Full Description
The growing movement of Nordic cuisine centres on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature-a set of principles that guides author Hanne Risgaard in Home Baked.With enticing, full-colour photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skaertoft Molle, the Risgaards' farm on Als, an idyllic island in the southeast of Denmark. Copenhagen's celebrated restaurant NOMA, recently accorded a `World's Best Restaurant' award, uses Skaertoft Molle products.Risgaard's recipes include unique ingredients like foraged herbs and greens-such as the Cocotte with Ramsons, elderflower muffins, and `Green Knots' made with stinging nettle-that emphasize the distinct Nordic approach to bread baking that is worlds away from most conventional baking books. The book includes a guide to basic equipment and kitchen set-up, ingredients, and the history of Skaertoft Molle and their philosophy.
Contents
IntroductionThe Story of Skaertoft MolleFrom Vision to RealityTo Bake BreadBarley, Wheat, Spelt and RyeRecipesBaking with yeastSourdoughsOther starters: Pate Fermentee, Poolish and BigaBaking with baking powderBaking without a raising agentLeftoversA Guide to Grains and Stone-Ground Flour
