On weekdays you just need to get some grub and go. Stuff has to happen, you need to get things done. On a weekend you have more time, time to do the things you want and those things you didn’t have time for during the week. The perfect way to kick it off is to make and eat the perfect breakfast, and part of that is a great roll. This is my recipe for crusty sourdough rolls.
If you like a crunchy and crispy crust, rolls are the way to go, because there’s just that much more surface area than on a single slice of bread. The secret of getting a crispy crust is all in the baking time. You start out at a high temperature with steam to get good oven spring, then you turn down the oven to get the crispy crust, but not burn the crust.
Bánh mì er mixture of south east asian cuisine and the influence of French cuisine from when Vietnam was part of French Indochina. So you get soy marinated pork, mayonnaise and crispy baguette. This is my recipe for banh mi.
In the last couple of years bánh mí has been taking Copenhagen by storm. If you are ever visiting I will highly recommend going to the absolutely wonderful District Tonkin in Dronningens Tværgade. It’s very easy to make banh mi at home, though.
Baking your own bread is so gratifying. Not only because it’s so much better than store-bought bread, and better than most commercial bakeries. If you are new in baking it’s a great way to learn all the artisan techniques, without all the intricacies of sourdough bread fermentation. This is my recipe for yeasted artisan bread.
Many people associate homemade bread made with yeast as bread with kind of a soft crust, a very tight crumb and not very much taste. I am about to change your view on this.
This bread has a crispy, wonderfully caramelized crust. An awesomely soft and open crumb and a deliciously well-developed taste. No tang though.
You’re in the mood for a perfect sandwich. Bread wise there are so many breads. Regular sourdough bread, french baguette, rye bread. The possibilities are endless. Then you think about a ciabatta. Oh yes, ciabatta. This is my recipe for sourdough ciabatta.
You’ve baked hundreds of sourdough breads. They still taste lovely, but you are looking for something new. Something to tickle the taste buds. Something savory. Maybe something Asian inspired? Why not! This is my recipe for gochujang sourdough bread.
This bread brings a lot of the flavor profile from Korean food: fermented, salty, tangy, spicy, garlic and scallions. While it’s in no way a Korean bread, it will fulfill your carb-loaded Korean dreams.