EASY SOURDOUGH BREAD (SCANDINAVIAN STYLE)

Описание: The best and easy way to make Scandinavian style sourdough bread

375g (1.5 cup) Luke warm water
200g (0.8 cup) Sourdough starter
100g (0.7 cup) Rye flour
450g (3.15 cup) All purpose wheat flour
25g ( 1.39 Tbls) Salt


Combine the ingredients together in a mixer with a dough hook.
Start slowly before increasing the speed. Make sure to scrape down the
excess dough on the sides of the bowl to prevent a hard crust from
forming later.

Turn the mixer up to full power really to knead the dough together
(you can also knead by hand). Place the kneaded dough into a plastic
container with a lid and put in a warm spot.

On the hour, for four hours, fold the dough corner to corner.

After four hours, dust your bread basket with flour and then fold the
dough for the last time. Put your bread dough in your the basket
then wrap a a plastic bag around it. Put it into the refrigerator for 12 to
16 hours before baking.

Preheat your oven and a pizza stone at 550°F. Take your dough out of
the refrigerator and splay out onto a lightly dusted surface. Take a sharp
knife and make your incision in the bread, end to end at a slightly inward
angle.

Have a glass of water approximately, 1 cup, ready to throw into the bottom
of the oven prior to inserting the dough.

Place your bread on the pizza stone and throw the glass of water into the
bottom of the oven and close the door.

Program the timer for 45 minutes. After 10 minutes, turn the oven down to 430 - 450F.

When the bread is baked put it on an elevated tray so that the steam can run off.

Tip:
The bread is best if it can rest for 1-2 hours before serving

Chapters.
0:00
0:07 Montage
1:14 Ingredients
4:29 Mixing the dough
5:05 Gluten test
7:43 First folding of dough
10:13 Kneading the dough
10:28 Kold raising dough
13:20 Scoring the dough
13:56 Steam the dough
15:14 Backing the Bread
16:43 Bread crust
17:51 Cutting the bread