Enriched sourdough toast bread. Makes 3 loaves in 1-liter pans, or 2 loaves in 1.5-liter pans.

Ingredients

Original

  • 800 g Göland country wheat, or special wheat flour (vetemjöl special) (13 dl)
  • 560 g water (5.5 dl)
  • 240 g sourdough starter
  • 16 g unrefined fine sea salt
  • 48 g raw sugar or granulated sugar
  • 80 g butter
  • 32 g milk powder
  • sesame seeds, for topping

Variant with oats

  • 800 g wheat flour (13 dl)
  • 560 g water (5.5 dl)
  • 240 g sourdough starter
  • 16 g unrefined fine sea salt
  • 30 g raw sugar or granulated sugar
  • 100 g butter
  • 200 ml rolled oats (2 dl)
  • sesame seeds, for topping

Instructions

The times below are an example – the important thing is that the dough gets to rest for a total of about 6 hours.

  1. 12:00 – Mix water, sourdough starter, and flour in a bowl with a mixer. Cover with a lid or towel.
  2. 12:30 – Mix in salt, sugar, room temperature butter, and milk powder until the dough is smooth and cohesive. Cover with a lid or towel.
  3. 13:00 – Fold the dough a first time. Cover with a lid or towel.
  4. 13:30 – Fold the dough a second time. Cover with a lid or towel.
  5. 14:00 – Fold the dough a third time. Cover with a lid or towel. Grease the pans with rapeseed oil.
  6. 15:00 – Pre-shape: Divide the dough into two (or three) parts. Place them directly in the pans with the smooth side up. Top with sesame seeds.
  7. 18:00 – When the dough has risen about 2 cm, it’s time to bake. Spray a little water on the dough and bake for 45 minutes at 210°C (410°F).
  8. Let cool before slicing the bread.

Source: Kenny Jakobsson, Surdeg – lär dig hantverket (via Godare.se)