Lazy 80% Detmolder Rye

EMRoche_20121103_Abreaducation_127
Hello all! It’s been awhile since my last post but new things are in the works so stay tuned!

This post will be one of several in collaboration with talented wedding photographer and friend Eileen Marie Roche. You can(and should!) check out more of her work on her wedding photography site. Eileen took all the photos for this bread as well as several other breads that will be appearing here soon. So get ready, she has a knack for making me look good!

Now, picking up right where I left off, I present to you a rye bread. Usually I’m all about meticulously crafting breads with many add-ins and preferments to create interesting flavors and complexity but with this bread I stripped it down to it’s basics in the name of time and effort.
Continue reading

Chad Robertson’s Rugbrøt

Chad Robertson's Rugbrøt

As you can probably tell from my name(it’s Jorgen in case you’re wondering) I have Scandinavian roots in my family. My great grandparents were immigrants from Norway and while I don’t speak Norwegian nor have I ever been there, I’ve always felt a connection to Norway and the Scandinavian countries in general(I almost always root for the Norwegians when the Olympics come around, which for some reason is much more successful in the winter.). So when I was pointed, by breadsong at the fresh loaf, to this article and formula, written by Chad Robertson, I got excited and knew I had to give it a try. Continue reading

Sprouted Vollkornbrot With Seeds

Sprouted Vollkornbrot

As much as I love making and eating light, open crumbed french breads I have always had a soft spot for a nice dense rye. There is something about holding a brick of pure whole grain goodness in your hands that is, in many ways, more satisfying than a delicately scored baguette. For one thing a baguette starts to stale in a matter of hours while vollkornbrot can stay good for weeks. Then there is the level of nourishment. There is really no comparison between the two. Vollkornbrot is packed with all sorts of nutritious grains and seeds while a baguette contains nothing but highly refined white flour. This week I decided to push vollkornbrot’s nutrition and flavor even further by adding sprouted rye to the mix. The results were more than I could have hoped for. Continue reading

Chad Robertson’s Nordic Travels and Whole Grain Baking

A great article by Chad Robertson of Tartine Bakery, written for Food Arts Magazine, was recently brought to my attention by breadsong from The Fresh Loaf. The article is all about Robertson’s travels to the Scandinavian countries to learn about their breads and the Nordic style of baking. In the article, Robertson talks about the ancient flours and grains that are seeing a revival in the area and the many different ways they can be used to create delicious, flavorful bread. Towards the end of the article, Robertson shares his plans for using these grains in breads he’s creating for his new bread sandwich shop in San Francisco and even shares his recipe for Rugbrøt, a dense Danish Rye bread. Continue reading