Surdegsbröd (Sourdough Bread)
A variety of sourdough breads, baked in a stone oven. They are known for their crusty exterior and tangy flavor.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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St.Jakobs Stenugnsbageri
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Sourdough bread has a long history in Sweden, dating back centuries when it was a staple food. Before commercial yeast was widely available, sourdough was the primary leavening agent. The use of stone ovens further reflects traditional baking practices passed down through generations.
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Surdegsbröd holds a special place in Swedish food culture, representing tradition, craftsmanship, and a connection to the past. It's a common sight at Swedish breakfast tables, fikas (coffee breaks), and as a side to various meals.
Fika Staple
Surdegsbröd is frequently enjoyed during 'fika,' the Swedish tradition of taking a break for coffee and a small treat. A slice of Surdegsbröd with cheese or jam is a common accompaniment.
Emphasis on Quality
There's a growing appreciation for artisan baking in Sweden, with Surdegsbröd often seen as a symbol of quality and traditional methods. Bakeries specializing in sourdough are increasingly popular.
Part of Smörgåsbord
While not always the star, Surdegsbröd is often included as part of a Smörgåsbord, a traditional Swedish buffet, where it is served with various toppings and accompaniments.
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Surdegsbröd is characterized by its tangy flavor profile and hearty texture, enhanced by fermentation and baking techniques.
The distinct tangy flavor of Surdegsbröd comes from the lactic and acetic acids produced during the fermentation process by wild yeasts and bacteria in the sourdough starter. The long fermentation also develops complex flavors. The crust, achieved through high-temperature baking in a stone oven, offers a satisfyingly crisp and often slightly smoky taste, contrasting with the softer, chewier crumb inside. The flour type, often a mix of wheat and rye, contributes to the overall taste and texture.
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Starter Maintenance
Maintaining a healthy and active sourdough starter is crucial for a successful bake. Regular feeding and consistent temperature are essential.
Long Fermentation
Allowing the dough to ferment for an extended period (12-24 hours) develops a deeper, more complex flavor and improves the texture of the bread.
Stone Oven Technique
Baking in a preheated stone oven, or using a baking stone in a regular oven, helps to create a crispy crust and even baking.
Scoring the Dough
Scoring the dough before baking allows for controlled expansion and prevents the bread from cracking unevenly. It also creates an attractive appearance.
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