EMMERBRØD

May 23, 2013 § 3 Comments

Her er en liten variasjon over metoden beskrevet under. Hydreringen her er høy, 90% (se det an i forhold til melet du bruker, vi bruker mel fra Holli Mølle), både fordi den større andelen emmer tillater det, og fordi det ikke er noe særlig forming av deigen – noe som er svært vanskelig med en så våt deig.  Her er målene, oppskriften gir to brød, bare halvér den hvis du skal lage ett istedet:

200 gr (20%) ferdig surdeig (se ”Vår metode” – vi kommer snart en post om hvordan du lager surdeigstarter fra bunnen av)

900 gr (90%) vann (25-27 grader)

800 gr økologisk siktet hvetemel

200 gr sammalt fin (eller ”finmalt”) økologisk emmer

20 gr (2%) grovt havsalt

Brettingen av deigen er som beskrevet i ”Vår metode”, men oppspenningen bortfaller. Etter du har skrapt deigen ut av bollen på et godt melet underlag bretter du bare sidene inn, så de fire hjørnene, før du flytter deigen rett over i en melet hevekurv med skjøten ned. Brødet vil sprekke ”naturlig” i skjøten når du steker det. Lykke til, og still oss gjerne spørsmål!

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§ 3 Responses to EMMERBRØD

  • hana says:

    hello ille. your breads are really stunning! im baking bread at home, but would like to try some new recipe or method. unfortunatelly i do not speak danish.. would you please send me some word in english? thanks a lot! hana

    • ABSURDEIG says:

      Hi Hana! Thanks for your kind words and interest! It would take a lot of time to write our entire method in English, but we are planning on translating the blog in the near future, as many of our readers does not read Norwegian (not Danish;). Till then you can try to translate the page by using Google translate – it makes it comprehensible at least. Here are some pointers from our method: Use a fit starter (feed it preferably twice a day); keep a steady room temp at about 25-27 Celsius; let the dough rise using the stretch and fold method, until it has grown about 20%, then shape and let it cold proof in fridge for 8-12 hours; score the dough with a really sharp lame/razor; the easiest way to get good results in a ordinary kitchen oven is by using a Dutch oven. Hope that can be of some help. Good luck with the baking!
      absurdeig / ille brød

      • hana says:

        thank for answer. heh, I really do not know, why I thought that you are from Denmark. that is the reason why google translator worked so bad. haha. I will try some of your recipes, but in general I use similar method. and it works without dutch oven quite well. nice blog, in deed. good luck to you.

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