Running baker: classic sourdough levain and a fruity/nutty new bread

Published 2015-10-08 in My bakery, The running baker,

For tomorrow I am baking two types of bread - a classic and a newcomer! You can order the following:
  • 4 classic wheat sourdough levain breads. Goes well with almost everything - breakfast, lunch and dinner!
  • 3 new breads. A more compact, exclusive bread filled with aprictos, raisins and figs, as well as hazelnuts and walnuts. Slice it as thin as you can and enjoy it with (blue) cheese and some marmelade! 
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 9th October between 2 - 4 pm (I can leave it in your post box if you're not home) in the city of Basel. Engelberg evening delivery is also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Running baker: Cardamom rolls, Breakfast delight and Solhagas vallmo!

Published 2015-09-17 in My bakery, The running baker,

 
Tomorrow I am baking cardamom rolls again, and two types of sourdough bread. You can order the following:
  • 4 x 6 cardamom rolls (one order = 6 rolls). Wheat buns with lots of real butter and freshly ground cardamom, glazed with vanilla. A little piece of heaven...
  • 2 "Breakfast delight" - wheat/rye sourdough bread with lots of seeds, apricots and cranberries. Great way to start your day!
  • 3 "Solhagas vallmo" - a smooth wheat bread with sourdough and poppy seeds - like the airy, light buns I longed for as a child! 
Price: 10 francs for 6 rolls, 7 francs per bread (incl. delivery)
Delivery time: Friday 18th September between 2 - 5 pm (I can leave it in your post box if you're not home) in the city of Basel. Engelberg evening delivery is also possible!
 
Make sure to get your rolls/bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Happy sourdough means there is bread on Friday!

Published 2015-08-26 in My bakery, The running baker,

My sourdough is very happy to be back in business so I am baking for you on Friday. You can choose from:
  • 3 "Helgott" - the dark, sweet bread with wheat and rye flour, flax seed, brown sugar and coffee. It has now been named, after one of the persons loving it the most ;)
  • 3 Pavé - this classic bread needs 48 hours to develop a rich and full texture. Made of wheat and rye flour, a special sourdough, water and salt. 
Price: 7 francs per bread incl. delivery.
Delivery time: Friday 28th August between 2-4 pm (I can put it in your post box if you are not home).
 
Make sure to get your bread(s) by writing a comment to this post, indicating how many breads you want and where you want it delivered. I will confirm your order.
 

Starting up the bakery again...

Published 2015-08-13 in My bakery, The running baker,

I am back from sunny holidays and have boosted the sourdough to be ready for some baking. I will start small and bake one batch of bread for tomorrow:
  • 4 Frölosofi - a rich bread full of roasted seeds of sunflower, flaxseed, and sesame.
Price: 7 francs per bread incl. delivery.
Delivery time: Friday 14th August between 2-4 pm (I can put it in your post box if you are not home).
 
Make sure to get your bread/s by writing a comment to this post, indicating how many breads you want and where you want it delivered. I will confirm your order.
 

The running baker introduces: cardamom rolls!

Published 2015-05-28 in My bakery, The running baker,

Based on input from my dear customers, I will bake not only bread this week, but also classic Swedish cardamom rolls. This Friday I am offering:
  • 4 x 6 cardamom rolls (one order = 6 rolls). Wheat buns with lots of real butter and freshly ground cardamom, glazed with vanilla. A little piece of heaven...
  • 3 "Mediterranean" - wheat/durum sourdough breads with sundried tomatoes, olives, rosemary and sea salt. Combine it with a glass of wine on the balcony...summer is soon here....
Price: 10 francs for 6 rolls, 7 francs per bread (incl. delivery)
Delivery time: Friday 29th May between 2 - 4 pm (I can leave it in your post box if you're not home).
 
Make sure to get your rolls/bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Finally bread again!

Published 2015-05-21 in My bakery, The running baker,

It's been a while, but now I am back, and the sourdough is happy! For this Friday I am baking:
  • 4 dark, sweet breads with wheat and rye flour, flax seed, brown sugar and coffee. It still has no name, so if you have a suggestion - let me know!
  • 3 Frölosofi - a rich bread full of roasted seeds; sesame, sunflower and flax seeds. 
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 22nd May between 2 - 4 pm (I can leave it in your post box if you're not home).
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Late announcement - but there will be bread tomorrow!

Published 2015-04-16 in My bakery, The running baker,

For Friday I am baking a customer favourite, and a Seasonal Special:
  • 3 dark, sweet breads with spelt, wheat, rye, flax seed, brown sugar and coffee. Goes very well with salty cheeses, herring, or a nice butter...
  • 3 "Seasonal Specials" - a wheat sourdough bread with Bärlauch/wild garlic and sea salt. Add some mustard and ham - that's your Friday dinner!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 17th April between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 
PS. I am in the process of establishing a bread range and naming all my bread. The dark, sweet bread this week still has no name...give me a good suggestion and the winner gets a free bread next time he/she orders!
 

Running baker - limited super healthy (at least almost...) edition

Published 2015-04-08 in My bakery, The running baker,

Easter is history, and I might not be the only one who ate too much sweet stuff over the holidays...? It is no coincidence I am baking the most nutritious bread I have ever made for Friday. I am only making a limited amount of bread this week so make sure to book it quick:
  • 4 "Rustic (and a bit drunken) Rye" - sourdough bread with spelt and rye flour, whole rye seeds, yoghurt, sunflower seeds, flaxseeds, sesame seeds, pumpkin seeds, and a dash of beer (for that deep, sweet malt taste). This bread keeps you going for long and is best enjoyed in thin slices. It keeps well for about a week if wrapped in a cloth!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 10th April between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Spring time bread!

Published 2015-03-18 in My bakery, The running baker,

Spring is here! Why not celebrate with a bread? I am delivering the following bread on Friday 20th March:
  • 4 "Salta Rosmarie" - wheat sourdough breads with wheat and spelt flour, beautifully smelling rosemary and sea salt. For your Friday night dinner party? Or Saturday breakfast in bed...?
  • 3 "Grötnöt" - wheat sourdough breads with wheat flour and rye porridge, as well as roasted walnuts. A tasty bread with the goodness of rye and a round, nutty taste.
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 20th March between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Running Baker 6th March

Published 2015-03-05 in My bakery, The running baker,

Late announcement, but....yes, I am baking on Friday 6th March:
  • 3 "Surdegssvansar", sourdough bread with wheat, durum and rye flour, topped with roasted seeds and sea salt. A cute bread! 
  • 3 "Nordic" sourdough breads with rye and wheat, flavoured with caraway. Makes me long for the north! 
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 6th March between 2.00 - 4.30 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 

Running baker on Friday 27th Feb!

Published 2015-02-25 in My bakery, The running baker,

Finally a Friday when I can bake! I am baking the following bread on Friday 27th February:
  • 3 sourdough breads with spelt flour, roasted hazelnuts and lovely sweet apricots. You'll like it!
  • 3 special sourdough breads with whole einkorn seeds and kamut flour. Two ancient wheat types which deserve attention!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 27th February between 2.30 - 4.30 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

What my bread is made of

Published 2015-02-06 in My bakery, The running baker,

Flour, water, salt
 
For my The running baker customers I thought I'd publish a post on what my breads are made of. Except for lot's of passion and love for good bread that is...
 
I believe my bread turns out better if I love every ingredient in it. Therefore I strive to use organic and locally produced products, and ingredients I find during my travels.
 
Flour and grains: To the extent possible I use flour and grains from a mill outside of Basel - Mühle Maisprach. The grains are produced near to the mill, which has been run by the same family since the 17th century. The flour I use most (wheat, rye, and spelt flour) is from their organic line. Special flours (e.g. durum, emmer, kamut, and buckwheat flour) are not produced completely organically, but are IP-Suisse-certified, which encourages organic production and has pretty strict guidelines for production. I sometimes buy flour and grains from other places, and then always organic.
 
Seeds and nuts: I try to buy only organic seeds and nuts (sunflower seed, flax seed, sesame seed, chia seed, hazelnuts, walnuts, almonds). I also tend to collect nuts from travels, and for example the times I use macadamia nuts they are always from South Africa, purchased during my travels to Africa.
 
Dried fruit: Apricots, raisins, plums, cranberries, and blueberries I buy organically to the extent possible, sometimes when not available I occationally buy non-organic. Dried mango I always buy during my travels to Africa.
 
Fresh fruit: in season I sometimes use plums, apples, and pears in my breads, and often I buy this fruit at the mill, or another local producer. If organic, even better!
 
Sugar, syrup, honey: I use only organic sugar. Syrup I always buy in Sweden, I haven't found a good alternative in Switzerland yet. Honey is something I tend to collect and I have various kinds at home from travels around the world, some of them organic.
 
Salt and spices: I use organic sea salt in my bread. Spices like caraway, anise, and cardamom I buy organic when I come across it, and often during travels.
 
Other ingredients: I always try to buy organic and locally produced ingredients for my bread, I however sometimes replace it with the best available alternative if I can't find what I am looking for.
 
If you have any questions about my ingredients - let me know!
 

Blueberries and seeds on Friday!

Published 2015-02-04 in My bakery, The running baker,

I am baking on Friday 6th February! I bake and run, you pay and enjoy! This Friday l am baking:
  • 3 "Blueberry rye" - rye sourdough bread with a round taste of blueberries. Reminds me of my childhood summers, picking blueberries in the forest, getting bitten by mosquitoes...
  • 3 "Frölosofi" - wheat and rye sourdough bread with roasted flax seed, sunflower seed and sesame seed. One of my own favourites!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 6th February between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

The running baker needs to find that ski season shape again...

Published 2015-01-21 in My bakery, The running baker,

  ...and therefore I will run on Friday 23rd January! I bake and run, you pay and enjoy! This Friday l am baking:
  • 3 rye sourdough breads with a sweet touch of plums and raisins, covered in roasted sunflower seeds. a nice complement to your Sunday stew!
  • 3 wheat sourdough breads with a crispy crust and a crumb that's just enough chewy, juicy, tangy, and salty for you to want just one more slice...
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 23rd January between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

First round in 2015!

Published 2015-01-07 in My bakery, The running baker,

This year I will run at least 20 delivery rounds and this is the first one - don't loose out!
 
I will deliver bread on Friday 9th January. I bake and run, you pay and enjoy! This Friday l am making:
  • 4 durum pavé breads with wheat sourdough, a crispy crust and golden crumb. Your Saturday breakfast will glow!
  • 3 tasty wheat sourdough breads with roasted hazelnuts, raisins, figs, apricot and apple. A fruity, delicious bread for toasting!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 9th January between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
 
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

A new year!

Published 2015-01-06 in Baking, Entrepreneurship, General, My bakery,

2014 is history and 2015 is a blank page. I thought it's a good time to wrap 2014 up in terms of baking-related highlights, and set some goals for 2015. So here they are:
 
My baking-related highlights in 2014:
  • I ran 12 Running Baker rounds and gained new customers. That's one round per month!
  • I baked at Surdegskungen for 3 days and learnt a new way to shape loaves, how to push your dough to the hydration limit, and most of all whole load of inspiration and motivation to move forward with my dreams!
  • I wrote an article about how I became the Running Baker for BREAD Magazine (published in the winter issue 2014). Start a subscription now - it is a great magazine for bread lovers!
  • I baked for the first time in a wood-fired stone oven, in a beautiful place up north in Sweden.
  • I gained about 200 followers on my bread-focused Instagram account. Thanks to all of you!
  • I started working on a new logo for my baking business and am now using printed cards for the packaging of the breads - one step closer to a real business!

What I want to achieve in 2015:
  • Scale up my baking business, bake in bigger quantities, bake at least twice at events.
  • Run at least 20 the Running baker rounds. That's 1.7 rounds per month!
  • Come up with the formula for perfect loaf of bread - THE bread! That means optimizing my favourite recipes to find that perfect version of the-bread-you-want-everyday.
  • Blog at least one every week and share more recipes with my dear readers.
  • Have a new logo, bringing together the blog and the Running Baker in a better way.
  • Learn more about Swiss baking culture while living in Switzerland through courses or bakery practice.
  • If I find the right bakery setup in the right place, start a business and open my own bakery....
 
I hope you continue enjoying what I post and I hope more will join me on the blog and on instagram! 2015 will be a great year!
 
 

I have been looking forward to another round of The running baker!

Published 2014-12-03 in The running baker,

I have been out for a couple of weeks, kept away from my sourdough and my running shoes. But now The running baker is back with new inspiration and will be delivering bread on Friday 5th December! I bake and run (within the city of Basel), you pay and enjoy (note the new price below!). I will be baking:
  • 4 barley/spelt/wheat sourdough breads. I am on the hunt for the perfect loaf and learnt a lot during my 'internship' two weeks ago. This bread is definitely a step in the right direction...
  • 3 julmust sourdough breads. As we are approaching Christmas I added julmust and seasonal spices to this wheat sourdough bread - let the Christmas bells ring!
Price: 7 francs per bread*
Delivery time: Friday 5th December between 2 - 4 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 
*Price is increased to match my costs for the ingredients, and my running shoes are getting old... :)

The generousity of the bread community

Published 2014-11-16 in Baking, Entrepreneurship,

 
 
Haven't posted anything on the blog for long. Too long. It's been nagging in the back of my head, but somehow I have 't managed to find the time. In any case, I don't want to waste ink on writing about what I HAVEN'T done. Much better energy to write about what I HAVE done. 
 
This blog post was drafted on a full plane to Copenhagen. I have headed north to see dear family and friends and, which I am really excited about! What I am also extremely excited about is the fact that I will spend 3 days next week at Surdegskungen (= the Sourdough King!) in Kungälv on the west coast of Sweden. This will be my second apprenticeship in a bakery, and thinking how much I learnt last time, I am so eager to add to me baker skills and experience! Really, really looking forward to get covered in flour, have my arms aching from kneading doughs and be able to chat about bread all day long with the great guy who started Surdegskungen! Will post pictures on Instagram and on the blog. 
 
Before jumping on the flight I made a little excirsion outside of Basel, to meet the guy behind Joy of Gluten, a blog I recently discovered. I was happy to learn that this micro bakery is run just half an hour drive from where I live. I contacted the man behind the blog and took the chance to meet him on one of his baking days. He has set up a micro bakery in the basement of his house and bakes two days per week for his community. Inspiring!! He seemed to be a master in finding used bakery equipment for a tiny price, and gave me some good hints. Amongst other things he had a fantastic old Diosna dough mixer from the mid-60's with the L-shaped mixing arm you don't see so often on more modern mixers. Daniel referred to it as the one-armed bandit... Great to have found a fellow micro-baker in the area! 
 
 
 
Sitting on the plane, having visited a great micro baker in the morning, and soon meeting another great baker, I was contemplating a bit about the level of generousity in the bread community (if you can refer to all people being passionate about real bread like that...?). People are so extremely willing and happy to share. Share thoughts, recipes, experience, skills, flour, sourdough starters....what if we could have a bit more of that elsewhere as well? Wouldn't hurt, would it? (had Bob Marley singing in my earphones while writing that...could have something to do with the peace & love-twist the sentence took.... :)  
 
In any case, peace out, soon going down for landing! 

The running baker - baking and running for peace

Published 2014-10-23 in The running baker,

October 24th is International Bake Bread for Peace Day The running baker joins the initiative by baking, running, and sharing pictures via my instagram account tomorrow. I will simply use flour, water and salt to create the bread and as usual I bake and run (within the city of Basel), you pay and enjoy! Tomorrow I will be baking:
 
- 3 Pavé - this classic bread needs 48 hours to develop a rich and full texture. Made of wheat and rye flour, a special sourdough, water and salt. As simple as that! 
 
- 3 durum breads. Golden, crusty wheat bread made with durum flour, sourdough, water and salt. Imagine that with a piece of cheese for your Saturday breakfast... 
 
Price: 5 francs per bread (last week before prices increase so you better take the chance!) 
Delivery time: Friday 24th October between 2 - 4 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

The running baker - 6 breads for Friday!

Published 2014-10-15 in The running baker,

The running baker is delivering bread this Friday 17th October! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
 
- 3 "Frölosofi" - wheat and rye sourdough bread with flax seed, sunflower seed and sesame seed. One of my own favourites!
 
- 3 wheat and rye sourdough with spelt flour, apricots and roasted hazelnuts - have it with a warm cup of tea now that fall is here! 
 
Price: 5 francs per bread
Delivery time: Friday 17th October between 3 - 5 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

African biscotti with cashews, macadamia nuts and dark chocolate

Published 2014-10-03 in Recipes: sweet stuff,

 
This Monday I came back from Tanzania, where I had been two weeks for work. As usual, and as shared on instagram, I brought home some souvenirs - all of them edible. First thing I did when I came home was to bake! Had a lot of urge to hang out with some dough :) I brought back two different kinds of organic honey, organic mulberry jam, papaya/ginger marmelade, cashew nuts, macadamia nuts and organic vanilla (my bag was the best smelling one on the plane I am sure!). What to do with this, I asked myself? I had seen a recipe in one of the domestic inflight magazines on biscotti with macadamia nuts, and based on that and with a bit of imagination I created:
 
African biscotti with cashews, macadamia nuts and dark chocolate
ca. 20 pieces
 
Ingredients:
40 g butter
100 g coconut sugar
100 g unrefined sugar (Swedish: råsocker)
2 eggs
1 teaspoon baking soda (Swedish: bakpulver)
50 g cashew nuts, chopped
50 g macadamia nuts, chopped
200 g dark chocolate (70%)
270 g vetemjöl
1 vanilla pod (Swedish: vaniljstång)
 
This is how to do it:
Pre-heat the oven to 175°C. Mix butter, sugar and vanilla in a bowl. Add the eggs and whip into a thick batter. Chop the nuts and chocolate. Add it into the batter. Mix flour and baking soda and add into the batter. Turn the batter onto a floured baking paper (the dough is a bit sticky) and shape into two 25 cm long loaves. Place the loaves on a baking tray and bake until golden brown, ca. 25 min. Take the loaves out and let cool in room temperature for one hour. When cooled, cut into biscotti, about 2 cm thick pieces. Turn the oven to 75°C. Place the biscotti on a baking tray and dry them in the oven until dry, ca. 1,5 hours.
 
 
The loaves before going into the oven
 
 
After being baked, cooled and sliced
 
Store in a cool, dry place
 
 
 

Språkbyte / Change of language

Published 2014-10-03 in General,

I am now officially changing the language of this blog into English. Headings and other text will be changed gradually. Previous postings will remain in Swedish. The reason for this change is to enable for example my The Running Baker customers here in Basel to also read the blog.
 
I sincerely hope that my Swedish readers will continue to visit the blog despite the change. In the recipes I will translate "difficult" ingredients into Swedish.
 

I am back from Africa! Book your Friday bread!

Published 2014-10-01 in My bakery, The running baker,

The running baker är tillbaka efter två veckor i Tanzania och levererar nu på fredag 3 oktober! Jag bakar och springer (inom Basel stad), du betalar och njuter! Jag kommer att baka:
  • 3 st Afrikainspirerade surdegsbröd med macadamianötter, mango och ekologisk avocadohonung från Tanzania - hello Africa!
  • 2 st ljusa vete- och dinkelbröd med surdeg och vallmofrön - som frallorna man fick när man var liten!
Pris: 5 franc per bröd.
Leveranstid: fredag 3 oktober mellan kl 14 - 15.30 (OBS! Kan lämna i postboxen ifall du inte är hemma)
Du säkrar ditt/dina bröd genom att skriva en kommentar till det här inlägget med vad du vill ha, när du vill ha det och vart du vill ha det levererat. Jag konfirmerar din beställning. 
 


 
The running baker is back after two weeks in Tanzania and will be delivering bread again on Friday 3rd October! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
  • 3 Africa-inspired sourdough breads with macadamia nuts, mango and organic avocado honey from Tanzania - hello Africa!
  • 2 wheat and spelt sourdough breads with poppy seed - like the buns from the bakery of your childhood (at least in Sweden...)!
Price: 5 francs per bread
Delivery time: Friday 3rd October between 2 - 3.30 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Bäst hittills!

Published 2014-09-02 in Recipes: sourdough bread,

 
 
Bättre sent än aldrig... Lovade på instagram (följ mig gärna där ifall du inte redan gör det!) i förra veckan att jag skulle lägga upp recept på ett bröd som blev riktigt, riktigt bra. Det var ett ljust bröd på vete och lite råg, gjort på en riktigt bubblig levain/fördeg. Jag har lagt upp recept på den här typen av bröd tidigare, t.ex. Basellevain (bakat på vildjäst) men jag tycker att detta blev snäppet bättre. Rustikare på något vis och en bättre balans med syran och smaken.
Jag har haft lite problem med den typen av bröd innan, har inte fått de riktigt så sega och håliga som jag velat, men nu känns det som att jag knäckt koden. Mycket har att göra med momentet då degen ska delas upp i mindre bitar och läggas i korgar. Har tidigare jobbat för mycket med degen så att luften försvunnit ut, och brödet har därför inte blivit lika luftigt som jag velat. Nu har jag hittat en teknik som funkar. Så, här kommer alltså receptet (något utförligare än vanligt så att ni också får känna YES - det bästa!), ett resultat av flera olika recept och tekniker som jag plockat ihop till ett som jag tycker ger det bästa "levain"-brödet. Hittills iallafall.
PS. Jag bakade med enbart ekologiska mjöler, ev. ännu en bidragande faktor till resultatet)
 
Bästa levainbrödet
2 st (men gör hellre dubbel sats, blir mer kraft i degen då upplever jag)
 
Dag 1, morgon:
 
Levain/fördeg:
100 g vetemjöl
100 g grahamsmjöl eller grovt fullkornsvetemjöl
200 g vatten
1 msk vetesurdeg
 
Blanda mjölet, vattnet och surdegen väl (riktigt vispa ihop den, det är viktigt att luft kommer ner i blandningen) i en skål. Täck med plast och låt stå i rumstemperatur över dagen, ca. 9-10 timmar.
 
Dag 1, em/kväll:
 
Deg:
325 g levain/fördeg
600 g vatten, hellre ljummet än iskallt
200 g fint rågmjöl
650 g vetemjöl
25 g salt
 
Blanda alla ingredienser utom saltet i hushållsassistenten i 3-4 minuter (ingredienserna behöver bara blandas, inte knådas). Täck bunken och låt vila en knapp timme i rumstemperatur.
Tillsätt saltet och kör hushållsassistenten i ca. 1 min. Täck bunken och låt vila en halvtimme i rumstemperatur.
Smörj (jag använder rapsolja) en plastlåda med lock och lägg över degen i lådan. Vik ihop den till ett paket, vänd på degen och lägg skarven nedåt (den ska vara som ett spänt paket). Låt degen vila under lock i en timme i rumstemperatur.
Upprepa vikningen och låt degen stå framme och jäsa i rumstemperatur i 2-3 timmar (den ska ha dubblat sin storlek). Ställ in lådan med degen i kylen över natten (ca. 8 timmar).
 
Dag 2, morgon:
Ta fram lådan med degen ur kylen och låt den stå framme i rumstemperatur.
Lägg in stenplattorna i ugnen (ifall du bakar med sådana) och sätt på ugnen på 275 grader. För att stenplattorna ska bli ordentligt varma så behöver min ugn stå på i en timme innan jag gräddar bröden. Mjöla under tiden 2 st jäsningskorgar ordentligt med mjöl (till dessa bröd vill jag ha en slät yta, så jag lade i handdukar i korgarna).
Mjöla bakbordet och stjälp upp degen. Dela degen i två delar och vik försiktigt in kanterna på degen mot mitten utan att trycka ut luften. Lyft med hjälp av en degspade över degen i korgarna. Eftersom det är en relativt lös deg ser degen nu ospänd ut i korgarna och ligger inte så snyggt. Det löser du genom att ta tag i kanterna på degen och lägga dem i kors över varandra (se bild nedan) - du "syr" liksom ihop degen med sig själv. Täck över korgarna och låt jäsa i en halvtimme i rumstemperatur.
Stjälp upp bröden med skarven nedåt på en mjölad brödspade och skjutsa in dem i ugnen. Spruta in rikligt med vatten med en blomspruta (undvik att spruta direkt på bröden). Sänk värmen till 250 grader. Grädda bröden i 20 min. Sänk sedan värmen till 220 grader och grädda dem tills de blir ordentligt bruna och uppnår 98 grader, vilket brukar ta ungefär 10-15 min till. Öppna luckan ett par gånger och vädra mot slutet för att bygga upp skorpan.
Ta ut bröden och knacka på dem, de ska låta ihåliga. Låt svalna på galler.
 
Låt mig gärna veta ifall detta recept funkade för dig. Hjälper gärna till att "trouble shoota" ifall du inte blir nöjd med resultatet.
 
 
 
 
 

Here I go again! The running baker's first delivery after the holidays!

Published 2014-08-21 in My bakery, The running baker,

The running baker är tillbaka från semestern och levererar nu på fredag 22 augusti! Jag bakar och springer (inom Basel stad), du betalar och njuter! Jag kommer att baka:
  • 3 st ljusa vetesurdegsbröd bakade med levain (fördeg som jag sätter redan imorgon bitti) - detta är brödet jag tänker på när jag säger surdegsbröd. Rostat med smör, ost och marmelad till frukosten är det svårslaget!
  • 2 st grova grahamsbröd med rågsurdeg - "back to the roots"-bröd
Pris: 5 franc per bröd.
Leveranstid: fredag 22 augusti mellan kl 14-16.00 (OBS! Kan lämna i postboxen ifall du inte är hemma)
Du säkrar ditt/dina bröd genom att skriva en kommentar till det här inlägget med vad du vill ha, när du vill ha det och vart du vill ha det levererat. Jag konfirmerar din beställning. 
 


 
The running baker is back from holidays and will be delivering bread again on Friday 22nd August! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
  • 3 wheat sourdough breads baked with levain (a starter I prepare alreadz tomorrow morning) - this is the bread which I think abut when saying sourdough bread. With butter, cheese and marmelade nothing can beat it!
  • 2 rye sourdough breads with "graham flour" -  "back to the roots"-kind-of-bread
Price: 5 francs per bread
Delivery time: Friday 22nd August between 2 - 4 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

Semestern är slut och surdegarna behöver kärlek

Published 2014-08-11 in General,

Mata surdegar, köpa mjöl, mata surdegar, planera recept och så mata surdegar igen. Det är vad som händer på min bakfront just nu. Kom tillbaks till Basel igår efter 4 veckors semester med roadtrippin' genom ett antal europeiska länder på vägen upp till Sverige och sen 3 veckor i ett extremt somrigt och soligt Svedala - tänk om alla svenska somrar vore så!
 
Lite bageri-span har jag ju alltid påslaget vart jag än reser, men jag hade inga specifika bageristopp på vägen upp till Sverige. Kunde dock konstatera att holländarnas huvudstad skulle må bra av ett riktigt bra surdegsbageri och med tanke på hur grymt trevligt Amsterdam var så blir jag riktigt sugen på att flytta dit!
 
I Sverige hann jag med att besöka Gårdsbageriet i Idala - ett bageri jag länge varit sugen på att besöka sedan jag praktiserade på Bolins Bageri där jag hörde talas om det. Besökte även för första gången Åland och hittade mysiga Johannas Hembakta och det välskötta Anderssons Gårdsbageri. Fick med mig åländskt svartbröd hem, det ska visst hålla i månader och doftar som att det fullkomligt badat i malt. Fyllde även på förråden med sirap, muscovadosocker och farinsocker eftersom jag fortfarande inte hittat det här i Schweiz.
 
Bakningen har legat helt nere under semestern och väl hemma igen ser mina surdegar riktigt missmöjda ut. Regelbunden matning och mucho amor är behandlingen de genomgår för tillfället. Måste få till en sväng till kvarnen också och fylla på i mjölförråden. Sen är jag back on track!
 
Kardemummasnurror från Gårdsbageriet i Idala
 
Kanelbullar på Johannas Hembakta
 

Fin feedback och ett levainbröd med chiafrön, linfrön, sesamfrön och solrosfrön

Published 2014-07-04 in My bakery, Recipes: sourdough bread,

Ett stort tack till alla er som beställt och fortsätter att beställa! bröden som jag bakar och levererar under parollen The running baker! Efterfrågan stiger och jag vill verkligen skala upp verksamheten för att kunna leverera mer, mer, mer! Sex bröd per leverans är min maxkapacitet för tillfället eftersom jag bara har en vanlig hemmakyl och en normalstor hushållsugn till förfogande (och sen ett vanligt jobb att sköta...).  Leveranserna sker på fredagar och jag älskar att redan på onsdagen börja förberedelserna med att göra iordning fördegar och blötläggningar, sen komma hem från jobbet på torsdagarna och sätta degarna, grädda av bröden på fredagsmorgnarna och sen förbereda leveranserna (packa in bröd, skriva etiketter...). Det allra roligaste är såklart att få sån fin feedback som jag fått på sistone! Jag håller på att undersöka olika möjligheter att samarbeta med en restaurang i kvarteret samt eventuellt en man som har två vedeldade ugnar på en maknadsplats här i Basel. Hoppas på att kunna få igång det efter semestern och kunna baka mer!
 
Jag vill dela med mig av ett recept på ett bröd som jag levererade förra The running baker-omgången och som många gillade - ett levainbröd med chiafrön, linfrön, sesamfrön och solrosfrön. Blötläggningen och skållningen av fröerna gör att det här brödet blir grymt saftigt och hållbart. Chiafröna ger en härligt tuggig känsla och speciell karaktär åt smaken och ett väldigt trevligt inkråm. Inspiration till det här brödet kommer från en hel massa recept och jag gillar det verkligen starkt, tycker att det förtjänar ett namn... Någon som har en idé?
 
 
 
Levainbröd med chiafrön, linfrön, sesamfrön och solrosfrön
2 st
 
Dag 1, morgon (jag gör iordning levainen på morgonen innan jag går till jobbet):
 
Levain:
100 g vetemjöl
100 g grahamsmjöl eller fullkornsvetemjöl
200 g vatten
1 msk vetesurdeg
 
Gör såhär: Blanda alla ingredienserna väl i en skål. Täck med plast. Låt stå i rumstemperatur över natten.
 
Dag 1, kväll (när jag kommer hem från jobbet, så tidigt jag kan!):
 
Fröer (skållning och rostning):
100 g chiafrön + 200 g hett vatten
130 g gult linfrö + 170 g hett vatten
100 g rostade sesamfrön
130 g rostade solrosfrön
 
Gör såhär: Koka upp vatten. Häll vattnet över chiafröna i en skål och över linfröna i en annan skål. Låt svälla.
Rosta sesamfrö och solrosfrö.
 
Deg:
800 g vatten
170 g levain
200 g fullkornsvetemjöl
300 g vetemjöl
500 g durummjöl
15 g salt
 
Gör såhär:
Blanda alla degingredienserna utom saltet i hushållsassistent i 10 min på låg hastighet. Låt degen vila 30 min övertäckt i bunken. Tillsätt saltet och kör på högre hastighet i 3 min. Tillsätt skållningarna (chiafrön och linfrön) och de rostade fröerna (sesamfrön och solrosfrön) och kör tills det blandats med degen.
Låt degen vila i inljad plastbunke i rumstemperatur i totalt 3 timmar. Slå degen (vik övre kanten mot mitten, vik nedre kanten mot mitten och vänd sedan degen ett halvt varv och lägg med skarven nedåt) 2 ggr under första halvan av tiden.
Lägg upp degen på bakbordet och dela i två delar. Forma till runda bollar och låt vila på bänken i 10 min. Forma bröden till limpor och lägg dem i mjölade jäskorgar med skarven uppåt. Låt jäsa över natten i kylskåpet.
 
Dag 2, morgon:
Sätt ugnen på 250 grader ca. 1 timme innan gräddning så att bakstenen (ifall du använder en) hinner bli riktigt varm. Vänd upp bröden på en mjölad brödspade och snitta dem på längden. Skjutsa in dem i ugnen och spruta genast in ordentligt med vatten med en blomspruta. Efter 20 min, sänk värmen till 200 grader. Grädda i totalt ca 40 min eller tills innertemperaturen är 98 grader. Öppna ugnsluckan ett par gånger mot slutet för att släppa ut ångan och bygga upp skorpan.
 
Färdigjäst efter natten
 
Fröigt, saftigt inkråm
 

The running baker - last delivery before the holidays!

Published 2014-07-02 in My bakery, The running baker,

The running baker levererar på fredag 4 juli - sista gången innan semestern! Jag bakar och springer (inom Basel stad), du betalar och njuter! Jag kommer att baka:
  • 3 st vetesurdegsbröd fullproppade med nyttigt dinkel och uråldrigt emmer - så här tänker jag mig att bröd smakade i tidernas begynnelse...
  • 2 st rågsurdegsbröd med tranbär - min egen "internationella" variant på den svenska klassikern "Lingongrova"
Pris: 5 franc per bröd.
Leveranstid: fredag 4 juli mellan kl 14-17.00 (OBS! Kan lämna i postboxen ifall du inte är hemma)
Du säkrar ditt/dina bröd genom att skriva en kommentar till det här inlägget med vad du vill ha, när du vill ha det och vart du vill ha det levererat. Jag konfirmerar din beställning. 
 


 
The running baker will be delivering bread on Friday 4th July - last time before the summer holidays! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
  • 3 wheat sourdough breads stuffed with nutritious spelt and ancient emmer - this is how I imagine bread tasted in the dawn of time...
  • 2 rye sourdough breads with cranberries - my own "international" version of the Swedish classic "Lingongrova"
Price: 5 francs per bread
Delivery time: Friday 4th July between 2 - 5 pm (I can leave it in your post box if you're not home)
You make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

The running baker - summer delivery on Friday!

Published 2014-06-25 in My bakery, The running baker,

The running baker levererar på fredag 27 juni. Jag bakar och springer (inom Basel stad), du betalar och njuter! Jag kommer att baka:
  • 4 st midsommarfavoriter - "sillabröd" (eftersom jag fick sån bra feedback på midsommarfesten!), mörkt rågsurdegsbröd med fin sötma, kummin och en gnutta kaff. Passar bra till sillen, eller bara med smör och ost!
  • 2 st maffiga och saftiga surdegsbröd med nyttiga chiafrön och gyllene linfrön. Bästa frukostbrödet!
Pris: 5 franc per bröd.
Leveranstid: fredag 27 juni mellan kl 14-17.00 (OBS! Kan lämna i postboxen ifall du inte är hemma)
Du säkrar ditt/dina bröd genom att skriva en kommentar till det här inlägget med vad du vill ha, när du vill ha det och vart du vill ha det levererat. Jag konfirmerar din beställning. 
 


 
The running baker will be delivering bread on Friday 27th June. I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
  • 4 midsummer favourites - "the herring bread" (because I got such good feedback on the midsummer party), dark rye sourdough bread with a nice sweetness, caraway and a hint of coffee. Goes well with herring or just some butter and cheese!
  • 2  massive and yummy sourdough breads with nutritious chia seeda and golden flax seeds. The best breakfast bread!
Price: 5 francs per bread
Delivery time: Friday 27th June between 2 - 5 pm (Can leave it in your post box if you're not home)
You make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 

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THE BAKER

My profile pictureI am a Swede living in Switzerland and I love to make bread, especially slow sourdough bread. One day I want to open my own bakery and meanwhile I am exploring and experimenting with recipes and techniques to collect as much knowledge as possible. The blog is my note board to keep track of all I want to learn.



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