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…