cool.. It was the "video inspiration" from this morning's email from Bread Magazine.. enjoy..
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Ok, this is the strangest thing I've ever seen as relates to bead.. but very cool.. It was the "video inspiration" from this morning's email from Bread Magazine.. enjoy..
That was an interesting video. Thank you. There is almost no wrong way to make bread!
Ford
Pumpernickel this is it. Several years ago, when this first popped up on TFL, I added Iceland to my bucket list. Thanks for the refresh! It is amazing as ever and I still want to go and make bread this way.
It uses bicarb as the raising agent. (and some recipes I found don't even bother with that).
And curiously enough I made some last night. It's come out somewhat brick-like because, I think, the lid on the pullman tin isn't as airtight as I thought it might be. Also I suspect I added too much molasses. (Although it was nowhere near as dark as the photo when it went into the oven) Some recipes have in molasses, some golden syrup, some don't bother. Some have wheat as well as rye, some are 100% rye. Mine was 100% home milled Rye... I think it's one of those breads where every baker has their own interpretation of the recipe - which is fine by me.
I baked it for 14 hours in my Raspberry Pi controlled oven at 110°C over a bath of water to keep the humidity up. Not high enough humidity though. I think wrapping it in clingfilm is the key. The taste was interesting, but not sure about it.
Maybe next time!
I didn't find one "definitive" recipe though, so made it my own based on most of the ones I found online. Sometimes called Icelandic Thunder bread too, or as they say; Rúgbrauð
Here is the somewhat embarrassing photo:
Cheers,
-Gordon
It's similar to a steamed bread called "Boston Brown Bread," and first cousin to what the Brits call steamed puddings, which usually involve eggs and are more cake-like.
that is some wet bread! It also makes me wonder about the history of cooking with fire. Hot springs existed long before man tamed fire. Hmmm, need to do some Googling, me thinks...
I agree.. everything old is new again (think sous vide cooking and gadgets like https://www.chefsteps.com/joule ).. you should, if you can, watch the third episode of the nextfilx series cooked.. it's all about bread.. very cool.. https://www.youtube.com/watch?v=epMAq5WYJk4
Ah - this is thread I should have found.
I don't like the idea of cooking it with bicarbonate as the leavening agent though. I figure there must be a more trad. recipe out there somewhere that uses sourdough.