Being a seasonal baker above the Arctic Circle has some interesting advantages. We bake from May until September, so basically we get to be in the bakery during the high season, when the tourists are flooding the islands. At the same time, we bake during the Midnight Sun, which means that it doesn’t matter if one works night or day shifts. Somehow, I’m pretty lucky to be baking in this corner of the world because I can take the night shifts easier. The only difference between day and night is the number of people I have around. Continue reading Baking during the Midnight Sun
Good bread takes time. It took me also some time to learn that only by being patient I can move forward in this baking journey.
Every step of the baking process requires a certain amount of time that is strongly connected to temperatures. It takes a lot of reading and even more of experimenting until one gets to master the fermentation process, but once you’re there, sky is the limit – you can bake whatever you dream of. So give your bread as much time as it needs and it will reward you with a crumb full of flavour and crispy crust. Not to mention the magic song all good breads sing when they come out of the oven. Continue reading Time