Sievebread with sourdough

Ingredients for Sievebread with sourdough

Instructions for Sievebread with sourdough

To prepare the Sievebread with sourdough recipe, please follow these instructions:

Surdej: The yeast is crumbled and stirred with skimmed milk that is laced to 35 degrees. The 3 dl. Sieve flour is added and the dough is spun with a spoon until it is smooth and smooth. Set the sourdough a not too hot spot for approx. 24 hours. The usual cooking temperature is excellent, but on a hot summer day it will be necessary to find a slightly colder room. Make sure the dough gets room temperature before continuing with it.

Dough: The water / skimmed milk is tempered to 35 degrees and the other ingredients, including the sourdough, are added. The dough is carefully kneaded until it is smooth and smooth. Cover it with a damp cloth and place it in a tilted place for approx. 3 hours.

The dough is divided into two portions, which make up 1/3 and 2/3 of the whole serving. The large dumplings are shaped into a sphere and put on a greased baking sheet. The other is also formed into a ball that is placed on top of the first dough dump. Brush with a little egg white, so the dough hangs together.

Leave the bread to add for approx. 30 minutes before brushing with spicy egg and baking at 250 degrees for approx. 30 minutes.