Few things go against the smell of freshly baked bread - preferably a weekend morning when the first thing on the agenda is a really good long breakfast with extra everything. This recipe gives a juicy sourdough bread that requires just the right amount from its baker.
Making your own sourdough is a fun and long-term project - if you make sure to "eat" it regularly. If you would rather buy a ready-made sourdough, it is at least as good to use for baking bread. Prepare the dough the day before if you want to bake the bread just in time for breakfast the next day.
For a large sourdough bread you need:
½ package of yeast
5 dl water
150 g ready-made sourdough (in a bag )
12 ½ l dl flour
2 ½ tsp salt
A bowl for fermentation
Crumble half a packet of yeast in a bowl and dilute with 5 dl cold water.
Pour in the ready sourdough.
Mix in 12 ½ dl flour and 2 ½ teaspoon salt and mix everything into a smooth dough.
Let the dough rise for an hour under a kitchen towel.
Take out the dough and knead it on a floured surface. Mix in more flour if needed. The dough should not be sticky.
Place the dough in bowl and leave it to rise in the fridge overnight under a towel.
Next morning - set the oven at 220 °C and turn the bowl upside down over a sheet of parchment paper.
Cut two slices in the dough and sprinkle with a little flour.
Bake in the middle of the oven for about 30 minutes or until the bread has a golden brown color.
Let cool and serve the bread with your favorite topping!
You can find the original recipe at Lagerhaus!