I’m working on a recipe for a Stockholm inspired bread at the moment, influenced by some of the loaves that I’ve enjoyed in Sweden. There are a few things that set this bread apart from your common-all-garden sourdough loaf – usually, it is made from a mixture of rye and wheat flours, and normally the crust is very dark, and in some cases almost black! As Kate wrote on the E5 bakery blog Stockholm bread is usually “baked super hot and dark for a loaf which has the organic beauty of a gnarled old tree trunk. The crust is thin and chewy, the crumb soft and aerated.”
In the same blog, she says “the tradition that the Stockholm bakers are working within is so strong, it’s hard not to feel a little in awe, perhaps even envious.” I certainly hear that.
As soon as the recipe perfected to my standards I will get it up on the blog, but in the meantime, here’s a snap to show my progress towards bread nirvana.