Hi, I have been making rugbrød a few times lately and with the last loaf I made, I had followed the advice from many you tube videos I have been watching as well as some online reading. The problem I had was how to know when the bread is baked. The advice I followed was to remove the loaf from the oven when the internal temperature reached 98°C. This took about 1 hour and 15 minutes. Then take it out of the bread tin and cool it for 24 hours. I then sliced the bread thinly .5cm. So here is the question....When I slice the bread, there is some residue on the knife. It must be slightly moist, I guess. I tried stopping your video after you had cut the first slice and I am not sure but there may have been some residue on your knife as well ? Is this normal..? Many thanks
Hej Bent - Kan man ikke få noget film der kan tåle høj temperatur og så filme direkte ud af ovnen ?? Tænker at det giver samme konserverende effekt som at lade dem køle, vacuumpakke, varme i ovnen ved 95 gr, genvarme ved 95 gr og så klar til at spise… Blot for at spare noget tid når jeg bager 4 brød af gangen 😀
Ja det findes og jeg har prøvet. Men du kan ikke sættes tryk på varmt brød, så falder det sammen. Og hvis du bare “lukker “ den bliver posen pustet op at luft og vand kondensere og brødet bliver vådt. Vh Bent fra Bagekurset
Hi, I have been making rugbrød a few times lately and with the last loaf I made, I had followed the advice from many you tube videos I have been watching as well as some online reading. The problem I had was how to know when the bread is baked. The advice I followed was to remove the loaf from the oven when the internal temperature reached 98°C. This took about 1 hour and 15 minutes. Then take it out of the bread tin and cool it for 24 hours. I then sliced the bread thinly .5cm. So here is the question....When I slice the bread, there is some residue on the knife. It must be slightly moist, I guess. I tried stopping your video after you had cut the first slice and I am not sure but there may have been some residue on your knife as well ? Is this normal..? Many thanks
Hej Bent, kan du ikk lave et rugbrød på ren rug og med udlukkende surdej
Hej Bent. Tak for nogle fantastiske videoer :) Hvilket mærke er din røremaskine?
Min røremaskine hedder MaxiMUM men den er udgået. Så jeg anbefaler den nye model Bosch OptiMUM med 1500w
Hej Bent - Kan man ikke få noget film der kan tåle høj temperatur og så filme direkte ud af ovnen ?? Tænker at det giver samme konserverende effekt som at lade dem køle, vacuumpakke, varme i ovnen ved 95 gr, genvarme ved 95 gr og så klar til at spise… Blot for at spare noget tid når jeg bager 4 brød af gangen 😀
Ja det findes og jeg har prøvet. Men du kan ikke sættes tryk på varmt brød, så falder det sammen. Og hvis du bare “lukker “ den bliver posen pustet op at luft og vand kondensere og brødet bliver vådt. Vh Bent fra Bagekurset
Hej Bent, kan du ikk lave et rugbrød på ren rug og med udlukkende surdej
Mener du uden hvedemel? For det bliver ikke godt
@@Bagekursetdk jeg laver softkerne i forvejen uden hvede, troede bare som bager du kunne det . jeg må nøjes med det jeg har . '