About 18 hours total time, so it is advisable to start the leaven in the evening before a day off.
Sourdough
• 2 tbsp of sourdough (recipe for sourdough can be found here)
• 1.5dl water
• 2.5dl wheat flour special
Dough
• The wheat root
• 5dl water
• 12.5dl wheat flour special
• 1 tbsp salt
Do this:
Below are the times set for fermentation at room temperature.
1. Mix to the leaven ground, water and flour. Always use lukewarm water about 25-28 ° C.
2. Store in bowl or plastic box with lid or cover the bowl with plastic, after about 10 hours it is ready to use (then ferment heavily).
Mix the dough:
1. Mix all ingredients in a bowl, mix until it becomes a smooth dough, if using dough mixer wait to add salt to next point run in dough mixer about 5-10min.
Cover the bowl with plastic wrap for about 45min.
2. If using dough mixer run the dough for 5min now add the salt and run another 15min, let the dough rest covered in the bowl about 30min.
3. With the dough in the bowl, gently press down the fingers along the edge and grasp the dough and gently pull up at least 30cm (the dough is now elastic) fold down over the dough as a lid, reversing the fold from four or five directions along the edge of the bowl. The overcrowding creates air bubbles in the dough which makes the dough ferment better and the bread becomes higher.
4. Repeat folding 2 times at approximately 45min intervals.
After the last folding, let the dough rest in the bowl for about 2 hours (covered with plastic).
5. Roll out the dough on a well-grounded towel / towel, pull out the dough into a square / rectangle (almost as large as the baking sheet that you should be baking), fold in the short sides so they meet in the middle of the dough, fold together again so the dough is now a roll, cover with a towel / towel and let it ferment 90min. Set oven to 250 ° C.
6. Roll gently over the rolling pin on a sheet of baking sheet paper, place in the oven and lower the temperature to 225 ° C for about 45 minutes, remember that the bread rises in the oven to twice the height.