Det här brödet var praktiskt taget kvadratiskt när jag stoppade in det i ugnen, men efter att jag hade gjort de där solfjäderformade snitten så förändrades brödet helt när det bakades i ugnen. Fint, inte sant!
58 reaktioner på ”Honungsbröd med nytt snitt”
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Som en snäcka! Jättefint!
superfint! jag tycker det är svårt att få till snittandet, har du några tips att dela med dig av? typ av kniv, ev vinkel på kniven, etc?
tack för en otroligt inspirerande blogg som har revolutionerat vårt brödätande!
Jättesnyggt. Ska prova det snittet nästa gång jag bakar 🙂
Paula, den gäller att ha degen lagom jäst och ytan spänd (och lite lite lätt uttorkad tycker jag). Sen får man skära med något riktigt vasst (jag använder gammaldags rakblad) i en vinkel som är väldigt nära brödet. Dvs du skär inte ovanifrån utan mer från sidan. När du väl får in brödet i ugnen behöver du ånga i ugnen för att förhindra skorpan från att bildas för gör den det så kan inte brödet öppna sig så där snyggt längs ditt snitt. Normalt tar det ca 10 min för brödet att öppna sig.
Tack, bra och konkreta råd! Ska testas snarast!
Bröd är kost!
Jo, nog är det kost alla gånger!
Wohoo, äntligen en blogg igen!! Vilken glad överraskning när jag såg att du hade startat en ny. 😀
Fråga. Men först : blev oxå positivt överraskad att se den nya bloggen. Tanken kom direkt : ”det va väl det jag tänkte, grabben kan inte vara utan en brödblogg”. Jag är resp mest var hängiven bakare. I mitt nya hemland.de är behövet inte så stort som i Svedala. Började med surdegar redan som 15-åring. Hur som helst. Hängiven bakare och ganska hängiven hobbyfotograf, så jag tittar extra på dina bilder.
??? Fråga : har du ett tips hur man (du) får till de über-goa brödbilderna med svart bakgrund ???
fint. tack !
Jag vågar knappt säga det, men just nu tar jag nästan alla bilder med min Iphone. Bakgrunen i de svarta bilderna är vår köksbänk i sten.
Inte för att vara den som är den, men nu när du börjar få upp antalet inlägg så är det hopplöst att navigera sig på ett vettigt sätt, mer än att bläddra bland sidorna. Även om det bryter den stilrena ensamma kolumnen så vore det praktiskt med en sorts meny. =)
Jo, du har rätt och jag ska försöka ordna nån slags navigering. Kanske får bli en egen sida med nån slags karta över bloggen. Vad tror du om det?
Det tycker jag låter förträffligt! Våga vägra två kolumner! Ser fram emot det! 🙂
Har du något tips på hur jag kan förbättra mina snitt? För det mesta är det mest som att brödet flyter ut i snittet (som typ här: http://instagr.am/p/lLoRX/ ) . Jag får inte till det där lite explosiva utseende där det blir lite ojämnt och knaprigt i skarven. Snittar jag för tunt eller för djupt eller något annat konstigt? Jag kalljäser för det mesta i korgar i kylen och gräddar av på morgonen.
Har du sett snittartipsen?
Ja, och jag tycker jag gör som du rekommenderar, men tydligen inte. Det känns som att degen spricker upp redan när jag snittar och sen verkar det som att det inte är så mycket spänning kvar när degen hamnar i ugnen utan mer att inkråmet bara jäser upp och ”fyller igen” sprickan. 🙁
För lös deg, kanske? Tycker mina bröd också ser ut sådär när jag snittar i en relativt lös deg.
Mycket läckert!
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