Hello!
I'm new to this forum and I do have dyslexia and english is my second language so please be kind to me.
Well who am I?
I'm a married woman, living in Sweden and has done so for all my life. I love baking and I do make 2-3 loafs a week and sometimes rolls, baps or what ever you want to call them.
I perfer tradition bread with a nice sponge and no big holes, I allways been taught you cant eat or spread butter on the holes and as a baker is a failure to get big holes in loafs. So no knead breads for me.
I tend to bake Swedish, Danish or Finnish style bread, mortal combats loafs as my husband calls them but also the softer part rye/barley/oat part wheat breads we have here in Sweden.
Right now I have a Danish ryebread farting in my guest bed room, it will stand there until friday and then get baked, hung and then eaten on Sunday.
And in the oven at the moment there is a lovely treacle loaf baking and in the fridge is pizzadough for tomorrow.,
So Hi to you all and if you want to know anything about Swedish bread feel free to ask!
Because you asked that we be kind, I won't inquire into what you mean by saying you have a Danish ryebread farting in your guest bed room, and assume you meant that it is proofing there. :)
No, it farts beer farts due to the dough structure, you hear blops and then it smells beer . This is normal, I am not worried. It due to the humidity and heat we had when I started oit. It takes two days for the starter to mature to a state where it can be baked.
Hi there CatPoet,
so nice to meet you , and of course, welcome to * The fresh loaf *.
I am German, living in the UK, so English is not my second language either:)
I am so happy to find someone who also does not like those big holes, in Germany it is not a good bread if it has big holes.
You made me giggle with the * farting bread *.
Would love to have some of your bread recipes:)
Petra
Nice to meet you too. Yes, I dont get the big hole thing at all, for me it weird that the finest loafs are "failed" ones, but that is fashion for you. ;) So long as they taste good, we all should be happy.
I could give you this soured Danish ryebread or treacle laof if you want to.
I do not know either where the big hole Bread trent comes from, but aslong as everyone is happy that is what matters.
Yes please, I would love to have the Danish ryebread treacle loaf recipe:)
In Germany we have so many kind of wonderful Bread, I miss it so very much.
That is why I started to bake my own bread here in the UK.
I started baking my own bread due to the fact that breads these days has becomed filled with sugar beet and bamboo fiber to make then "healthier" and that kills my tummy. I get severe pain and a slight fever.
So where do I post recipes? Here or is there a section for it?
German bread is so tasty, I sometimes buy bread from Rügen baker cart in the summer at the market or from a local ex German who has old fashion bread oven, a proper wood burning one. That is lovely bread.
I also like German and Scandinavian rye breads because they are allowed to mature after baking and that gives such a rich full flavour.
I never have posted a recipe here, so I do not know where to post it, but you could send me a Message and put the recipe in there:)
Here in UK the bread is not very nice, well, it is not awful but it is not good either.
You have an option to post to a forum topic or create a blog entry. The choice is yours. You can do it in this thread if you like, or click "forum" up top and pick an appropriate category such as "bread machine recipes" or "artisan baking" or any other such topic that seems to fit what you are posting about.
You have 2 options that come to my mind:
Adrian
:)
As we didn't post on the same level we either have to ask for the server logs or: Rock paper scissors? ;)
I post the recipes when I have a picture of the loafs. The Danish ryebread isnt ment to have big holes in it because then it goes bad quicker and the Treacle loaf should have a nice softt texture, a nice sponge and I think I can grab the camera and take picture of the treacle loaf today and the rye loaf on sunday.
gets blamed on Lucy around here :-) We sometimes get plastic lids flying around the kitchen when the levain or starter builds up enough pressure.
I don't get the big holes either and my Granny would be against them for sure. Baguettes in Paris didn't have them and it was considered a flaw in baking everywhere, like blisters on the crust, until things changed somewhere along the way. Not much flavor in them for sure!. I consider that having a dense brick like crumb is also a flaw. I go for a method that produces a relatively more open crumb using whole grains. In white bread, this method also produces larger holes but i don't go for them except to practice making big holes. There isn't any.secret on how to get big holes (less whole grains, more water, less working of the dough, higher temperatures and steam) but blisters are more elusive for me.
The breads you bake should be the ones you like and the ones you like to eat. For everyone these is different but all are still great!
There is a Recipes tab under Navigation in the upper right of this page, under search, to post recipes but I just post them in my blog
Welcome and Happy Baking.
As my published opinions on this topic have previously proclaimed, the holey structure of bread serves a purpose when tearing the bread apart, as the voids make it easy to get a good hunk of bread in your hands, for dipping into your edible liquid of choice.
It is only a "flaw" if you slice the bread for for a sandwich, and a dangerous flaw if you butter the bread and put it back in the toaster oven to heat up (which is the preferred method of making toast since warm butter soaked into good bread is better than cold butter on warm bread, as proven by other published opinions of mine). In that case, melted butter drips through the toast and onto the heating coils and creates a smoky situation.
reason to toast bread on the grill outside, like Italians do for their bruschetta (no butter though), the butter drips into the fire creating the..... oh so sought after.... butter smoke!
Another bread dimension not to be missed or overlooked :-)
No matter what part of the world you are from, being called an a-hole is not a good thing. But if you call someone a breadhole, depending on the country or preference, it is either a compliment or an insult.
Thank God I did not have coffee in my mouth, just the cup in my hand, but that got spilled lol
Welcome, CatPoet!
As an American, I'm pretty uneducated about Swedish, Finnish and Danish-style breads. I'd love to learn more about them, so I hope you share some of your baking adventures with us.
Funny thing is I see a lot of American recipes for Swedish limpu, this makes me giggle since Limppuu is the Finnish word for one type of loaf, the Swedish word is limpa.
Swedish bread tend to be blended grain, that is the classics, a blend of rye and wheat and in some areas barley and wheat. Most "white bread" here has little bit of rye in it. Finns are famous for thier rye sourdoughs, dark chewy bread that lay like a brick in your tummy and Danish ryebread are sometime sourdough but can also be quick breads with no yeast or other raising agent.
And butter on toast before adding it to the toaster is dangerous and I wouldnt do it ( yepp I come from the land of health and safety).
My husband, who isnt Swedish, jokes that a Swede cant do anything before he/she is sure it is safe or healthy or makes them self belive so is the case.
Yes I love the smell of burnt butter, it is so comforting in a weird way.
We dont say breadhole here..... But we say to slide in on a shrimpsandwich , as in to have easy life, and getting everything you want and dont ask me why.
First, I use a toaster oven of the sort where the toast lays flat, and you open a glass door to get it; not a vertical toaster where the toast pops up.
Second, I toast the bread first, butter it, then put it back in the already hot toaster (don't need to turn it on again) and let the butter melt into the already toasted bread.
That made more sense and sound safer. How ever nah and also I sledom get old enough bread to toast, it is gone by then.
Welcome to TFL, Catpoet!
Do you know the blog Bread and Companatico? It is written by an Italian living in Sweden, and just this week she published two very interesting posts about the phenomena of big holes in bread:
http://www.myitaliansmorgasbord.com/2014/05/18/guest-post-the-hole-truth-by-don-sadowsky/
http://www.myitaliansmorgasbord.com/2014/05/19/answer-to-don-the-holey-bread-that-fed-generations/
Enjoy!
Those were both nice to read. Thanks.
http://www.thefreshloaf.com/node/38668/danish-rye-bread that is the rye bread.