Category Archives: Culture

Fotoudstilling på Huset i Aalborg

En velykket fotoudstilling på Huset i søndags med fantastiske billeder af keramiker Anna Johannsdóttir smuret i ler. Fotografer: Mike Santis, Stelios Kleanthous, Esmael Bakr og Knud Mortensen. Udstillingen kan ses indtil den 28. november 2013



No knead bread

Det er længe siden jeg har bagt mit yndlings brød. Her er opskriften for dem der vil gerne prøve

IMG_7310 Bread-1









The simple recipe
4 cups flour, more for dusting (the amount depends of course of the pot size)
1/3 teaspoon instant yeast
1/3 teaspoons salt
2 cups water
Sesame or anything else you prefer

1. In a large bowl combine flour, yeast and salt and stir. Add the water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest approx. 12 hours at warm room temperature.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour and sesame, or anything you prefer; put dough seam side down on towel and dust with more flour, sesame etc. Wrap the dough loosely in the towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 250 degrees Celcius. Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats with the lid on. When dough is ready, carefully remove pot from oven. Take the towel and turn dough over into pot. Shake pot once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.