A simple breakfast bread with sour dough.
- 2 pinch's dry yeast ( or swedish "kryddmått" )
- 50g Basic Sourdough ( optional skip the sourdough and a extra pinch of yeast )
- 200g cold water
- 200g white flower
- 50g durum
Day 1 evening:
- add yeast and all the wet ingredients to a large bowl.
- mix until the yeast is dissolved.
- add the rest of the dry ingredients and mix for about 5 minutes or until your arm hurts.
- cover the bowl and leave in room temperature over night, about 7-10 hours.
Day 2 morning:
- pour/slide out the dough on a well flowered surface.
- with well flowered hands gently stretch and fold each side the dough in on its self.
- cut in half and stretch inte two baguette shaped bred.
- pre heat oven to max 300-275C.
- lett the dough rest for 45-60 min.
- place in oven and turn down oven temp to 250C.
- bake for about 15 min