No, I'm not learning Swedish… But Swedish bread preparation is on my radar. Today I have been baking some loaves found on Martin Johansson's blog, by way of Petra. Danke sehr!
Bread is a simple language on its own; flour, water, salt. And Google translate can help a lot if you weren't born in Stockholm or Bavaria. Actually, I was born in Germany! Well, never mind. Back to bread.
I may have to ask my friend David to pick up a copy of Martin Johansson's book for me when he and his wife go on vacation in Sweden; but in the meantime I am going to bake as many of the varied formula's this blogger and baker has offered.
Here is what I made today, his PROTOTYP No 1, with the only difference my use of white whole wheat flour that Petra mentions, and some rye to substitute for his suggested 60/40 Swedish specialty flour mix.
And this interesting loaf reminded me of the Bauernbrot I saw being made in Switzerland some years ago, with only a single bulk ferment and directly shaped and finally baked. Interesting…
My name is Anders and I bake and I come from Sweden. I translated the recipe to German for Ulrike at http://ostwestwind.twoday.net/ so if you need any help with Swedish recipes, don’t hesitate to ask.
Great job! Tomorrow I’ll bake this bread again using darker wheat flour (type 1050 instead of 550).