"Breads from all over the world" is what Susanna from Mehlstaubundofenduft
likes to see. She is the host for Bread Baking Day 73.
I'm born in the Netherlands and moved to Thailand
almost 10 years ago. I started to bake our own bread because Thailand has no original
bread culture. Of course you can buy bread everywhere in the world, but all we
could find here was white fabric baked bread. Nowadays you can find very nice baked
artisan bread in Chiang Mai and Bangkok, and probably in other places too. But in
our small village in the North of Thailand we still can't find a nice artisan
Susanna likes to see bread typical from my country.
The Netherlands is a typical Bread country with enough bread to choose from. The
first one that came to my mind was a typical Dutch loaf: tijgerbrood or Dutch crunchy
crust. I had no rise flour in the house, only rise starch and that doesn't
work. Of course I tried it and it gives a nice whitish crust but not the
beautiful tiger pattern I was looking for.
Today I baked typical Dutch bread; brown bread and I
rolled it in oats. It tastes very nice.
Here in Thailand we just finished
Songkran; Thai new year celebration for the year 2558. So with this delicious
typical brown bread from the Netherlands we wish all you a happy new year.
Yesterday we had Stefanie's Krusti's and today I tweeted them a bit. I used 750 flour and 50 grams of Carrot Mix by Ireks, given by Schmidt to try. The result is a good tasting and nice smelling roll with seeds and dried carrot slices.
In the Netherlands you can buy these delicious crusty rolls. Long before
I baked my own bread and long before I had any idea about sourdough I knew
there was something with these rolls. Regardless of the time of day you came into the bakery shop
and buy these crusty rolls, they would ALWAYS be crusty. Not like the rolls
I made, after a while they turn softer. Of course when you placed them in
the oven for a few minutes they are crusty again. But, mine never stayed crusty
the whole day.
Until I found these crispy rolls on Stefanie's blog Hefe und Mehr. Stefanie said "to turn on convection mode for the last
10-15 min while opening the oven door ajar". Since I have no convection
mode on my oven she suggests: "reducing the temperature to 220°C after
you put the rolls in the oven and bake them with falling heat a little bit
longer than normal. That creates a thicker crust which normally stays longer
I have to admit it's difficult for me to bake them, because my oven doesn't have a proper working temperature sensor so I always guess the precise temperature. Most of the time I bake on the highest temperature and this works for most of my loaves.