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Ibid's bread— nyt myös suomeksi —
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— nyt myös suomeksi —
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Ibid's bread | ibidsbread.blogspot.com Reviews
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— nyt myös suomeksi —
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Ibid's bread: April 2008
http://ibidsbread.blogspot.com/2008_04_01_archive.html
Mdash; nyt myös suomeksi —. Sunday, April 20, 2008. This was an experiment. Links to this post. Today's first dough is a rye bread, made into two pan loaves as seen in the picture. The recpie is similar to what I have described earlier on this blog:. Links to this post. Monday, April 14, 2008. Loaf #6 is also two loaves from a single dough. This one is based on the rye bread recipe of Loaf #4. Links to this post. Sunday, April 13, 2008. Links to this post. Sunday, April 6, 2008. Links to this post. Frida...
Ibid's bread: Slow-baked rye bread
http://ibidsbread.blogspot.com/2008/06/slow-baked-rye-bread.html
Mdash; nyt myös suomeksi —. Sunday, June 1, 2008. The dough contains 1 kg rye, 1 kg water, 300 grams sourdough culture and 5 grams salt. I let it ferment for eleven hours, and then baked it in a pan with a lid on at 120 °C for 24 hours. The flavor is strongly reminiscent of chocolate – and there's only a mild suggestion of charring. Subscribe to: Post Comments (Atom). View my complete profile. A wet-dough graham loaf.
Ibid's bread: Palaan blogilistalle (oli: Poistuin blogilistalta)
http://ibidsbread.blogspot.com/2008/05/poistuin-blogilistalta.html
Mdash; nyt myös suomeksi —. Monday, May 12, 2008. Palaan blogilistalle (oli: Poistuin blogilistalta). Lisäys 13.5.2008 kello 21:30:. Palaan blogilistalle. Asia on ratkennut parhain päin.]. Säännöissä on kohtia, joista en pidä, ja kun en itse enää blogilistaa käytä lukemiseen, en näe mitään syytä pysyä blogilistalla. Olen poistanut listalta kaikki siellä hallinnoimani blogit (mm. tämän) ja olen lähettänyt käskyn poistaa tunnukseni. Nothing interesting here for my non-Finnish readers.).
Ibid's bread: Nyt myös suomeksi — Now in Finnish too
http://ibidsbread.blogspot.com/2008/05/nyt-mys-suomeksi.html
Mdash; nyt myös suomeksi —. Thursday, May 1, 2008. Nyt myös suomeksi — Now in Finnish too. Yleisön pyynnöstä kirjoitan tästä lähtien kaikki leipäraporttini sekä suomeksi että englanniksi. Aloitin jo aiemmin tänään kirjoittaessani viime sunnuntain leipäraportit. Muita postauksia kuin leipäraportteja en välttämättä kirjoita molemmilla kielillä. Subscribe to: Post Comments (Atom). View my complete profile. Palaan blogilistalle (oli: Poistuin blogilistalta). Loaves #12, #13 and #14.
Ibid's bread: March 2008
http://ibidsbread.blogspot.com/2008_03_01_archive.html
Mdash; nyt myös suomeksi —. Sunday, March 30, 2008. A taste and texture report will have to wait for a couple of days, as I want to eat the other bread first. Taste is sour and sharp, typical for rye breads. The crust was soft, which to me indicates that I should have started in a higher temperature. Crumb texture was fairly typical, with small holes. Links to this post. How to make a sourdough culture. A live culture should be fed every 8–24 hours and kept in room temperature. You can refriger...The imp...
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Ibid's bread
Mdash; nyt myös suomeksi —. Sunday, October 19, 2008. Ingredients to one loaf. Links to this post. Sunday, June 1, 2008. A wet-dough graham loaf. Links to this post. The dough contains 1 kg rye, 1 kg water, 300 grams sourdough culture and 5 grams salt. I let it ferment for eleven hours, and then baked it in a pan with a lid on at 120 °C for 24 hours. The flavor is strongly reminiscent of chocolate – and there's only a mild suggestion of charring. Links to this post. Monday, May 12, 2008. Säännöissä on ko...
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