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For reference see the wikipedia article on Finnish bread. What I try to learn is the Eastern Finnish style limppu, but what I got has a shape of a reikäleipä without the hole in the middle. Well, but the taste is okay, so maybe I'll eventually learn how to get the fat roundish limppu shape.
EDIT: For a better picture of what is the desired shape here is recipe blog entry in Finnish. It recommends to allow it 6 to 8 hours to rise, or longer if needed. And here I was worried if 5 hours was too long =)
Nice bread! I've been making a lot of the Rievä bread because it's kinda easy :D
Rievä sounds like Pirkanmaa to me =) What kind of flour do you use? Like, semi-coarse wheat mixed with some oat flour?
Yes I lived in Tampere for ten years so i guess that stuck with me from there :D and exatcly like that flours. More oat than the wheat flour.
My mother used to leave the bread rising overnight if it was cold.
Oh, interesting!
In wintertime my room temperature often is below 20 degrees Celsius, I've but the bread in mildly heated oven and let it rise there. I'd guess in there the temperature is between 20 - 30 C.
Maybe next time I can simply make a dough big enough for two breads, and then let them rise in different conditions just to gain more experience.
I do recommend that yes, even heard people leaving dough in the fridge for a week, although they did that with pizza dough. Still an interesting idea if you wish to try it.
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