Konsistensen af dette brød minder om hjemmebagt rugbrød, men det smager som fiberbrød. Det har en tynd, hård skorpe, kan skæres forholdsvis tyndt og mætter godt. Det kan laves fuldstændigt glutenfri og er fuld af fiber, D-vitamin, jern, og protein. Continue reading
This is a good recipe. By Fast Easy Delicious. A cold-proofed leave-overnight-in-the-fridge Italian rustic style bread. It’s not quite as fluffy as the classic artisan’s Italian rustic bread, but falls somewhere between that and a Ciabatta in taste and texture. Do use best bread flour. Do knead well. I use a simple braided bread basket for the proofing and leave the dough for longer than a hour in a warm location for it’s second proofing, so that the chill has quite dissipated. Continue reading
Foretrækker du opskriften på Dansk? Den har du her. Preparation: 10 + 5 min. Proofing: 30 min. Baking: 45-50 min. Portions: 18. This bread is savoury, moist, with substantial texture and a thin crust, and can be sliced thinly. It can be made entirely gluten-free and is rich in fibre, D vitamin, iron, and protein. A slice contains roughly 70 calories. If stored properly, it will keep for at least four days. It goes well with Brie or savoury spreads, such as paté, or on the side with a salad. I have included both a quick set of instructions, and… Continue reading
I have been trying out a number of recipes and techniques for Italian rustic artisan’s bread (also know as Italian peasant bread or, simply, rustic bread). This is a good recipe. By Emma Fontanella. In the video, she also demonstrates the stretch-and-fold technique which boosts the dough by increasing tension and elasticity. I have applied the technique to other recipes with great effect. The stretch-and-fold technique is time-consuming, as you need to return to the dough several times during the long proofing period, but the result is amazing. You actually can see the bubbles forming in the dough as you… Continue reading
I have been working on an oat loaf for a while. Here is the recipe. I made many experiments and variations of this bread, playing back and forth with moisture and texture. Adding an egg white here, subtracting some yoghurt there, increasing and decreasing the oats, chopping, blending, or combining them. I wanted to reliably bake a savoury bread that didn’t go mudbrick or soggy on me, and which can be sliced thinly. Gluten-free loaves have a tendency to come apart if you don’t slice them up in chunks. The thing that finally made the loaf come together, was adding… Continue reading
This is a good recipe. By Stephanie Jaworski at Joy of Baking. The recipe calls for less butter, but provides more taste. I have made these several times during the holidays, and they were a great success. I double up on the ginger, and the cloves, use salted butter, and roll the cookie balls in a granulated sugar/cane sugar combo, because I like savoury. At the same time, I have cut back on the granulated sugar content by 50%. As I like my cookies very chewy, I also add 50 gr of sunflower seeds, and take the cookies out of… Continue reading
