Tuula socks

För ett par år sedan besökte vi släktingar i Finland. Medan vi var där passade damerna i sällskapet på att besöka ett par handarbetsaffärer. Jag köpte ett par babysockor, som var stickade i en modell som jag aldrig hade sett förut.

Det fanns även en historia bakom sockorna som gick ut på att en äldre dam hade stickat just sådana sockor utav sin upprevade tröja till en liten flicka som frös om fötterna en kall dag under andra världskrigets evakueringar.

Av en händelse snubblade jag över ett par bloggar där de skriver om just dessa sockor!

Restgarner

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Tusen tack för att ni delar med er!

Jag provade att sticka Tuulasockan på 2 stickor. Jag använde ett ekologiskt muga-silkegarn från Sidengården. Jag använde stickor nr 2 och stickade minsta storleken, och resultatet blev bra!

 

 

Sorry for the Swedish text. I found a Finish pattern for a special model of baby socks, called Tuula socks. I used a silk yarn and knitted the socks using two pins.

Rye bread

This morning I tried yet another recipe of Martin Johansson’s, a rye bread. I have not cut it yet, so I’m excited to see how it turned out.

 

The recipes in the book are very simple, but good. I’m used to use a machine to knead the dough, so the folding technique is new to me. The dough is also much stickier than I’m used to. The only thing that doesn’t follow the recipes when I bake is the baking time in the oven. Perhaps it’s my oven, but I need to have the bread in the over for a much longer time than indicated in the recipes. Compared to other recipes I’ve tried the baking times in this book are short.

I bought bread malt yesterday from our local bakery! It is a fluid, and not flour as I had hoped. I would like to make bread called “Malaxlimpa” for Christmas, but then I need “memmamalt”. I will try to order some from Finland. I’m sure I’ll find some interesting recipe using fluid bread malt for my Christmas bred!

Baby socks to go with the hat

I made a pair of sock of the same yarn as I used for the hat.

The pattern for the socks is a free pattern called Baby Booties by Drop Design.

I made the sock about 5 mm shorter than described in the pattern, but I still think they look big for a tiny new born.

Bread with rye, wheate, and durum

I have tried another recipe from Martin Johansson’s book “Bröd och pizza”, namely the bread he calls “Bread with rye, wheate, and durum”.

It is based on sour dough, which I first mixed with water and flour:

 

The dough is then prepared by simply stirring it together:

The dough rested for just over 3 hours, during that time I folded it 3 times.

The dough is then supposed to be put in two proving baskets, but since I don’t have any, I put the dough in two bowls:

 

After 12 hours in the refrigerator I put the bread on a hot baking plate:

The bread turned out quite nice, I haven’t sliced it yet though, I had to get to work!

 

Walnut baguettes and ginger bread

This week-end we began the preparation for Christmas. We will celebrate Christmas Eve together with the rest of the family, and it is our mission to provide everyone with cookies, sweets and bread!

We began by making ginger bread.

The dough took two days to prepare, the cookies 30 minutes, and the reduction to 50% after they came out from the over, about 2 minutes. Of course you have to taste every shape! I’ve divided the dough into suitable sizes and frozen it, so in two weeks I hope we will have (had) enough of ginger bread.

I also tried a new bread recipe. I lent a book from a friend of mine, Francesca at BB Italia.

I did the walnut baguettes and they turned out lovely!

I often use a machine to knead the dough when I bake, but this recipe called for a different technique. You simply blend all ingredients, and then fold the dough a couple of times during the day. I must say that it resulted in less washing up, and very nice bread! Thank you Francesca for the tip!