I have lately a soft spot for Swedish breads. After Mogens has enraptured me rye bread, is the new favorite Martin Johansson rye bread . From
woman Kuechenlatein discovered and pre-baked.
And me already 2 x nachgebacken - a blast. So fast was with us still eat no bread!
The second time I had stuck to the recipe. Taste was also great, but something changed the crumb.
The first time I ran away is simply the time. Feinschmeckerle woman had recipe ('s kitchen here at Latin) just flew over - and immediately forgotten that the bread yes 2 x 2.5 - must cook for 3 hours. As the dough and shape.
I did not want to night shift (I push my bread yes like the late evening in the oven) - I have the dough directly transported into the mold and go about 2.5 hours. So we got a nice, close-grained bread with great flavor.
The second time I had stuck to the recipe. Taste was also great, but something changed the crumb.
us but has the "wrong" version tasted better.
How To future - and saves equal to 2.5 h time :-)
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