The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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7ardys's picture
7ardys

I began baking bread in 2009 after being laid off from my job.  It was not a life long desire to bake bread.  In fact, I hadn't even spent much time in the kitchen at that point.  But somehow, I became enthralled with bread baking.  Might I even say, passionate about bread baking.  And because I suddenly had lots of time on my hands, I practiced almost daily.  Not necessarily baking every day, but reading about, or buying supplies for, or tending a starter for baking.    I credit Peter Reinhart's book, Whole Grain Breads with capturing my interest and leading me on to read other bread baking books as well.  For some reason, I kept track of each bread recipe that I made, along with my comments about what I learned, what went well, what didn't.  And I learned many "do not ______" next time.  It's been a fascinating thing -- this study of bread making.  And I am still such a novice. 

Along with being a novice bread baker, I may be even more of a novice internet user.  (Where have I been hiding, huh?)  I only discovered this site today!  A couple of weeks ago, I started a blog of my own about my breads which I call "Ardys 'n Bread".  That's my first name--"Ardys".  I've always felt it was an unfortunate name and probably spent the first 35 years or so, of my life, encouraging the use of nicknames.  Well, at last, my name seems to have come into its' own.   My blog site is http://ardrichards.wordpress.com.  I have been thoroughly enjoying writing about bread, and I've realized that my real goal with the blog is to reach out to other people who might be interested in making bread for the first time, and offering some guidance and practical information on the subject.  Little did I know that I should have been posting my blog with The Fresh Loaf.  Although I have to say, the work of the bakers that I have seen on this site inidicates that they are so far beyond me in experience , that I would have little to offer to this group.  

I am, however, glad to have found this site, and thank you all for welcoming me into the fold of bread bakers. 

P.S.  If you come across anyone by the name of "Ardys" (female name, Scandinavian) under the age of 60, I'd appreciate you letting me know that there is another one of us out there.  I have an aunt with my name, and many times people have remarked after meeting me, "I once knew someone by that name.  She was in her 80's."  I, myself, have never actually met another person with my name (aside from my aunt, and there was a neighbor lady named "Ardis" who died when I was a child).   I believe the name is a revision of the Norwegian name "Hjordis".  (should be a / through the O)  Are there any more of us out there?

Ardys 'n Bread

johannesenbergur's picture
johannesenbergur


Ingredients:

  • Whole grain
    • 150g whole grains
      • Feel free to combine different sorts: wheat, rye, barley, spelt
  • Dough
    • 450 g water
    • 150g sourdough
    • 5g fresh yeast
    • 10g honey
    • 10g malt syrup
    • Seeds and the alike
      • Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
        Just a small handful
    • 150g stale bread
    • 25g salt
    • 600g flour
      • 300g rye
      • 50g semolina or durum
      • 250 other flour
        • Graham
        • Spelt
        • Wheat
Grains:Soak the whole grains in a cup with around 2,5 dl cold water. Put a lid on and leave it in the fridge for at least 24 hours.Dough:Dissolve the yeast in the honey. Add water, the soaked grains with the remaining water, malt and sourdough. Finely chop the stale bread and leave it to soak in the mixture for around 15-30 mins. Add the salt, dissolve and start adding the flour, little by little. When the dough is starting to come together, although still very sticky, you may precede to knead it with your hands. At this point you usually need to knead some more flour into the dough. The dough doesn't need a lot of kneading, since it's a pretty tight rye bread, around 5-10 mins, just so it's still sticky, but still is dry enough to keep a shape.
Put the dough in a greased container and cover it up with a wet tablecloth. Leave it to proof for at least 12 hours i the fridge. I usually just leave mine over night.When proofed, put it in a 3 litre bread baking pan. Sprinkle oatmeal, seeds or nothing at all on top of it and score it. Cover the pan up with a wet tablecloth and leave it to rise at room temperature until it has risen to fill the pan completely - this process usually takes up to a couple of hours.Bake at 180 degrees celcius. Bake for two hours, gently remove the baking pan and put the loaf in for another half an hour.
Leave it to cool on a tray and keep your fingers to yourself until the next day.
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