Landbread from provence

Ingredients for Landbread from provence

Instructions for Landbread from provence

To prepare the Landbread from provence recipe, please follow these instructions:

Surdej: Yeast, water and grahamsmel are stirred together. The bowl is covered with foil and is at room temperature approx. 1 day.

The other ingredients are added and the dough is well kneaded. Set aside for a slight spot about ½ hour.

The dough is thrown down and shaped into a horseshoe. Repeats approx. ½ hour. Scratched around the middle.

Bagetid approx. 49 minutes at 200 degrees.

tips:
The flour should preferably be kept dry and cool and kept stuck for a couple of hours before use.