Bread by Berte Qvarn

Category: Sourdough bread
Bread by Berte Qvarn

Ingredients

warm water 200g
wheat flour 330g (original 240g)
whole grain flour 100g
wheat leaven 120g
honey 10g
fresh yeast 2g
salt 10g

Cooking method

  • Mix all ingredients except salt for 8 minutes on low speed. Add salt and knead for another 5 minutes.
  • Then put it in a container and let it rest for 90 minutes. During this time, "stretch-fold" 1 time, after 45 minutes. Then knead the dough, shape it into a loaf (or kolobok), and fold it into a proofing basket, seam up. Cover with plastic wrap and let stand for about 2 hours. (I got more, it turned out to be superfluous)
  • Preheat the oven to 250C.
  • Turn the dough over, make cuts. Place in a preheated oven.
  • Bake for the first 10 minutes with steam. Then remove the steam, lower the temperature to 220C, and bake for another 30 minutes.
  • Cool the finished bread.
  • Bread by Berte Qvarn
  • Bread by Berte Qvarn
  • Bread by Berte Qvarn
  • Bread by Berte Qvarn
  • Source: Recipe taken from a private bakery in Sweden.

The dish is designed for

1 piece weighing 770g

Cooking program:

oven

Lyulek
The bread is gorgeous!

Holes are a sight for sore eyes!

Quote: Natali06

Then knead the dough, shape it into a loaf (or kolobok), and fold it into a proofing basket, seam up. Cover with foil and let stand for about 2 hours.

I close the basket with the dough with a shower cap: very convenient.

LyuLyoka
This is the crumb No words!
Natali06
Lilya, Julia , thank you my dear! Honestly, I am very pleased, because this is my firstborn. My first with leaven.
Lilydear youuthank you for the basket! Well, is it really such a handsome man without her?
I close the basket of dough with a shower cap
I love advice! For them, too, a separate thank you!
barbariscka
Natasha, congratulations on such a successful firstborn!
Tata
Natusya so you took up the leaven. Great. I really love sourdough bread. And your bread is super, as always. I don’t have a basket, but I really want to, but the toad is strangling to buy at a price of over a thousand apiece.
Natali06
Vasilisa, Tatuska, thanks from me and my first child!
toad choke fly
And mine was just a little distracted, and I immediately bought it!
so you took up the leaven
Yes, it did! Raised a month like a child
naya
Such a firstborn is a visual agitation to go and grow leaven
ang-kay
Natasha! The bread is super! Myakish ... no words! So the leaven was used. Well done. : girl_claping: And I have something lately, there are no big holes in the crumb, although the bread is springy and very soft. Happy firstborn! I also need to buy an oval basket from Lily (I recently bought a round one)
dogsertan
Quote: Tata
I don’t have a basket, but I really want to, but the toad is strangling to buy at a price of over a thousand apiece.

Sorry to intrude, but there are online shops, ebay will finally be much cheaper. For me, this is also relevant (I cannot find it on free sale here), so far I have picked two sites, I think there are many more. The question of price does not bother me (but certainly not for 23 EUR apiece).
Natali06
Natalia, Angela,thanks for the praise to my first child!
(I bought a round one recently)
This one was originally round, but mine is oval. This is how it turned out.

The question of price does not bother me
You see,Sergei, when you are engaged in baking, as much as you want.Therefore, you have to slow down a little, otherwise everything, no finances will be enough
dogsertan
Quote: Natali06

You seeSergei, when you are engaged in baking, as much as you want.Therefore, you have to slow down a little, otherwise everything, no finances will be enough

Natalia, I understand everything perfectly, I also have so many things I need ...I want to, but just don't go and buy it, because it's just not available, I'm looking for the neta, everything is there, and spending a certain amount on a hobby and having fun is “sacred”, of course there is also a family budget. ...

Your bread is excellent.
Natali06
You have great bread
Thank you so much!
just don't go and buy
You just can't buy from us either. But through the Internet, most of what you want to buy is real.
barbariscka
Natasha, I would like to know what is your leaven? What moisture did you use in your bread? What moisture was the original sourdough? Why did you have to increase the amount of flour, and quite significantly? Your bread is beautiful and if someone wants to repeat the recipe, these questions will immediately arise.
Natali06
Telling you: Manitoba-based sourdough. Leaven from the Semily sisters (although there are doubts). It is not liquid.
What moisture was the original sourdough?
In the original it says only what is leaven. Which one, and who knows? So I added it at my discretion.
Why did you have to increase the amount of flour, and quite significantly
Why? I think because our flour is significantly different from Swedish flour, like everything else
The recipe had to be translated with the help of a translator. Try and take risks. But the result is obvious.
barbariscka
Natasha, the result is obvious and I don't beg him ... The bread turned out to be wonderful.
But I want to know how you got it, the cooking process itself is no less interesting than the result. The leaven from the Semily sisters is thick, 50% moisture. I thought you had 100% so I had to add flour, but apparently your flour is really very different even from ours. I baked according to the Semily sisters' recipes and did not have to add flour, so I asked you.
Natali06
I baked the recipes of the Semily sisters
Here is only leaven from the sisters. And the recipe is completely different.
barbariscka
Quote: Natali06

Here is only leaven from the sisters. And the recipe is completely different.
Natasha, do you think that leaven does not affect the result? But I will no longer torment you with questions ... I sincerely wish that the rest of your bread was no worse for you. Thank you for answering my questions. I was mainly interested in what sourdough you baked it with.
Natali06
But I won't torment you with questions anymore
No, it's always interesting.It is with such conversations that a lot of knowledge comes
But what do you think that the leaven does not affect the result?
You know that I am still very young in this knowledge
After all, this is only the first step! I think not the last!
P.S. I am trying to find a site with a leaven Because now I look in the saved ones it says - "Recipe for Similar Sisters".
barbariscka
Quote: Natali06

I am still very young in this knowledge
After all, this is only the first step! I think not the last!
P.S. I am trying to find a site with leaven Because now I look in the saved ones it says - "Recipe for Similar Sisters".
Certainly not the last one, and the more you learn, the more questions will arise ...
If you find a site, skin link, it is interesting to see. In general, I wonder how this leaven will behave further, so the bakes and disappeared ...
ang-kay
Here's what I got.
🔗
The holes are small compared to your bread. I already wrote to you that some kind of problem has begun. The crumb is soft, springy. I took 300 grams of flour, it turned out to be too much, I added a teaspoon of water. Dry yeast 1 gram. And everything else has not changed.
The bread was round. Very tasty. Thank you for the recipe! : girl_love: I will repeat.
Natali06
Angela, thank you for such a cool report! Appetizing little one! Peks with pleasure! And don't be upset that there are no such holes!
Now I thought, I probably bought some good flour and it turns out to be our regional producer!

ang-kay
Quote: Natali06


Now I thought, I probably bought some good flour and it turns out to be our regional producer!

Probably good. Although you write that you have departed almost 100 grams from the original.
Natali06
almost 100 grams away from the original.
Well, what can you do? We have everything different, not to mention flour
ang-kay
Quote: Natali06

We have everything different, not to mention flour
That's for sure. Today "Khutorok" bought a try.
Twist
Natasha, congratulations on your first sourdough bread! Looks amazing! And the crumb is fantastic!
Natali06
Thank you,Marishenka! I am like a big child - everything is interesting and I want to try everything!
Fragolina
Natali06, thank you very much for the great recipe. Take my bread too. Only baked without yeast. The taste and aroma are simply stunning. The first photo of bread with wheat sourdough, the second with rye. This bread has become a frequent guest on our table.Bread by Berte QvarnBread by Berte Qvarn
Natali06
Quote: Fragolina

Natali06, thank you very much for the great recipe
Tanyush, to your health! Well, you have a very beautiful bread!
Does it seem more airy on rye sourdough? And the fact that you baked without yeast is an even greater plus!
Thank you for such a delicious and helpful review!
Fragolina
Nataliawhen I baked on rye sourdough, the holes in the bread were larger When my husband first tried sourdough bread, he said everything so that he could bake it only on it and without yeast So I try
Natali06
When my husband first tasted bread
This is who is in charge for us! Everything for them!
Tan, and without yeast, the proofing lasted longer?
Fragolina
Natalia,
Quote: Natali06
without yeast, did the proofing last longer?
yes, I was guided like this - I went up about twice, I crush

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