#brød Instagram Photos & Videos

brød - 92.6k posts

Top Posts

  • Crumb shot of the last loaf.
There is a tight area, I guess I might🙄 pulled it a bit too tight at the end of shaping 😂. Otherwise I am happy with the crumb of this one.
  • Crumb shot of the last loaf.
    There is a tight area, I guess I might🙄 pulled it a bit too tight at the end of shaping 😂. Otherwise I am happy with the crumb of this one.
  • 1,430 24 10 March, 2019
  • Daily brød.
  • Daily brød.
  • 142 7 13 hours ago
  • EXPERIMENT: BAKING 4 LOAVES AT ONCE IN A HOME OVEN part 2
Allright, time to start baking. Oven has been preheating at 230 fan assisted (as highvas this model goes!) for about 45 min (preferably at least an hour but time was running away from me). I use oven trays with reusable parchment paper/ baking mat (can take temperatures up to 260C/500F) to load the bread in the oven. 
I don't really know how munch water to throw on the stones to produce enough steam so I went by feeling. Approximately 70ml went in at this point. After 10 minutes I added more water and again after 15 min. A total of 150ml during the first 20 minutes until they started to show color. The video in the next post will start at 20 minutes into the bake when I let out the steam.
#sourdoughbaking #breadbaking #bakingvideo #sourdoughvideo #homeoven #homebaking #castironpan #castirongrillpan
  • EXPERIMENT: BAKING 4 LOAVES AT ONCE IN A HOME OVEN part 2
    Allright, time to start baking. Oven has been preheating at 230 fan assisted (as highvas this model goes!) for about 45 min (preferably at least an hour but time was running away from me). I use oven trays with reusable parchment paper/ baking mat (can take temperatures up to 260C/500F) to load the bread in the oven.
    I don't really know how munch water to throw on the stones to produce enough steam so I went by feeling. Approximately 70ml went in at this point. After 10 minutes I added more water and again after 15 min. A total of 150ml during the first 20 minutes until they started to show color. The video in the next post will start at 20 minutes into the bake when I let out the steam.
    #sourdoughbaking #breadbaking #bakingvideo #sourdoughvideo #homeoven #homebaking #castironpan #castirongrillpan
  • 739 28 16 March, 2019
  • Saturdays breakfast with my best friend and 'Sourdough Baker In Crime' @megamyg and his lovely family ❤ His beautiful daughter @oliviakottal_ was baptized today and my fiancé and I participated as humble, proud and thankful witnesses. .
.
#bread_by_rosendahl
  • Saturdays breakfast with my best friend and 'Sourdough Baker In Crime' @megamyg and his lovely family ❤ His beautiful daughter @oliviakottal_ was baptized today and my fiancé and I participated as humble, proud and thankful witnesses. .
    .
    #bread_by_rosendahl
  • 664 19 16 February, 2019
  • Crust and crumb from yesterday. I’ve been playing around with 80% hydration with 15% whole wheat flour. Still tweaking the process of using a mixer (without a breaker bar!) to develop the gluten better with my 4kg+ of dough. It’s a good learning experiencing after hand mixing for so long.
  • Crust and crumb from yesterday. I’ve been playing around with 80% hydration with 15% whole wheat flour. Still tweaking the process of using a mixer (without a breaker bar!) to develop the gluten better with my 4kg+ of dough. It’s a good learning experiencing after hand mixing for so long.
  • 1,217 69 14 March, 2019
  • Tropical leaves, on a bâtard.
I have made a few new leaf patterns, coming soon. 😉

There is a medium deep slash at the centre the dough, like one normally slash a bâtard. This will help the crumb to open properly and keep the other designs unbroken. 
I am sharing my scoring design and techniques in DETAIL not (only) to show off but to give back to the baking community.

I learnt sourdough bread making and scoring on Instagram, from the posts people shared. They are better than any book I have. I am very grateful for all of your help. 
And I see lots of you mentioned me when recreating my patterns. It is not easy to design a scoring pattern, but as we don't have copyright on any of the designs, so it is really your choice to honour the source or not.

Big thanks to those who did and will do! ❤️ People like you made the IG baking community a great place!
  • Tropical leaves, on a bâtard.
    I have made a few new leaf patterns, coming soon. 😉

    There is a medium deep slash at the centre the dough, like one normally slash a bâtard. This will help the crumb to open properly and keep the other designs unbroken.
    I am sharing my scoring design and techniques in DETAIL not (only) to show off but to give back to the baking community.

    I learnt sourdough bread making and scoring on Instagram, from the posts people shared. They are better than any book I have. I am very grateful for all of your help.
    And I see lots of you mentioned me when recreating my patterns. It is not easy to design a scoring pattern, but as we don't have copyright on any of the designs, so it is really your choice to honour the source or not.

    Big thanks to those who did and will do! ❤️ People like you made the IG baking community a great place!
  • 794 22 11 March, 2019

Latest Instagram Posts

  • Har du set det? 👀 Min E-bog Surdej er klar til dig! 👏🏻 Udover en udførlig guide til at lave din egen surdej, så får du også seks opskrifter 👌🏻 Så du kan få glæde af din surdej med det samme og bage både rugbrød, boller, brød og knækbrød 😋 Til alle jer, der allerede har hapset Surdej - tak! For de mange, mange pæne ord, I har sendt i min retning. Det gør mig så glad 🙏🏻 Du finder link til E-bogen i min profil. #cathrinebrandtsurdej #cathrinebrandtdk #bread #brød #sourdough #sourdoughbread
  • Har du set det? 👀 Min E-bog Surdej er klar til dig! 👏🏻 Udover en udførlig guide til at lave din egen surdej, så får du også seks opskrifter 👌🏻 Så du kan få glæde af din surdej med det samme og bage både rugbrød, boller, brød og knækbrød 😋 Til alle jer, der allerede har hapset Surdej - tak! For de mange, mange pæne ord, I har sendt i min retning. Det gør mig så glad 🙏🏻 Du finder link til E-bogen i min profil. #cathrinebrandtsurdej #cathrinebrandtdk #bread #brød #sourdough #sourdoughbread
  • 289 2 12 hours ago
  • Daily brød.
  • Daily brød.
  • 142 7 13 hours ago
  • I dag har været en dejlig dag i barselsboblen 😊 @louiseknygberg komme forbi i formiddags med det lækreste hjemmebagte ramsløgsbrød, som kan ses på billedet. Senere gik vi en tur forbi @lidkob og fandt lidt småting og drak en kop kaffe. 
Opskriften på ramsløgsbrødet kan findes ovre hos @vildtbord inden for de næste par dage 🍞
  • I dag har været en dejlig dag i barselsboblen 😊 @louiseknygberg komme forbi i formiddags med det lækreste hjemmebagte ramsløgsbrød, som kan ses på billedet. Senere gik vi en tur forbi @lidkob og fandt lidt småting og drak en kop kaffe.
    Opskriften på ramsløgsbrødet kan findes ovre hos @vildtbord inden for de næste par dage 🍞
  • 100 3 14 hours ago
  • I always tried to score very neat and perfect leaves before, now I like them more wild, just like the real ones in the forest. 🤗
  • I always tried to score very neat and perfect leaves before, now I like them more wild, just like the real ones in the forest. 🤗
  • 477 13 15 hours ago
  • Walnut bread and candied lemons served with brie and golden sorrel.
Food that tastes like #hygge now that March has its expected existential crisis and refuses to recognize that it is actually spring.
•
Fancy fiskeæg, urter og østers må vente…
Takket være det skizofrene vejr er det tid til efterårsappetitligheder.
Valnøddebrød og kandiserede citroner nu på #memoriesofemilyann 
Genial til ost.
Glædelig møgvejrsmandag!
  • Walnut bread and candied lemons served with brie and golden sorrel.
    Food that tastes like #hygge now that March has its expected existential crisis and refuses to recognize that it is actually spring.

    Fancy fiskeæg, urter og østers må vente…
    Takket være det skizofrene vejr er det tid til efterårsappetitligheder.
    Valnøddebrød og kandiserede citroner nu på #memoriesofemilyann
    Genial til ost.
    Glædelig møgvejrsmandag!
  • 119 8 17 hours ago
  • Vi tar en oval helg, dere🍰
  • Vi tar en oval helg, dere🍰
  • 93 3 19 hours ago
  • Reklame // Igår var Tais, Viona og jeg ude at gå en lille søndagstur og så kunne vi da lige så godt redde noget mad via appen @toogoodtogo.dk og fylde fryseren op til ugen🙏💕 Vi var forbi Den Helt Rigtige Bager og @emmerysbutikker i Lyngby og her er, hvad vi kom hjem med😍 Den første pose kostede 35 kr og den anden pose kostede 39 kr👌 Det er lidt svært at se, fordi videoen går så hurtigt, men der var blandt andet to sandwiches med i den første pose, så dem fik vi til aftensmad🤗
  • Reklame // Igår var Tais, Viona og jeg ude at gå en lille søndagstur og så kunne vi da lige så godt redde noget mad via appen @toogoodtogo.dk og fylde fryseren op til ugen🙏💕 Vi var forbi Den Helt Rigtige Bager og @emmerysbutikker i Lyngby og her er, hvad vi kom hjem med😍 Den første pose kostede 35 kr og den anden pose kostede 39 kr👌 Det er lidt svært at se, fordi videoen går så hurtigt, men der var blandt andet to sandwiches med i den første pose, så dem fik vi til aftensmad🤗
  • 34 3 20 hours ago
  • Braiseret tværreb svøbt i et smørfyldt briochebrød? Ok! Følg med i morgen, hvor du kan finde opskriften på JalmogB.dk og her på siden 🌭🌭🌭🌭🌭🌭🌭
  • Braiseret tværreb svøbt i et smørfyldt briochebrød? Ok! Følg med i morgen, hvor du kan finde opskriften på JalmogB.dk og her på siden 🌭🌭🌭🌭🌭🌭🌭
  • 47 2 20 hours ago
  • Madpakkeglæde 😋 Elsker du også at forkæle ungerne med en lækker madpakke? Madpakkehorn med laks og ost, er et sikkert hit hos de mindste og perfekt til madpakken. @anjasuldrup Få opskriften via link i bio.
  • Madpakkeglæde 😋 Elsker du også at forkæle ungerne med en lækker madpakke? Madpakkehorn med laks og ost, er et sikkert hit hos de mindste og perfekt til madpakken. @anjasuldrup Få opskriften via link i bio.
  • 156 5 23 hours ago
  • mindre enn 1g karbo / 100g • våre to brødvarianter er veldig glad i hverandre • de komplementerer hverandre i smak og gir deg en mulighet til å nyte de med forskjellig pålegg • vi legger ut påleggsinspirasjon her på insta, så gjerne følg med 💙❄
  • mindre enn 1g karbo / 100g • våre to brødvarianter er veldig glad i hverandre • de komplementerer hverandre i smak og gir deg en mulighet til å nyte de med forskjellig pålegg • vi legger ut påleggsinspirasjon her på insta, så gjerne følg med 💙❄
  • 28 1 18 March, 2019