The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stureby Deluxe imitation

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codruta's picture
codruta

Stureby Deluxe imitation

Hello everybody! There are a lot of wonderful breads here lately. I was gone in vacation, and since I got back I keep reading every post that I missed. I feel so inspired everytime I open this site and I read your stories. My "breads-I-must-try" list is already too long and it keeps getting longer. If some of you want to know how my breads looked like two years ago, when I was a beginner and I did not know anything about bread and about this site, take a look at the picture from my latest post on Apa.Faina.Sare. (pictures at the end of the post). I learned a lot in the last two years, thanks to this site and its members.

Thank you.

The last bake, before I went in vacation, was a bread from Martin's blog. Martin names this bread STUREBY DELUXE. A friend of mine had trouble with the recipe and I wanted to help him, so I baked the bread to see how will turn out. I did not have white spelt flour, so I replaced it with white flour (type "0" italian bio flour- very good), and a bit of whole wheat flour. Martin keeps a stiff levain at 70% hydration. I transformed my starter in a stiff one, for this bread. I mixed by hand and I followed his instructions, (only I added more water and I retarded the dough just 8 hours, not 10-14 hours as he recommends). This bread is very very good. The crumb is moist, chewy, full of flavour. I took 3 breads with us in our holiday and they kept very well for a week. Here are some pictures:

You can see my romanian post about this bread here: paine-alba-dupa-reteta-stureby-deluxe

I ordered some bannetons from Germany and I'm impatient to get them. It's a matter of days. Till I'll get my bannetons, I decided I'll only bake baguettes, and after that I'll throw away all the improvised baskets and linens. First breads on my list for the new bannetons will be the kamut bread that andy posted a while ago, and Faux Faux Poilane from varda's blog.

It's good to be back! Happy baking, everyone!

Codruta

 

Comments

ananda's picture
ananda

Codruta,

What amazing progress.

Shattering crust and beautifully open crumb to your lovely breads

All good wishes

Andy

ps. Good luck with the Kamut (R) formula

codruta's picture
codruta

Thank you, Andy. You are kind and encouraging, as always. In fact, it's been 2 years and half. But the major progress happened in the last few month, with the help of this site and its active members (and Hamelman's book). But I feel I am just at the beginning, still a lot to learn.

ps. I'm nervous about Kamut (R) bread, cause I only have a bag of 500g. This flour is not available in my town so... I have to be very careful not to ruin it. I'll post about it, after I'll bake the bread.

Codruta

PiPs's picture
PiPs

Always such a pleasure seeing your posts. The photography is sublime.

I totally agree with Andy, the photo with the shattered crust had me totally hooked.

All the best, Phil

codruta's picture
codruta

Phil, just the other day I was admiring your desem-figs bread. I truely appreciate your comment, because I admire what you do.

codruta

lumos's picture
lumos

Everything what Andy and Phil said! 

How do you always managed to get such beautifully open crumb? Must be Romanian air....:p

Thanks for sharing. Your pictures are always treat for our eyes.

lumos

codruta's picture
codruta

lumos, come please in Romania, and see if the air helps your baking :) I'd like to meet you in person :)

lumos's picture
lumos

Send me a flight ticket, anytime! :p

 

Mebake's picture
Mebake

Lovely looking breads, Corduta... you are ages ahead from your first attempts..! well done, and your presence here and your showcase of beautiful bread inspires us in return.

codruta's picture
codruta

Thank you, Khalid. You allways call me Corduta- it makes me smile everytime (but please, don't change it-  i like it). :)

You are one of the bakers I get inspiration from.

ps: Some readers from my blog told me they tried your batard shaping tehnique with good results :)

codruta

varda's picture
varda

Do you know what Stureby means?  -Varda

codruta's picture
codruta

Varda, given the fact that Martin is from Sweden and Stureby is a residential area in Stockholm... I guess he named the bread after the place he lives in. 

thank you for your words.

ps: I just received my bannetons. Your bread (or lumos') is next on my list.

codruta

Mebake's picture
Mebake

Oh, ops, sorry Codruta, i've always read it as corduta. :) i had my share of smiles when i read your comment.

Iam glad they liked it, and that you did too.

Syd's picture
Syd

Beautiful bread Codruta! Lovely open crumb and perfect crisp crust. Keep them coming!
Best,
Syd

redhead44's picture
redhead44

Where is the recipe for the bread in english

codruta's picture
codruta

Pain de Martin is a blog in swedish. To read the recipe, I used google for translation swedish-english. try this link, here.

From my romanian blog, I think the translation it is worse, but you can try this link, here.

hope it helps.

codruta