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lovleyfoody
Am besten lauwarm geniessen.
50 g wholemeal rye flour
Mix 0.5 dl water (50 g) in a bowl. Cover and leave overnight at room temperature.
The next morning:
To the pre-dough
500 g multigrain flour
3.5dl of water
1 1/2 tsp salt, knead for 5-10 minutes to a smooth dough.
Let rise in a bowl for two hours.
The so-called "coil folds technique" is used 4 times (every 30 minutes).
Pull the dough lengthways out of the bowl from the side and fold. After two hours, the sourdough can be placed in the prepared form (20 x 30 cm) lined with baking paper. Cover the dough and then let it rest again for 12 hours.
Spread 2-3 tablespoons of olive oil on the dough and press in small dents with your fingers. Garnish with rosemary.
Baking: At 180°C hot air for 40 minutes.
Best enjoyed lukewarm.
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