Cold-brewed bread

Ingredients for Cold-brewed bread

Instructions for Cold-brewed bread

To prepare the Cold-brewed bread recipe, please follow these instructions:

The benefits of this bread are that it tastes super good and is very quick to cook and you can completely avoid getting your fingers in the dough.

The yeast is piped into the water. Bring salt, sour milk and durum flour thoroughly together. The flour is added a little at a time and the oil is stirred. The stirring until the dough is uniform and cool, but still stuck. The dough must not be kneaded with your hands. Cover the dish (about twice the size of the dough) with plastic film and place it in the refrigerator for 8-12 hours.

Place baking paper on the baking pan and heat the oven to 210 degrees. For whole bread, divide the dough with a knife and pour each half onto the baking pan and form the bread with a few spoons.
For buns, use two spoons to put them on the plate with. Deep spoons in a glass of water between each bowl. Both the bread and the balls become a bit "rustic" in the shape.
Sprinkle with some flour if necessary.

The bread is first baked at 210 degrees for 15 minutes, then screw it down and bake at 190 degrees for 15-20 minutes.

tips:
Tip: Replace 100 g of durum and 100 g of wheat flour with fine spelled flour. Do not have the milk if you do not. Disassemble all the durum flour, use 100 g of wheat flour and add 3 dl cooked spelled kernels to the dough. Change durum with fine spelled flour. Change durum with sift flour. Bowl 1 1/2 dl chopped walnuts in and replace durum with half wheat flour and half graham flour.