At the kick-off of the Climate Pilots project you got to try some of my home made sour-dough bread. Here’s the recipe if you wanna try!
½ litre of water (cold water if the yeast is not used) (37C degrees if using fresh yeast, 42C if using dry yeast)
700-800 grams Flour
3 dl leaven
25 grams salt
Possibly a little yeast, about 25 grams
Mix all ingredients in a dough mixer and work the dough for 15 minutes at low speed. Then increase the speed to Maximum in 2-3 min until the dough to release from the edge.
Turn the dough in a little olive oil and allow to ferment in covered bowl to the double size.
Flour greased and flour pans, divide dough into 4 pieces and place them in baskets. Turn the oven to 500 degrees Fahrenheit equivalent to approximately 280 degrees Celsius. When the oven is up to temperature, put in 2 baking trays so that they get hot. Turn over the bread on the hot plates and bake in 5 minutes before you reduce the heat to 300F/150C degrees. Bake the bread to a core temperature of 96 degrees C., or until you feel that the bread feels light and hollow.
Remember to feed the leaven with equal parts water and flour (in weight) after you baked …
By: Martin Johansson, chef at the Embassy of Sweden in Washington DC