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!
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