斯堪的纳维亚面包 Nordic Bread: Rye and Darkness

One of 10 entries · SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN

I · Origin

The Nordic rye bread tradition — the darkest, densest, most fermented bread tradition in the world — developed from the specific climate of Scandinavia where wheat grows poorly and rye thrives. The specific techniques of Danish rugbrød, Swedish rågbröd, and Finnish ruisleipä reflect centuries of sourdough maintenance and long fermentation that produces bread unlike anything in the wheat-based bread world.

II · Description

The Nordic rye bread tradition.

III · The Thread

German Pumpernickel (same rye sourdough tradition — same climate necessity, different specific technique), Finnish ruisleipä (same tradition — slight regional variation), Israeli rye bread (Ashkenazi

I Preparation II Pastry Technique III Scandinavian Breads Pastry IV Heat Application V Presentation And Philosophy VI Salt Curing VII Scandinavian Proteins Mains VIII Seasonal IX Flavour Building X Garde Manger Charcuterie Curing

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