Ruisleivän leivonta hapanjuureen.

Рет қаралды 29,870

Күн бұрын

Пікірлер: 23

@honey_badger1968 4 жыл бұрын

I will do my best to make this bread. Right now I am waiting for the starter to be ready. Another 2 days, and I will attempt to do this.

@cookingwithmimmo 2 жыл бұрын

Kiitos paljon reseptistäsi

@andyimboden9356 3 жыл бұрын

Thank you for posting this video!

@alekseisuvorov7241 6 жыл бұрын

Erimomainen resepti! Kiitos!

@dfertefwergwergrfgwr 6 жыл бұрын

It sure looks good!

@savonjaakari412 5 жыл бұрын

Ikivanhan juuren hyvyys on hupatusta. Ei se siitä kummene. Leivänteon kemiallinen perusta kertoo sen. Samoin hapatuslämpötila 25-30 astetta on onnistumisen edellytys. 40 astetta on hieman liikaa. Vehnä ei kuulu ruisleipään, mutta sitä voi laittaa, jos on tottunut sen sorttiseen. Erinomaisen hyvää leipää tulee niinkin, hieman eri tyylistä vain. Tämä emäntä ei ole ensi kertaa asialla. Sen näkee ja kuulee. Ja varmasti maistuukin. Uuninsuun korjaaja näkyy olevan hakusessa...

@simp2662 2 жыл бұрын

Katsoin samaa että jonkun asiansa osaavan muurarin olisi hyvä käydä katsomassa uunia.

@guillelloseta 6 жыл бұрын

i wish i could get the recipe and all the process in English please? thanks a lot

@SuomenuskoFiTaivaannaula 6 жыл бұрын

Hi, here are the instructions. Sour rye bread is the most common dark bread all over Finland, although it varies a lot across the country and even between close villages. What you need for six breads is: Day 1 2 tbsp dry rye bread starter (make it yourself from dry bread or ask for it from some friendly baker) 1,2 l water 1,2 l rye flour Day 2 0,7 kg-1 kg rye flour maybe some wheat flour (depends on the hostess) 25 g yeast + 1 dl lukewarm water 1 tbsp salt (cumin seeds) This is how I do it: I mix the dried starter with warm water and rye flour. I put it into a styrox box overnight, with a warm water container. You can also use frozen starter, taken from some recent starter batch. Next day I add salt, yeast dissolved to the water and then flour to the dough until it comes out of hands in a certain way. Let the dough rise. Knead it a little. Form the dough into 1,5 cm thick breads, let them rise and bake in 250-300 degrees for 5-15 minutes.

@guillelloseta 6 жыл бұрын

THANKS a lot for them!!!!! i tthink your video looks great!!! i think from now on i will stop buying those breads bags from Fazer or Vaasa every time i am in Helsinki!!! take care and hugs from Barcelona

@paivilehtonen716 6 жыл бұрын

guillelloseta thank you! Feel free to ask if you need any further instructions.

@guillelloseta 6 жыл бұрын

thanks a lot Päivi!!!!! really appreciated..... i am starting now to learn about sour dough and every time i am in Finland for work i love the bread i eat there.... i wish we could find so good bread in Barcelona where i live... whatever i can help you with, please feel free to ask! ;) have a great week end

@cielgi 6 жыл бұрын

@Iel Canve Dry starter is just wet starter that is spread as a thin film and let to dry. As for the wet starter, start by mixing 1:1 ratio of rye flour and water in an open jar (maybe some paper towels on top to keep bugs out) and let it ferment naturally for a few days. When you start to see bubbles, pour around half of it out, and replace with 1:1 rye flour and water again. Then just keep doing this every day, and you'll have a healthy starter colony for your bread. One of my bread baking books says to grind some apple in the first mix to provide a kickstart for the starter (100g water, 200g rye flour, 100g apple). The book also notes to use 35 degree celsius water, and preferably ferment at 26-30 degrees. Check KZbin for sourdough starter videos and just replace wheat with rye. Cheers!