1 large levain bread
10 g fresh yeast
6 cups lukewarm water
14-15 dl wheat flour special
4 dl sourdough of wheat (see below)
1 1/2 tbsp salt
Crumble the yeast in a bowl and dissolve it in water. Add half of the wheat flour and knead in machine for about 10 minutes.
Add sourdough, salt and remaining wheat flour. Knead dough at low speed in machine for about 20 minutes.
Pour the dough into the bowl under the double-backed cloth for about 2 hours.
Set the oven to 250 degrees, the oven should be properly heated.
Pour the dough onto a floured wooden table and gently fold it into a loaf. Avoid working the dough, handle it carefully so that the air bubbles are not pushed out. Grind the bread and let it ferment under double-sided towel for about 1 1/2 hours.
Stir the bread on a plate and place it in the oven. Throw in 1 cup of water on the oven bottom (this is done to give the bread a nice cracked crust). Lower the heat to 200 degrees after 10 minutes, bake for 40-50 minutes preferably use a roasting thermometer the bread should reach 96ºC in the middle.
Let the bread cool covered with a cloth on a grill.

Sourdg because of wheat

Day 1

2 cups lukewarm water
2 1/2 dl wheat flour
1 tablespoon liquid honey

Day 3

1 cup lukewarm water
1 1/2 dl wheat flour

Day 4

1 cup lukewarm water
1 1/2 dl wheat flour
Whisk water, flour and honey for day 1 into a smooth paste in a glass or plastic jar. Cover with plastic wrap and leave at room temperature for 2 days.
Add water and flour during day 3, whisk the pulp smoothly again. Cover with plastic wrap and leave the jar at room temperature for 1 day.
Add water and flour during day 4, whisk the pulp smoothly. Cover with plastic wrap and leave the jar at room temperature for 1 day.
To save sour

The leaven that is left over can be stored in room temp and fed with 1dl of flour and 1dl of water per week, it can also be stored in a refrigerator and then needs less food but needs to be taken out a few days and fed occasionally. The dough can also be frozen for longer storage.

It is easier to handle the leaven if it is a little loose / viscous in texture.

The leaven is very resistant to mold but sensitive to common behind yeast, so preferably do not store near the yeast or place the yeast in an airtight box.

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.