Fullkornsskorpor

[Wholewheat rusks, a Swedish twice-baked bread] Skorpor are a traditional twice-baked bread from Sweden. And although I haven’t had time to do much research, I can only imagine that, like many other rusks, they originated from the need to either use old loaves or to conserve bread over an extended period of time. Often made with white flour and cardamom, you can now find many ...

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Kavring, the Swedish summer classic

As written on June 20th, 2017: I didn’t mean to be gone for so long; from the winter solstice to the summer one. Yes, now a few days shy of midsommar, half a year has gone. Can we pretend that winter is barely over? In many ways it is. At least for us in the North. Snow has creeped into our sky way into June, ...

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when done in a stand-mixer; more on that to come in ...

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A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do you know brioche dough is an emulsion? Do you treat ...

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Chasing rugbrød, part one

We waked, in the two cabins in those happy days, just before the sun came up, when the birds were in their loudest clamor of morning joy. Wrapped each in a blanket, George and I stepped out from our doors, each trying to call the other, and often meeting on the grass between. We ran to the river and plunged in,—oh, how cold it was!—laughed ...

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Mastering focaccia, step by step

By now, you guys should be aware that to me, Dan Lepard is to bread-making what Pierre Hermé is to pastry. My icon and absolute role model. I never really used to make bread, except for the occasional pizza dough; but since I’ve discovered Dan’s take on bread making I’ve literally been unstoppable. Fresh yeast has become a staple in my fridge and I’m known ...

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